Usually I make some witty attempt at a humorous/interesting opening for my posts. With recipes like the one I have today though, I like just cutting to the chase. This month’s theme for Recipe Redux is “A Play on Patties.”
While St. Patty’s Day will be over by the time The Recipe ReDux rolls around this month, we’re celebrating the ‘patty’ all month long. We’ve seen images of stacked patties go crazy on food photo sharing sites like HealthyAperture.com; so stack ‘em up! Think healthy tuna burgers, potato patties, or veggie stacks.
While most people would think of hamburgers or a similar type of savory dish when hearing the word “patties,” my first thought was sweet. This should come as no surprise as I love dessert recipes. Peppermint patties in particular. After a quick google search I found a number of recipes and picked this one to adapt. You will notice that the center of the patties are not white like a traditional patty, but that is because I used coconut sugar as my sweetener of choice which is naturally brown. I promise it is just as pepperminty and delicious. Everyone in my family of mint/chocolate lovers agree.
Paleo Peppermint Patties
Grain/Gluten/Wheat-Free, Vegan, Dairy/Egg-Free, Nut/Peanut-Free, Paleo-Friendly
Makes 16 Peppermint Patties
Peppermint filling ingredients:
- 1 1/2 cups powdered coconut sugar*
- 1 tbsp melted coconut oil
- 1 tbsp milk (I used light coconut but any milk should work)
- 3/4 tsp peppermint stevia (or use plain peppermint extract to taste- around 1/2 tsp)**
Chocolate coating ingredients:
- 6 tbsp coconut oil
- 3 tbsp honey (use maple syrup to make vegan, or stevia drops to taste)
- 3/4 cup cocoa powder (or omit the honey and use carob powder)
- In a food processor combine the powdered coconut sugar, peppermint extract, coconut oil and milk until smooth. Dip your fingers in melted coconut oil to prevent sticking. Then taking heaping teaspoonfuls of the peppermint mixture and roll them into balls. Place them on a parchment-lined baking sheet and then press them into circles.
- Put the baking sheet in the freezer and let harden for about 45 minutes.
- Next take the coconut oil and honey and melt them in a small bowl in the microwave for about 30 seconds. Mix in the cocoa powder until completely combined. Take the hardened filling patties and set up a station for dipping.
- To coat the patties in chocolate, take one patty and place it in the chocolate. Using a fork, flip the patty to coat the other side. Then place the fork underneath the patty in the bowl and lift, letting the excess chocolate drip off. Place the chocolate-covered patty back on the parchment paper (use another fork to push it off if needed).
- Put the patties back in the freezer until the chocolate hardens. Enjoy!
*How to make powdered coconut sugar: Place 1 1/2 cups of coconut sugar in a coffee grinder in 1/2 cup intervals and grind until it turns into a fine powder. If you don’t have coconut sugar, you can also do this same process with cane sugar or another granulated sweetener. Also, if you are able to tolerate it, you can just use regular powdered sugar.
**Substitution note: While these are peppermint patties, any extract would work well in this recipe. Coconut, vanilla, orange, cherry, raspberry, strawberry… Whatever you like!
Don’t forget to check out all of the other participants who made fabulous patty creations this month:
Questions for you:
Are you a fan of peppermint patties? I usually hate the mint/chocolate combo but I LOVED this one.
What extract would you try? I think coconut would be amazing! Or even peanut butter…
What is your favorite “patty” food? Duh, these.
Have you ever made your own powdered sugar before? This was my first time and definitely not my last.