I have my mind on my candy and candy on my mind.
It’s that time of year….the time when most stores you walk into are filled with candy, candy, and more candy. Halloween is the precursor for the upcoming holiday season….the season of eating. Don’t get me wrong I love the holidays, and I like to indulge, but I like to control the ingredients and keep the junk out of my mouth and away from my hips. You feel me?
I wanted to start with one of my families favorites the refreshing, sweet and sinful peppermint patty.
Feel the chill and float away on a rich bed of chocolate and creamy mint without any of the guilt…isn’t life grand?
Oh and don’t worry if you don’t have a chocolate mold I have instructions for making these without one. If you feel so inclined here is a link to buy the one I use its only $9 and it really makes your candies and chocolates look very professional.
Sugar Free Paleo Peppermint Patties
Vegan - Sugar Free - Paleo - Soy Free - Gluten Free - Grain Free
- 1 Cup Unsweetened Coconut Flakes (shredded will work too)
- 1 Cup Coconut Oil
- 2 tsp Pure Peppermint Extract (see notes)
- 1 tsp Pure Vanilla Extract
- 2 Stevia Packets (recommended brand Sweet Leaf)
- 2 Tbl Maple Syrup (divided in half)
- 1/4 tsp Celtic Sea Salt (or any sea salt)
- 4 oz Unsweetened Chocolate (high quality please and thank you)
- 2 tsp Coconut Oil
- In the bowl of a food processor add the coconut flakes, coconut oil, vanilla and peppermint extracts, stevia, 1 tbl maple syrup, salt, and blend until the mixture is smooth. Taste for sweetness and mint intensity. Feel free to add more of both depending on your palette.
- Place the coconut mixture in the fridge to firm up while preparing the chocolate for at least 20 minutes. The mixture should be firm while soft enough to scoop with a spoon. If the mixture if made ahead of time allow it to sit out on the counter before using.
- Chop up the chocolate and place in a double boiler. (if you don't have a double boiler place a bowl thats big enough to sit on the top of a saucepan without the bowl touching the water with simmering water underneath)
- Add the oil to the chocolate and stir until it is completely melted.
- Remove the chocolate from the heat and stir in the maple syrup and a pinch of salt.
If using a mold
- Pour the chocolate into the mold and swirl around over a bowl or something large enough to catch the excess.
- Using a flat edge spatula or a bench scraper or even the back of a butter knife scrape the excess chocolate off of the mold.
- Place the chocolate in the freezer to firm up for 10 minutes.
- Remove the chocolate and scoop the coconut mixture into the molds filling almost to the top of the molds.
- Return the mold into the freezer to firm up for 15 minutes.
- Remove the mold from the freezer and pour the remaining chocolate over the pieces and scrape off the excess so there is no visible coconut.
- Return to the freezer to firm up for an addition 15 minutes.
- Pop the pieces out of the mold and keep them stored in the fridge.
If you don't have a mold
- Line a sheet pan with parchment or wax paper.
- Scoop heaping tablespoons of the coconut mixture (it should be firm enough to hold a shape) leaving 1/2'' in between.
- Place in the freezer to firm up for 20 minutes.
- Remove from the freezer and pour the chocolate over each coconut mound making sure to cover every inch.
- Return the chocolates back to the freezer to firm up for an additional 15 minutes.
- Keep the chocolates in an airtight container in the fridge.
- Peppermint extracts can vary in intensity so I advise to start with 2 tsp of extract then taste the mixture. You can always add more but if you add to much the batch can be ruined so add 1/2 tsp at a time to increase the mint flavor.