Tag Archive | coconut butter

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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