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)
Minty Chocolate Sauce
  • 8 T cacao powder
  • 8 T melted coconut oil
  • 4 tsp maple syrup or honey
  • 1 tsp peppermint extract
Melt coconut oil. I make a faux double boiler by filling a small pot half full with water and set my 1 cup pyrex inside with the handle outside the pot. Melt the coconut oil inside the pyrex on medium low. Add the coconut butter to get it softened as well. In a bowl mix with extract and agave. Taste and add more peppermint if your heart desires. Your mixture may turn amber-colored from the agave. Place the bowl in the freezer for a few minutes, don’t fret if it’s separated. That way you can easily scoop the balls out with a teaspoon. They even roll nicely between your palms. Gently press with the back of a wooden or plastic spoon if you want a semi-flat patty. I really don’t see that it’s necessary though. Place on parchment paper and freeze while making/melting chocolate sauce. You can try to dip them in the sauce, or put on a spoon and drizzle. Either way it’s a finger-licking good mess.

For the ones in the left photo, it’s the same mint filling recipe as above, but a bit more melted.

Andes Mints

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!


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About Sarah Hiller

Eco-maniacal! I love learning about food and health, and then sharing! I'm also an aspiring photographer, lover of kale, dogs, yoga, anything fitness, sunshine, rainbows, unicorns and heavy metal. It is my goal to empower and support people through nutrition and attitude. I have an Etsy store you can check out as well

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