Winter Minty Mayhem!
It’s funny how some people LOVE the taste of that icy cold mint patty…and some don’t. But I still think you should give one of these recipes a shot. Trust me.
Pretty convincing huh?
Right Photo: I adapted Elana Amsterdam’s recipe for her Peppermint Patties. She uses straight coconut oil for the filling, but I added coconut butter for added creaminess and depth that the oil was missing. While I think either way is fine, the coconut butter made all the difference to me. Coconut butter is just SO GOOD!
Raw Peppermint Patties
- 1/2 c melted coconut oil, but not hot
- 2 T coconut butter, softened
- 1/4 c maple syrup or honey
- 1/2 tsp peppermint extract (make sure it’s peppermint not mint-which is spearmint)
- Chocolate sauce or melted chocolate chips (the darker, the better)
- 8 T cacao powder
- 8 T melted coconut oil
- 4 tsp maple syrup or honey
- 1 tsp peppermint extract
For the ones in the left photo, it’s the same mint filling recipe as above, but a bit more melted.
Grease an ice-cube tray with olive oil (a paper towel with your finger works well). Make chocolate sauce. Fill each ice-cube section with one teaspoon (a real one, not a measuring one-it’s easier to pour) of chocolate sauce. Freeze until your finger doesn’t make an impression. 5-10 minutes. Then fill each cube with 2 teaspoons of mint filling (needs to be liquefied but not hot). You may have some leftover for about 1/2 of another tray. Freeze again until hard. Then top with chocolate sauce. Remember, if anything is too hot, it will melt the mixture below. Freeze again. Once hard, twist the tray a bit to loosen them and then flip them onto a baking sheet, large plate, whatever. You may need to twist and shimmy a few out.
You could also try pouring the chocolate sauce into a shallow small pan and freezing, then breaking into chocolate mint chips for whatever ails ya. I haven’t done that but I have frozen some in a bowl and eaten it. :)
I hope you have an AMAZING and FABULOUS day doing whatever makes you happy!