Peppermint patties always make me think of Christmas and the holidays. I am not a big chocolate person, but peppermint patties are typically more about the melty peppermint filling with a light, not too intense chocolate afterthought.
Other recipes for healthy raw peppermint patties that I have tried have not had that perfect, melt-in-your-mouth texture, but these ones are absolute perfection and give York and After Eight a serious run for their money. Because it is such a busy time of year, I have two assembly methods; the channel your inner Martha Stewart or Ina Garten (love them), or the quick and easy layered version. Either way, these raw peppermint patties are delicious!
Raw Peppermint Patties
2/3 C melted coconut oil
1/2 C + 2 Tb unsalted raw cashews, soaked overnight, rinsed, and drained
1/3 C B grade maple syrup (or raw coconut nectar if you want to keep this completely raw)
1 1/2 tsp peppermint extract
1 tsp pure vanilla extract or Ground Vanilla Bean Powder
1/4 tsp fine Himalayan pink salt
Raw Dark Chocolate, melted
In a high-speed blender add the melted coconut oil, drained cashews, maple syrup, peppermint extract, vanilla extract/powder, and salt. Blend on high until smooth. Scrape the sides of the blender, and blend again until completely smooth.
Pour the patty mixture into a silicone mini muffin pan, about half a centimeter thick. Refrigerate for at least an hour, or until the patties have completely solidified. Meanwhile, make a batch of raw dark chocolate, melted, and line a baking sheet with parchment paper or Silpat.
Pop out the peppermint patties from the mini muffin pan and dunk in the melted chocolate. Remelt the chocolate as needed if it starts to thicken too much. Place on the lined baking tray and refrigerate overnight. These freeze exceptionally well, so I like to make lots, keep them in the freezer, and take some out as needed for my holiday events. Enjoy!
The “Come on Erin, I Don’t Have Time to Make Perfect Williams-Sonoma Catalog Worthy Peppermint Patties; I Have Half an Hour” Method:
I hear you; we don’t always have a ton of time to agonize over making recipes look Instagram-perfect. In many cases, good enough is perfect and more than enough. Ultimately, they’re yummy either way!
Place your silicone mini muffin pan on a baking tray. Pour the peppermint patty mixture into a silicone mini muffin pan, about 3/4 of the way full. Pop in the refrigerator or even covered outside (away from pets and other animals) in a safe place if it is cold to solidify while you put together the raw dark chocolate.
Pour the chocolate onto each peppermint cup and chill again until the chocolate is set. Again if it is cold outside they will set up really quickly, which is a blessing when you are under a time crunch. Pop out the solidified peppermint cups and store in the freezer. Enjoy! xoxo
What is your favorite holiday chocolate? How did these raw peppermint patties turn out for you? Let me know in the comments below and on Facebook, Instagram, and Twitter!
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These look absolutely amazing…but why the language? My kids cook with me and often read the recipes as we go along. I just think it’s completely unnecessary.
I’m glad to hear you want to try the recipe Wendy! I hope you give them a try (and please let me know how they turn out for you!)
Honestly I strive to keep my blog authentic and real. I am a passionate person. I talk with my hands. I write from the heart. I say fuck a lot. I have big opinions and am not afraid of discussing them if it leads to greater understanding and positive progress. I love sky high stilettos, winged liner, faux fur, and hot pink lipstick as much as I love kale, green juice, and turmeric. Minimalism, in any capacity, really isn’t my thing.
It’s totally cool if that doesn’t resonate with you. If my occasionally colorful expressions are not something you want your children to see, perhaps writing the recipe out before cooking with your kids might be a win-win solution. ❤
Have you ever made these with a coconut oil alternative, preferably still vegan, or know of what else would work?
Hi Kelsie, great question!
I have personally only made this with coconut oil. The reason being you need a saturated fat that solidifies at room temperature to hold them together. Palm oil would be the other vegan option, although I am personally not a fan of it for environmental reasons. If you are ok with non-vegan options, you could try using organic, grass-fed ghee. If you give any of these alternatives a try, please let me know how they turn out for you!
Is there any way to make these and not use any fats or oils? I try to stick to plant base diet and really should not have any oil?
Thank you,
Lisa
Hi Lisa, great question! I don’t think this recipe will work without the nuts and coconut oil, unfortunately. Together they create the creamy, melt in your mouth texture and hold the recipe together. I bet you could skip the coconut oil in my raw gingerbread cookies though; I would add a few more pitted, fresh, Medjool dates to bind them together. http://www.thenutritionista.ca/raw-gingerbread-cookies/