Sunday, July 13, 2014

Coconut oil peppermint patties


It's been super hot here on the East Coast so I have been trying not to turn on the oven too much. To satisfy my sweet tooth one Friday, I decided to try my hand at homemade peppermint patties. Sure, the store-bought ones are irresistible, but how much fun would it be to make them on my own?

I can eat these chocolate and minty candies until I am sick in the stomach but usually restrict myself to just one (OK, sometimes two). I like breaking them into fourths so I don't scarf the entire thing down in one bite.

These patties were ready to eat in about 30 minutes. They were minty, chocolate-y and a good palate cleanser after a meal. I liked the fact that they were made with coconut oil and didn't contain any preservatives or unpronounceable ingredients too. Mine turned out slightly too sweet because my coconut oil was just too oily, so I overcompensated by adding powdered sugar to thicken it up. As a result, my patties were too sugary... but I am not complaining.

If you wanted to, I'm sure you could set the peppermint filling in some silicone molds and make them into fun shapes (hearts, bells, squares, etc.). Get the little ones involved and have them dip into various colored chocolate or candy melts.


Coconut oil peppermint patties
  • 1/2 cup coconut oil, room temperature
  • 1/4 cup honey
  • 1 teaspoon peppermint extract
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 1-2 cups powdered sugar (if needed)
  • 6 ounces semi-sweet chocolate chips (about half a bag)
  • 1/2 teaspoon vegetable or coconut oil


Directions
In a large bowl, whisk together the coconut oil, honey, peppermint extract, vanilla and salt together. You will need some elbow grease to mix this together. It should form a smooth paste-like substance. If it is too runny, add powdered sugar, about 1/2 a cup at a time.

Note: My mixture separated into two. One half was melted coconut oil, and the other half was the smooth and creamy paste-like mixture. I dumped out the oily half and kept the paste-like half.

Drop by teaspoonful onto a piece of waxed paper or parchment paper that is set on a freezer-safe plate or tray. You can shape them into balls and gently press down with a spatula to form a circle.  Transfer to a freezer for at least 10 minutes.

Meanwhile, melt the chocolate chips and oil in either a double boiler or microwave. Stir well until the chocolate is smooth.

Take the mint circles out of the freezer and drop into the melted chocolate. Coat on both sides and plate back onto the waxed paper or parchment paper. Transfer to the refrigerator until ready to serve.

Peppermint patties should be stored in an airtight container in the refrigerator and will keep for at least 1 week.

Yield: 10 peppermint patties

Source: Slightly adapted from Classic Candy by Abigail Gehring

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