There were lots of questions about these on Instagram, so I’ll try to answer them here:

These homemade peppermint patties are mostly a coconut base, with a bit of a coconut flavor. There is no substitution for coconut here, so if you don’t eat coconut then skip these.

I like to use the highest cacao chocolate I can find on sale. Read the ingredients!Peppermint extracts vary, so you may need to adjust the peppermint flavor by adding a tiny bit more to your liking.

Melt your chocolate in a double broiler or in the microwave, stirring every 20 seconds.

Sweetness factor is a very personal preference, so you may find that you want more/less honey.

I actually used my fingers to create little discs, but I bet you could find silicone trays that would work great too.

I often sprinkle mine with a tiny dusting of crushed organic candy cane (CORN SYRUP FREE, yes those are available at the health food stores or Amazon)

Have FUN making these!

Makes 8-12 patties depending on size

Ingredients:

• 1 1⁄2 cups shredded unsweetened coconut (“Let’s do Organic” brand tastes best for these)
• 2 Tbsps unsweetened coconut milk
• 2 Tbsps unrefined coconut oil
• 1⁄4 cup raw honey (buy local!), or pure maple syrup
• 1⁄2 tsp peppermint extract, or to taste
• 1 cup of dark chocolate, melted

Instructions:

In a blender or food processor, pulse the shredded coconut, coconut milk, coconut oil, honey, and peppermint extract. Process just until a smooth paste has formed.Shape this paste into round discs and coat/drizzle with a light coat of your melted chocolate.  Place your patties on wax paper, then set in the freezer for about 20 minutes.Store leftovers (tightly wrapped) in the fridge or
freezer!

P.S. I often sprinkle mine with a tiny dusting of organic
candy cane (CORN SYRUP FREE)

Enjoy!

❤Rachel

These Clean Eating Peppermint Patties are Perfect for the Holidays!

December 6, 2019

by Rachel Maser - CleanFoodCrush

Category Dessert

Ingredients

• 1 1⁄2 cups shredded unsweetened coconut ("Let’s do Organic" brand tastes best for these)
• 2 Tbsps unsweetened coconut milk
• 2 Tbsps unrefined coconut oil
• 1⁄4 cup raw honey (buy local!), or pure maple syrup
• 1⁄2 tsp peppermint extract, or to taste
• 1 cup of dark chocolate, melted

Instructions

1. In a blender or food processor, pulse the shredded coconut, coconut milk, coconut oil, honey, and peppermint extract.
2. Process just until a smooth paste has formed.
3. Shape this paste into round discs and coat/drizzle with a light coat of your melted chocolate.
4. Place your patties on wax paper, then set in the freezer for about 20 minutes.
5. Store leftovers (tightly wrapped) in the fridge or freezer!

P.S. I often sprinkle mine with a tiny dusting of organic candy cane (CORN SYRUP FREE)

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