Peppermint Patties

by sageandhoney

In Maine my mom and I bought peppermint patties at one of the health food stores. After biting into the decadent dark chocolate and peppermint-honey middle, we hit ourselves for not buying more. I looked for them at all the other health food stores but never found them again. I’ve been dreaming of making them ever since my return a few weeks ago. My creation was such an experiment my measurements aren’t exact, and they are raw so the process is different than just melting chocolate and dipping.

Despite my inexperience creating raw peppermint patties, these came out so good that I might have to make a big batch every week and keep them in the freezer as a treat. Nothing pleases me more than a chocolate treat that is foremost delicious and secondly healthy.

Raw Peppermint Patties

Filling:
½ C Raw Honey
¼ C Coconut Oil
2-3 drops Peppermint Oil

Chocolate Coating:
½ C Raw Cacao Powder
2 Tbsp Coconut Palm Sugar
¼ C Coconut Oil
1 Tbsp Hemp Seed
1 Tbsp Chia Seed
5 Almonds
¼ C Coconut Water

Parchment Paper

 Mix the honey, coconut oil and peppermint oil with a spoon in a medium sized bowl until there are no chunks of coconut oil (If your honey or oil is solid, let it sit in the sun for a little while so it’s mixable). Go light handed on the peppermint oil, you want to get a good peppermint kick, but if you add too many drops you’re sinuses will clear up, but the mix will be overly strong.

With a small spoon scoop small balls of the mixture and, using your finger, push them onto the parchment paper. Make sure the parchment paper is on a flat surface, like a cutting board so they are easy to move and don’t deform when you move them. Scoop all of the mix into balls and place in the freezer.

Mix the chocolate coating ingredients in a vitamix (you really need a high powered blender for this). The mix should be smooth and very liquid (the chia seeds and coconut oil help the mix harden in the freezer). Pour the mix into a small bowl or measuring cup. Remove the honey-coconut oil-peppermint balls from the freezer in batches so you’re only working with about six or eight at a time.

Using a spatula, scrape the balls off the parchment paper and drop them into the chocolate mix. Make sure they are completely coated, and then remove them with a large spoon and return to the parchment paper. Do this, very carefully, with every ball and return them to the freezer for a few hours until the chocolate is hardened on the outside. When they are properly frozen store them in parchment lined tupperware in stacks.

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