Peppermint Patties

While most peppermint patties are made with peppermint oil, I thought I’d switch it up a bit this time and throw in some fresh mint. Thank you, wilted mint at the bottom of my fridge for your inspiration.

And since the mint creates green speckles, I figured I might as well go all the way with the green theme and throw in some avocado. Hey, it’s St. Patrick’s Day this week. I’ll pretend I did this on purpose to be all festive and stuff.

Eating fresh mint can help settle an upset stomach and promote digestion. Which is why you’ll often receive a mint candy at a restaurant after you stuff your face at an all you can eat buffet.

But, once you make these, you’ll be saying, “ No thanks, waiter. I don’t want any weird, oval shaped, white candies with perfectly symmetrical green stripes. I’m going home to my freezer full of Peppermint Patties with fresh mint, thank you very much.” That’s what you’ll say verbatim, I swear.

Vegan Peppermint Patties
Yields 12-14
Print
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
Filling
  1. ½ medium Avocado
  2. ¼ cup Fresh Mint, packed (about 30-35 leaves)
  3. ¼ cup Maple Syrup
  4. ¼ cup Coconut Oil
  5. ½ tsp Vanilla
  6. 3-4 drops of Pure Peppermint Oil
  7. Pinch of Salt
Chocolate
  1. ⅛ cup melted Coconut Oil
  2. ⅛ cup Cocoa Powder
  3. 1 Tbsp Maple Syrup
  4. ½ tsp Vanilla
  5. Pinch of Salt
Instructions
  1. For the filling, combine all ingredients in a food processor and blend until smooth. Taste and adjust if necessary.
  2. Using a 1/2 Tbsp measuring spoon, or tool of choice, scoop the batter onto a baking sheet or plate lined with parchment. Make into a circular shape and smooth out the top with the back of the spoon. Place in the freezer to firm up.
  3. Combine your chocolate ingredients in a bowl. Stir until fully combined and there are no clumps. Make sure the maple syrup isn’t cold, otherwise it will solidify the coconut oil almost immediately. Warm the maple syrup if necessary.
  4. Once your chocolate is ready, the mint filling should be set. Remove filling from the freezer and drop into the chocolate, one by one, removing with a fork, tapping off excess chocolate. Place back on the parchment paper. Continue until all are covered and place back in the freezer.
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