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!
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!
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.
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!
We hope you LOVE these homemade peppermint patties! They’re:
Quick & Easy
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
- 5-Ingredient Honey Mama’s Chocolate Bars
- Peanut Butter Eggs
- 10-Minute Chocolate Truffles (Date-Sweetened)
- Easy Vegan Truffles
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!
5-Ingredient Peppermint Patties
- 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).