5-Ingredient Peppermint Patties

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Stack of homemade peppermint patties

OK, be honest. When it comes to mint chocolate, are you a fan or a skeptic?

In all transparency, I used to be in the “keep mint out of my dessert because it tastes like toothpaste” camp. But that changed when I was forced to eat mint chocolate chip ice cream at a party when it was the only dessert option, and it was like the heavens parted and I was enlightened to the glory that is mint chocolate.

So when we realized there were no peppermint patties on the blog, we knew that had to change. Behold: These easy, plant-based peppermint patties that are not only delicious but also sneak in some health perks. Plus, just 30 minutes and 5 simple ingredients required. Let us show you how it’s done!

Tray of dark chocolate, shredded coconut, coconut oil, maple syrup, and fresh mint

Vegan Peppermint Patties

The base for these peppermint patties is shredded coconut. It’s perfect because it’s rich, packed with fiber, and achieves a dough-like consistency when blended up in a food processor. Just be careful not to over-blend or you’ll have coconut butter!

Shredded coconut in a food processor

To the coconut, we add maple syrup for sweetness and peppermint extract for minty flavor. Melted coconut oil and maple syrup also help with binding the patties so they’re easier to form into discs.

Coconut-based dough in the food processor for making peppermint patties

Then the discs go in the freezer to firm up before dipping in melted dark chocolate (swoon!). Back in the freezer just once more to set, and we’re ready for dessert!

Dipping coconut peppermint discs in melted chocolate

We hope you LOVE these homemade peppermint patties! They’re:

Minty
Chocolaty
Quick & Easy
Portable
Gift-able
& Delicious!

They’re the perfect snack or healthier dessert for the holidays and beyond! We like storing them in the fridge and enjoying any time a chocolate craving strikes (though for the ultimate texture, enjoy at room temperature or slightly melty!). And with 4 grams fiber and 3 mg iron per patty, they’re basically a health food, right? (;D)

More Chocolate Treats

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Stack of vegan peppermint patties beside fresh mint and shredded coconut

5-Ingredient Peppermint Patties

Cool and minty with an intensely dark chocolate coating, these plant-based beauties are insanely delicious. Serve as a refreshing after-dinner dessert or enjoy as a snack — either way, you can't go wrong!
Author Minimalist Baker
Print
Stack of homemade vegan peppermint patties
4.43 from 26 votes
Prep Time 29 minutes
Cook Time 1 minute
Total Time 30 minutes
Servings 14 (patties)
Course Dessert, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly 1 month
Does it keep? 2 Weeks

Ingredients

Instructions

  • Add shredded coconut to a food processor. Blend until the sides of the food processor start getting a little coconut buttery (~45-60 seconds). Continue processing in about 10-15 second increments, scraping down the sides and checking the texture. It should start to feel like dough when squeezed between fingers but might not hold together fully (see photo). Make sure not to process too much or it will turn into coconut butter.
  • Add maple syrup, peppermint extract, and 1 tsp melted coconut oil (amount as recipe is written // adjust if altering batch size). Mix again until incorporated. Again, look for a dough-like consistency. With these added ingredients, it should hold together better when tightly squeezed (see photo). If it doesn’t, continue blending in 10-15 second increments, scraping down sides of food processor as needed. If it's still having trouble holding together, you can add a tiny bit more maple syrup (or add non-dairy milk) to encourage blending (we didn't find this necessary).
  • Scoop out an approximately 1-tablespoon amount of mixture. Then shape with hands to form a disc (see photo). Use fingers to gently pat down so patties aren’t too tall.
  • Lay down on parchment-lined baking sheet or plate and continue until all coconut is used — recipe should make about 14 patties. Place in freezer to set for 10 minutes.
  • Melt chocolate and remaining 1 tsp coconut oil (as recipe is written) over a double boiler or in microwave in 30 second increments until melted.
  • Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.
  • Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.
  • Peel away from parchment and enjoy. Serve at room temperature or chilled. We prefer storing them in the fridge, but before enjoying, we let them come to room temperature (or even warm until they're a little melty) for best texture!
  • Patties will keep covered at room temperature for 4-5 days, in the refrigerator up to 2 weeks, or in the freezer up to 1 month (sometimes longer).

Video

Notes

*Nutrition information is a rough estimate.

Nutrition (1 of 14 servings)

Serving: 1 peppermint patty Calories: 204 Carbohydrates: 11.7 g Protein: 2.2 g Fat: 17.5 g Saturated Fat: 14.1 g Polyunsaturated Fat: 0.13 g Monounsaturated Fat: 0.51 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 7 mg Potassium: 99 mg Fiber: 4.2 g Sugar: 6.3 g Vitamin A: 0 IU Vitamin C: 0.26 mg Calcium: 7.33 mg Iron: 3.01 mg

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  1. Summer says

    These are awesome! Hopefully these details will help others who are using essential oils or honey. I used 1/2 tsp of sunflower oil with 6 drops of peppermint essential oil stirred into it. The brand was Revive. I also have YL peppermint oil but when I smelled the two to compare it was more medicinal/toothpaste and the Revive was sweeter. The result is a nice fresh taste. If you want them super minty I would add a couple more drops, I think next time I will try 8 drops instead of 6. My husband doesn’t like maple and loves honey so I used honey instead. They wouldn’t come together easily so I added more. The total was 4 T of honey. With that amount they formed nicely and are delicious. I’m going to have to invest in more coconut because these are fantastic! Thankyou!

    • Support @ Minimalist Baker says

      We’re so glad you enjoyed them, Summer! Thanks so much for sharing your tips and modifications! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo

  2. Sandra says

    These are very tasty, but mine are just a bit dry and not as creamy as I would have liked. Since I’ve had trouble in the past with coconut in my food processor, I opted to use the Vitamix. When I make them again, I’m not sure if I need more oil/syrup or if I just need to blend longer. I’m storing them in the refrigerator – I may try letting them get to room temperature before eating the rest.

    • Support @ Minimalist Baker says

      Hi Sandra, thanks for sharing! We wonder if the coconut you’re using is old or dried out? You can add more oil/syrup to help with binding. And yes, they’re best when you let them come to room temperature first =)

  3. Eliza says

    Made this with a lot of tweaks cause I didn’t have everything on hand and I am impressed with how convincing the final product is!!! It’s just like a peppermint patty- minus the heaps of powdered sugar and condensed milk that traditional recipes use. Yay! Thank you for this creative way to make these!

  4. Corinna says

    Tried those today with 225 g desiccated coconut, 40 g maple syrup, 1 tsp coconut oil, a pinch of salt, and 3/4 teaspoon peppermint oil. I didn’t have any chocolate on hand, so I quickly made my own with 100 g cacao butter, 50 g cocoa powder, 50 g maple syrup, 1/2 teaspoon vanilla extract, 1/2 teaspoon coconut oil (had plenty left, so half this amount will suffice).
    Came out wonderful!! I actually pressed them into my tablespoon and made beautiful half-sphere shapes, froze them, dipped in chocolate and YUM!! Thank you :-)

        • Support @ Minimalist Baker says

          We haven’t tried that, but our concern is it might not add enough moisture to allow for binding. You may be able to add a little dairy-free milk to remedy it though. Let us know if you try it!

  5. Loraine says

    Well, this was a first from this site in that things didn’t quite go as easily as the recipe said but we got there in the end! Our shredded coconut just did not blend into a substance that was going to hold any shape. Like others, we added extra coconut oil and some full fat coconut milk to help things along, otherwise we were just looking at dessicated coconut in the food processor that didn’t shape up. The final result was super tasty but I’d probably try to buy EXACTLY whatever coconut was used in this recipe in future for an easier time – that’s probably the key!

    • Support @ Minimalist Baker says

      Sorry to hear that, Loraine! We tested with 3 types of coconut (TJs coconut flakes, desiccated coconut, and Bob’s Red Mill coconut flakes) and all worked. It does take some patience to get the coconut to bind, but it should get there eventually. How long did you process it?

      • Loraine says

        At least 10 mins probably. And there was zero sign of what we saw in the video happening. Through the miracle of adding coconut milk, smooshing together really firmly, refrigeration and accepting some loss of crumbly mixture we made an approximation. Wonderful combination of flavors though!

        • Support @ Minimalist Baker says

          Thanks for the update! The only other thing we can think of would be if it was a lower fat coconut?

  6. Petchie Hawkins says

    Can you make these peppermint patties without the peppermint? So they are sort of like a macaroon? I just don’t like mint and chocolate together…

  7. Kahveh says

    Made these twice. First time they worked out ok, but I forgot to put coconut oil I. The chocolate and had to use more chocolate since it was being layered on too thick. I would add more peppermint next time. Second time was a fail, not sure why… followed the recipe. Same ingredients. I did add maybe 2 tsp coconut oil to the chocolate before microwaving to get the chocolate thin. Consistency was fine, however, the after taste was bad. Something with the coconut oil maybe? Too much used? Appreciate any thoughts. Overall I love the simple healthier version of theses.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      The aftertaste was bad, as in something was off / rancid? Or not enough peppermint / too much peppermint?

      • Kahveh says

        Sorry should have been more specific. It was like old coconut. The coconut oil is a large container near its end but still 7 months left on expiration date. All other ingredients were new and packaged more or less. I tasted each ingredient minus the peppermint extract and they taste fine. Not sure I microwaved the coconut oil too much in thinning the chocolate.

        • Support @ Minimalist Baker says

          Hi Kahveh, is it possible the coconut oil has been stored in a warm location? That could cause it to go rancid faster.

          • Kahveh says

            The coconut oil tastes fine by itself and when using in anything else. I will give these a go once more and heat the coconut oil another way to see if the taste fixes itself. I could add more peppermint and a bit more sweetness to it as well. Thank you for your replies. Likely user error on my part.

  8. Maria says

    Made these tonight and holy crap, they’re good! My chocolate was a bit thick so they don’t look as nice as yours, but they’re so yummy i don’t think anyone will care. Thanks for the recipe. It’s a keeper!

  9. Jaime says

    I used this recipe along with your Chewy Double Chocolate Peppermint Cookies to try to replicate a cookie from a local vegan bakery, which they call Santa Babies. They turned out awesome!

    I made the peppermint patty filling as per the recipe, but added in 5 tbsp of powdered sugar, a total of 2 tsp of mint extract, plus a dash of almond milk. I then rolled the filling into .5 tbsp sized balls.

    In the cookie recipe, I replaced the mint extract with vanilla. As I flattened the cookies before baking, I made a dent in the middle of each. After baking, I went back over all of them and pushed down again to ensure there was a dent in each cookie. I then took each peppermint patty ball and pressed them into dented space of the cookie. I topped each cookie off with the melted chocolate and coconut oil to fully cover the peppermint centres. As a final touch, I sprinkled each with crushed candy cane. Oh baby, they are sooooo good!

  10. Patty Dailey says

    I’m 3 weeks post-op from having total knee replacement and today was the first day I felt more like myself, so I took full advantage and made these peppermint patties that I’ve had my eye on for a couple of weeks! I have made many of your recipes and love them all, and this one is a keeper as well! I do not have a high powered food processor but I took the advice of another commenter and added 3 T of full fat coconut milk. It brought it to just the right texture (oh, and I used 4 cups of coconut flakes as that was the total contents of the bag). I made my patties too big at first, so I decided to cut them in half and make half-moons, instead, lol!

  11. Rachael says

    I’m really disappointed this recipe didn’t work. I processed for almost an hour and the “dough” never got sticky enough to stick together. I added more oil to see if more fat would help, but I slowly added at least 6 times what the recipe called for and it didn’t help.

    Dana, what kind of coconut did you use? I noticed that I’ve never seen coconut the texture you have in the pictures; I could only find powdery, fine coconut. I’m also confused about the discussion about “desiccated coconut.” All shredded coconut is dried/desiccated, but perhaps there is a difference is dryness. I used Edward’s and sons unsweetened shredded coconut.

    Any advice on what to do with my failure? I now have over 3 cups of fluffy, oily peppermint coconut and sincerely hate to throw it out.

    • Support @ Minimalist Baker says

      Hi Rachael, we’re so sorry to hear it didn’t work out for you. Desiccated coconut is also referred to as finely shredded dried coconut. But we also tested this with different types of coconut (such as flakes) and didn’t have any issues. The type in the pictures is Trader Joe’s coconut flakes. Is it possible your food processor isn’t powerful or the coconut was too dry? Did you watch the video for additional guidance on texture? For the leftover, perhaps you could press it into a parchment-lined baking dish, freeze, then drizzle with melted chocolate, and freeze again. Then cut into chunks. Hope that helps!

      • Rachael says

        My food processor is pretty powerful (Cuisinart 13 cup elemental processor), I’ve made nut butter and other things without a problem. Even with a low powered food processor, it should not have taken more than an hour of processing time.

        As far as if the coconut was too dry, I’m not sure how to determine this, hence my comment about desiccated vs. dry. Perhaps the recipe should provide suggestions on how to address this too dry issue. I ended up alternating adding oat milk (all I had) and coconut oil until it somewhat came together – ~90 minutes of processing, but it was still crumbly and didn’t go well when dipped in the chocolate. 90 minutes vs. 1 minute is a pretty huge difference in prep time.

        Considering I’m not the only one with this comment, I think some additional advice other than “your food processor isn’t powerful enough” or “ your dried coconut is too dry” would be appreciated.

        • Bethany says

          We tried these today. I had the same problem. We have a Cuisinart 13 cup processor, as well. My mixture was too dry as well. It never seemed to come together. We added additional syrup as the recipe suggests, but did not have luck.

          • Support @ Minimalist Baker says

            Sorry to hear that, Bethany! We’re thinking the larger food processor doesn’t allow it to mix into a fine enough consistency and requires a larger batch. We used an 8 cup.

  12. Tracee says

    This recipe is wonderful because:
    1) theses patties are DELICIOUS
    2) the clean up is minimal 😉 one bowl and the food processor base
    3) they are so easy to make

    I followed the recipe exactly as written. Another winner from Dana!

  13. Carol Edwards says

    Sadly, these turned out dry for me. I still ate them anyways because I love the taste of peppermint and chocolate together.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      That’s too bad! Thanks for sharing, Carol. I’m wondering if they were dry because either a) the coconut flakes didn’t get blended long enough. Or b) you tried them from the freezer (they’re best at room temp :)

  14. Lisa Marie Norton says

    Hello!

    I make a lot of your recipes, all of them have been sooooo good! I was wondering if you have ever done a coconut oil brand review? I looked around on your site but didn’t see one.

    Thank you!

      • Laura R. says

        Such a delicious and easy recipe, just like most of the recipes you post! I used sweeten shredded coconut because I needed to use it for something before it went bad. No matter how long I blended it, it was still too crumbly. My quick fix: I added 2-3 tablespoons of canned coconut milk and that fix it enough for make patties. I also found that I needed about 1.5 cups of chocolate to cover all the patties. They turned out surprisingly well even with my additional ingredient.

        • Support @ Minimalist Baker says

          Thanks for the feedback, Laura! If your food processor isn’t powerful, that could be part of the issue. But it sounds like you found a great solution. Thanks so much for sharing! xo

  15. Cyndy says

    This recipe sounds like the perfect holiday treat. I have a Cuisinart 4-Cup food processor. Do you think the recipe as written will process well in it or should I scale the recipe back so the processor isn’t as full. Thank you!

    • Kara Flerchinger says

      So insanely good they should be illegal! Like a mix between a York Peppermint Pattie and Girl Scout Thin Mint Cookies. My coconut flakes were pretty dry, so I added a bit more coconut oil and maple syrup then called for, but they turned out perfect!

  16. Milan Lawrence says

    Hello!
    This recipe is insanely delicious!! The patties taste a little like mint chocolate chip ice cream:) This is a very easy recipe and my family really like it! I used dessicatted coconut flakes to see a change in texture, it was a lot easier to work with. Thank you for an awesome recipe!

  17. Natasha says

    I made this recipe super excited!! I followed the recipe however, I could not get it to a point where I could mould the coconut into patties.

    I am not sure what went wrong.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Natasha, how long did you blend for? It takes a little patience and a quality food processor.

      • Natasha says

        Hi Dana,
        Thanks so much for the feedback, I was really hoping to give these a try again. I have a high-powered food processor, so hopefully that isn’t the issue. Maybe I did not blend enough, I just found the consistency didn’t really change much and so I figured based on how long I blended – maybe around 8-10 minutes of actual blending – this was it. Ok, you have given me something to think about, blend more!! I will try! Thanks again!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Bummer! Yes, it has a lot to do with the power of your food processor. It can also potentially be done in a blender, especially a Vitamix.

  18. Anna says

    These are awesome!!! I love these, super quick and easy to make. I would just suggest to add a little bit more peppermint extract if you really like peppermint flavor. Other than that, no complaints. I’m going to give these away for the holidays. Only thing I would be cautious about is the fact that its just chocolate and fat, as someone who is careful about my fiber intake, you probably shouldn’t eat a lot of these in one sitting(because they might give you trouble later LOL).

  19. Ranvir says

    Thank you for the great recipe. I tried making this however the coconut would not form patties. I did process quite a bit but it would not stick. I used desiccated coconut. I was able to form balls but took a lot of effort. Any suggestions where I may have gone wrong. The peppermint balls tasted delicious. :)

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Desiccated coconut is a bit on the drier side (versus flakes or shredded coconut), so that may just mean it takes a little more churning and a bit more coconut oil and/or maple syrup! We had best success with flaked or shredded coconut.

  20. Faith V. says

    I made these today (and actually just finished eating some for an afternoon snack.) I didn’t know what to expect, but these are DELICIOUS!! I now realize I made mine thinner than the pictures, but I don’t know if I would have gotten 14 patties had I made them larger.

    This recipe is not difficult AT ALL, and even my husband, who is not a big fan of mint chocolate LOVED them (probably because I didn’t put as much mint as I wanted to haha). This is the perfect dessert for Winter/Christmastime!!

  21. Maeby says

    Loving this recipe! The texture of the coconut in the middle turned out very nice. Coconut flavor is subtle. Used about 1/2 tsp of peppermint oil…next time would definitely use 3/4 to really bring out that flavor and to mask the coconut even more.

  22. candice says

    Hello, my daughter loves these so much. She always goes to your cookbook where this recipe is and asks for them. I am not able to make them flat like a patty. I am only ever able to make them into peppermint balls. Which are super delicious, but do you have a suggestion as to why they don’ t hold up when I attempt to make them like patties? I tired again today. I always follow your videos and instructions and today I added a little more coconut oil and maple syrup but they fall apart.. thank you for the assistance.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Candice! The main way to ensure they lay flat is to make sure the mixture is mixed well enough so they don’t crumble. Then scoop and gently work the dough in your hands to gently form into a pattie!

  23. Victoria Hinze says

    These look delicious! Can you suggest how to make without the maple syrup which I assume is where most of the carbohydrates are coming from??

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Yeah, mostly that and the chocolate coating. If you want to skip maple syrup the filling won’t be as sweet and likely slightly more dry, FYI! Maple adds sweetness and moisture.

  24. Erin says

    This might be a silly question… but how many grams/ounces is one cup of chocolate?!
    P.S. I have been enjoying your delicious recipes from your amazing site for years but never commented before (sorry!). THANK YOU FOR ALL THAT YOU DO!

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      So kind! 1 cup chocolate is ~180 g or 6.3 oz. We have a standard -> metric converter just above the ingredients so you can easily convert, FYI!

  25. Delfina says

    Hello, I see that your shredded coconut are bigger shreds than what I have on hand. Do you know if finely shredded will work in this recipe? Also, what vegan chocolate do you use? Thank you.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      We used Enjoy Life chocolate, but any quality, vegan-friendly chocolate should do! The chocolate shreds can be slightly larger or smaller than photographed, as we had also tested with coconut flakes. Desiccated coconut should also work, but from our experience this size worked best!

  26. Lisa Jeannes says

    This recipe looks amazing, thank you for sharing it! I have a question, do you use fresh or dried (desiccated) coconut? I may struggle to find fresh and was hoping to use desiccated. Any suggestions? Thank you. I love your blog and have enjoyed many and plan to try many more of your recipes. Thank you for your generosity 🦋

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Desiccated should work, with the size photographed being ideal. I’ve also tested with large coconut flakes, and that tends to work, too. The most important factor is usually patience and a good food processor :D

  27. Loraine says

    Oh, I definitely want to make these. Have you ever made subbing real mint for mint oil? I can see me not using mint oil a lot if I buy it for this recipe whereas I have mint growing wild in my yard. These look perfect. Next week’s easy baking project.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      It means the shelf life is far less time, but it would be so fun to blend some into the filling! Let us know if you try!

  28. Ann says

    These look awesome…!!! Would you please share what brand of vegan chocolate you use? I’ve yet to find one I really like. (And *thank you* for this and all your truly awesome recipes! They are consistently, reliably GREAT.)

  29. Katie Slater says

    Yum! These look amazing. Mint chocolate anything is my fav!!! Would you recommend the 8 cup or 11 cup food processor? I am in the market for a new one. Is it harder to process smaller amounts in a larger food processor?

  30. Shelli Groulx says

    OMG…I absolutely love your interactive recipe feature that automatically changes the measurements on the ingredients!! That’s the one part of cooking that I’ve always disliked…doubling, tripling or cutting in half the amounts on the ingredients. Now, I don’t have to! I hope you’re going to have this on all of your recipes…thank you!!!

  31. Pooja says

    My impression is that if peppermint oil is used instead of extract you would need to use a lot less. If this is the case you may want to indicate this in the recipe! I have never used peppermint oil so I’m not speaking from experience.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi Pooja! I actually use oil and find I use about the same amount! But if you’d prefer start with less and work your way up!

        • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

          You can use food grade peppermint essential oil but at a far less quantity as it’s so potent. We added a link to our preferred peppermint “flavor” which is peppermint oil suspended in a carrier oil so it’s more diluted (frontier brand).

          • Anna says

            Dana, do you know why Frontier (and possibly other brands) uses sunflower oil? I’m just curious why that choice was made. (I know there are people who try to avoid oil.) I gotta admit my short dive into this recipe makes me realize I don’t anything about extracts. I’ve always used them blindly. Thanks for your input. I always appreciate your perspective.