Healthy Peppermint Patties
Satisfy your sweet tooth with one of these small candy treats. You can experiment with different flavors by subbing in vanilla or almond extract for the peppermint.
Serves: 8Hands-on: 30 minutesTotal: 1 hour 20 minutesDifficulty: Medium
- 1⁄3 cup sugar
- 1 tsp. lemon juice
- 1 cup plus 1 Tbsp. unrefined coconut oil, divided
- 1⁄4 tsp. peppermint extract, divided
- 2 tsp. arrowroot powder
- 1 cup raw cacao powder
- 2 Tbsp. maple syrup
- 1 cup dark chocolate chips
- Clear enough space in the freezer to fit a metal mini-muffin pan laid flat.
- Combine sugar, lemon juice, and 1⁄3 cup water in a small saucepan over medium heat. Bring to just a boil, then lower heat to low. Simmer, stirring constantly, for 10 minutes until sauce starts to thicken. Remove from heat and stir in 1 tablespoon coconut oil, 1⁄4 teaspoon peppermint extract, and arrowroot powder. Set aside to thicken, about 20 minutes.
- In a small saucepan over medium-low heat, warm 1 cup coconut oil. Whisk in cacao powder and maple syrup. Add chocolate chips and stir to melt. Whisk until smooth and creamy. Remove from heat and stir in remaining peppermint extract.
- Spoon one heaping teaspoon of the chocolate mixture into each of 8 cups in a mini-muffin pan. Carefully lay pan flat in freezer. Freeze for 10 minutes or until chocolate is completely firm.
- Top each cup with 1⁄2 teaspoon peppermint/caramel mixture. Gently spread mixture in even circles, leaving a border of chocolate around each edge. Top evenly with another heaping teaspoon of chocolate mixture, so all of the peppermint mixture is covered. Carefully return pan to freezer. Freeze for at least 20 minutes.
- Remove pan from freezer, turn it over on a clean workspace, and firmly tap till all candies fall out. Transfer to an airtight container and store in refrigerator.