Just in time for the holidays: A healthier take on cool winter classic. They're vegan and gluten-free, too. Even if you don't like York peppermint patties, if you like chocolate and mint you'll appreciate these.
There are only five ingredients in the entire recipe (Compare with the York label below). Yes, there's a fair amount of sugar in them, but no corn syrup or hard-to-pronounce ingredients.
Actually, the primary ingredient in them is coconut (a superfood)--but you won't taste it since the peppermint oil overpowers it. If you don't have access to coconut oil you can use real butter, and substitute heavy cream for the coconut milk.
Equipment and supplies: double boiler, parchment paper
2 tablespoons confectioner’s sugar, sifted
2 tablespoons coconut oil
2 teaspoons peppermint oil
2 tablespoons coconut milk
8oz dark chocolate, coarsely chopped
1 tablespoon coconut oil
- Warm the coconut oil the double boiler. Remove from heat and stir in the pepperment extract.
- Cream the oil with the powdered sugar, either by hand or with a stand mixer.
- Add in the coconut milk and cream until the mixture is a consistent paste. It should be smooth but moldable, like play dough.
- Lay a sheet of parchment paper-lined baking sheet on a counter top. Mold balls with your fingers into whatever size you like. Flatten them into discs and place them on the parchment sheet.
- Put the parchment sheet in the refrigerator to chill for 20 minutes.
- Once the patties are cold, warm an additional tablespoon of coconut oil in the double boiler, and turn the heat off. Add in the chocolate, stirring until it’s smooth.
- Allow the chocolate to cool, to about body temperature (tempering range is 88 – 90 degrees Fahrenheit.)
- Dunk the patties individually in the chocolate with a fork, then drain the excess chocolate and place them back on the parchment sheet.
- Return the parchment sheet to the refrigerator and chill.