Peppermint reminds me so much of Christmas time and Christmas baking. Last year I shared these no-bake protein peppermint donut holes, and this year I have another very simple no-bake peppermint recipe! Here’s what you’ll need to make these peppermint patties (just FIVE ingredients total!):
Ingredients for Peppermint Patties
Coconut butter
Peppermint extract
Agave
Dark chocolate
Coconut oil
Coconut Butter versus Coconut Oil
Ok, so this begs the question…what the heck is the difference between coconut butter and coconut oil?! To be completely honest, it wasn’t until fairly recently within the past couple of years that I actually fully understood the difference.
Coconut oil is oil that is extract from a coconut, while coconut butter is literally flaked coconut that is ground into a butter. I like to think of it as peanut butter versus peanut oil. Peanut butter is simply ground peanuts, while peanut oil is oil extracted from peanuts. Obviously, peanut butter has vastly different uses (um…like here and here than peanut oil (which is often used for frying/cooking).
Peppermint flavor
The peppermint flavor in these peppermint patties comes from 100% pure peppermint extract! Just like with vanilla extract, I highly recommend buying PURE peppermint extract instead of imitation for the best taste and quality. You should easily be able to find peppermint extract in the baking aisle where you find vanilla and other extracts (often by the spices).
Sweetness
I don’t often use agave, but I decided to use this liquid sweetener to sweeten these peppermint patties. You could use honey or maple syrup instead, BUT both of these sweeteners (while less refined/processed) have stronger flavor profiles than agave. I wanted the peppermint flavor to shine through! I’m happy to say you only need one tablespoon of agave to sweeten the entire batch of peppermint filling.
Chocolate Coating
I used a dark chocolate bar for the chocolate coating of these peppermint patties! Coconut oil (using both coconut butter and coconut oil in these!) is used to help the chocolate thin and melt better. If you prefer sweeter desserts, feel free to use melted milk chocolate instead of dark! Also, if you don’t have coconut oil, you can omit it, but keep in mind the chocolate will be thicker and you might need more chocolate to get the same amount of peppermint patties.
How to Store Peppermint Patties
These peppermint patties will keep fresh for a couple weeks in the fridge. I don’t recommend leaving these too long at room temp, or they may melt. Also!! I actually love keeping these in the freezer, where they will last for several months! I actually eat them from the freezer or after leaving them on the counter for a few minutes. They are delicious cold though!
- ¼ cup coconut butter (I used homemade)
- ½ teaspoon pure peppermint extract
- 1 tablespoon agave
- 4 ounces semi-sweet chocolate (I used a 56% cacao baking bar)
- 1 tablespoon coconut oil
- Mix together coconut butter, peppermint extract, and agave in small bowl. Set aside.
- In a microwave-safe bowl, microwave chocolate and coconut bar. I melt in 30 second increments, and stir often to avoid overheating (or else the chocolate can seize up).
- In a standard-size muffin pan, place 8 muffin liners.
- Divide ½ tablespoon melted chocolate in each of the 8 muffin liners. Freeze until firm.
- Next, spoon a heaping teaspoon peppermint filling on top of chocolate and slightly spread around until chocolate is covered. Place in freezer for a couple minutes to firm.
- Divide the remaining melted chocolate (1/2 tablespoon) on top of the peppermint filling.
- Freeze until firm!
- Makes 8 peppermint patties. Recipe can easily be doubled, tripled, etc. These stay for months in the freezer! They will start to melt at room temperature though, so I recommend keeping them in the fridge.
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