Peppermint patties with a cool, creamy filling made from avocado and fresh mint, dipped in homemade maple sweetened chocolate. The perfect healthier freezer treat for St. Patrick’s Day or any day.
Dark chocolate and mint is one of my absolute favorite dessert flavors. Mint seems to be one of those love it or hate it kind of foods. I blame toothpaste and gum companies with their mint flavored products for convincing people that the delicious herb should be spit out of your mouth after being briefly swirled around for a few minutes.
For those who are on team mint, you’ll be happy to know that it possess several benefits to keeping the body healthy. You may already know that it does wonders for digestion and can help settle an upset stomach. Wouldn’t it be nice if restaurants gave you a couple of mint leaves after a meal instead of those white striped candies with a mild mint flavor. Or you could always order a slice of mint cheesecake I suppose….
Benefits of Mint
- The nose knows. The smell of mint, either fresh or oil form is linked to improved moods to help combat depression and anxiety.
- Encourages hair growth when applied to hair follicles. Mint shampoo – yes please!
- Acts as a bug repellent. Mix rubbing alcohol with peppermint oil (5:1) and transfer to a spray bottle for homemade bug spray.
These peppermint patties are meant to be kept in the freezer due to the fact that they contain avocado. With that in mind, I used a basic coconut oil chocolate recipe. If you’ve made that before, you know it can’t be left at room temperature for too long without melting everywhere.
I really enjoy the texture of coconut oil based chocolate straight from the freezer. It always reminds me of eating ice cream bars as a child. If homemade chocolate isn’t your thing, you can melt 1/4 cup of chocolate chips of your choice. Enjoy Life is a great brand and come in dark chocolate or semi-sweet which is great for different chocolate preferences.
- ½ medium Avocado
- ¼ cup Fresh Mint, packed (about 30-35 leaves)
- ¼ cup Maple Syrup
- ¼ cup Coconut Oil
- ½ tsp Vanilla
- 3-4 drops of Pure Peppermint Oil
- Pinch of Salt
- ¼ cup melted Coconut Oil
- ¼ cup Cocoa Powder
- ⅛ cup Maple Syrup
- 1 tsp Vanilla
- Pinch of Salt
Combine all ingredients in a food processor and blend until smooth. Taste and adjust if necessary.
Using a 1 Tbsp measuring spoon, or tool of choice, scoop the batter onto a baking sheet lined with parchment. Make into a circular shape and smooth out with the back of the tablespoon. Place in the freezer for 15-20 minutes to set. May take longer depending on your freezer temperature.
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.
Once your mint filling is set, remove 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. Store in the freezer.
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