Elana's Pantry

New York Times Bestselling author Elana Amsterdam founded Elana’s Pantry, the go-to website for easy, healthy, grain-free, Paleo recipes, in 2006

peppermint patties

Peppermint Patties

142 Comments

If you’ve been wondering how to make homemade Peppermint Patties this is the recipe for you! With only 4 ingredients, all you need to make this healthy Peppermint Patty recipe is coconut oil, dark chocolate, honey, and peppermint extract.

We make this healthy paleo dessert recipe all year round, but especially enjoy it on St. Patrick’s Day.

Print Recipe
Peppermint Patties
Serves:12patties
Ingredients
Instructions
  1. Combine coconut oil, agave, and peppermint extract in a pint mason jar
  2. Using a hand blender whisk until smooth
  3. Refrigerate mixture for 2 hours until firm
  4. Use a 1.5 teaspoon ice cream scoop to measure mixture onto a parchment paper lined plate
  5. Wet your hands and flatten each ball into a patty
  6. Place plate in freezer for 30 minutes until patties are firm
  7. Melt chocolate over very low heat and allow to cool
  8. Dip patties into melted chocolate using a dipping tool
  9. Freeze patties to harden
  10. Serve

For perfect results with this homemade Peppermint Patties recipe, make sure the coconut oil mixture is rock solid before you dip it in the chocolate. Another tip? Do not over heat the the chocolate. If you have any leftovers, be sure to store them in the refrigerator or freezer, as they will not stay solid if stored at room temperature.

My husband adored these homemade Peppermint Patties, scarfing them down after work the other day. What we love about this gluten-free candy is that it melts in your mouth. The boys enjoyed them too!

Here are some of my other gluten-free candy recipes:

Comments

  1. Not sure if this was addressed in an earlier comment (there are a LOT of great comments!) – my coconut oil/maple syrup mixture separated and the maple syrup stayed liquidy at the bottom. I let the mixture harden in a bowl instead of mason jar…not sure if that’s the problem. Anybody else have trouble getting the mixture to harden all as one big block?

    Also – I mixed in a tbsp of MCT oil into the chocolate, which helps it to stay hard at room temp/colder (it’s like homemade magic shell) and helps keep the candies not so melty.

    Reply

    • Rachel, if that happens, chill the mixture again and whip it with a hand blender again to mix the ingredients together :-)

      Reply

  2. Hi Elana,

    I’ve been following your wonderful website for over a year now as I’m trying to eat in a healthier way. Thank you so much for all your great recipes; it’s so good to know that healthy food can be easy to make AND taste good too !! As I live in Mauritius(a very small island in the Indian Ocean) I cannot always find all the products needed to replicate your recipes, so I substitute….concerning this recipe, I substituted the peppermint extract for Almond essence/flavour (I did find Peppermint essential oil but I checked closely and the Peppermint extract you use is not the same as the essential oil). My problem is that after mixing the coconut oil, honey and almond extract and freezing it in silicone molds for 20 minutes, the honey had separated from the coconut oil and was at the bottom…..I didn’t even get to putting the chocolate on :(….Your help would be greatly appreciated in solving this mystery…..Thank you again for all your hard work. Marie-Laure.

    Reply

    • Hi Marie, thanks for your wonderful comment! I haven’t tried making these patties with almond extract, so not sure if that is causing the issue. You can try reheating the mixture and whisking it again to see if it will come together, and then chilling according to the remaining instructions. Please let me know if that works :-)

      Reply

  3. HI everyone, does this recipe have any coconut in it, if not then how do the oil, agave nectar and peppermint stick together, I would have thought that the addition of dessicated coconut would act like a binding agent ? Can someone just tell if you should add some coconut or not ? They do look delish and I want to make them. Thanks

    Reply

    • Hi Julie, as you can see in the photo above these beautiful patties bind together quite nicely. When the coconut oil goes from warm to cold the mixture binds and hardens :-)

      Reply

  4. I would love this other than the fact that coconut oil is in it! I cannot touch coconut as I’m allergic. Can you please kindly recommend another oil in order to make these?

    Reply

      • I couldn’t see the dipping thing working before. I have tried to make these in the past myself (without such a recipe and they just flopped) so with instructions this time and a candy mold I was able to pull something together as was suggested by another poster. Melted chocolate, dipped pan in cool water to cool off chocolate, put it in the mold, added some of the honey oil mixture, started to melt, quickly moved to the freezer. They set in just a few minutes and I was able to add the last bit of chocolate. These are very soft and without the mold I think this recipe would have sunk for me. I just don’t have the skills.

        Reply

  6. My family absolutely loves this recipe! A double batch lasts about a week. To cut down on time try putting the filling directly into a frosting bag and piping them onto the parchment paper. Then tuck them into the fridge for only freezing. Super quick and cuts down on a lot of mess! Make sure you pipe quickly, otherwise your hand heat will melt the mixture and they will lose their shape. If this does happen just put the bag into the fridge for a little bit. Not the freezer! First time it happened I put it in the freezer and my tip froze solid before my bag could stiffen up. Hope this simplifies things!

    Reply

  7. These sound amazing but am I dense or blind? I can’t find a button to pin recipes from this site like most others. I see different sharing buttons but not pinterest .
    TIA

    Reply

  9. I just made these, and they are SO GOOD!!! We are on the GAPS recipe, so I didn’t want to use chocolate with refined sugar in it. I decided to make my own chocolate using baker’s chocolate:

    60g (about 3.5T) unsweetened chocolate
    50g (about 2.5T) cocoa butter
    2 Tbsp honey
    1/2 tsp vanilla extract

    I followed the advice of some of the other comments, and froze the patties completely, and letting the chocolate “dip” come to room temperature after melting (30 minutes to wait until it comes to room temperature). The chocolate “stuck” no problem! :)

    Reply

      • Hi there, I use organic food grade peppermint extract in this recipe. If you click the green text in the ingredients portion of the recipe you will be given exact info on the product I use :-)

        Reply

  13. I made these about 20 minutes ago, just ate one. They are amazing, I’m extremely happy with them. Chocolate + mint = heaven.

    Reply

  15. I figured it out, but the chocolate has to be as cool as possible.the coconut oil mixture has to be really cold….frozen! My non paleo family really loved them. FYI, I used raw honey to sweeten, and had to mix it at is hardened in the freezer so the honey wouldn’t separate to the bottom. Yummy.

    Reply

  16. I tried this recipe, but my chocolate wouldn’t stick to the coconut oil mixture. I waited for the chocolate mix to get as cool as possible without hardening. Suggestions?

    Reply

  17. I was a little worried about these little patties when I tasted the mixture pre-freezer/pre-chocolate. It was not very appetizing. I almost didn’t finish making them. I am glad I forged ahead. I handed my husband the first one and held my breath. He said, “oh my word, these taste just like york peppermint patties!” Some kind of magic happens when you put these little peppermint patties in the freezer. YUMMY!

    Reply

  18. After 20 years of catering I usually try and find an easier way of doing things. I don’t know if someone else posted this because I didn’t read all the way through. I found some little heart shaped candy molds that I had bought at Hobby Lobby back in February. I put my coconut mixture in that, froze for just a few minutes then topped with some dark chocolate I melted. They set up almost immediately, no handling with hands or anything and they look so cute. Can’t wait to try them. I think they are going to pop right out of the molds. I had some extra filling so i used some mini muffin papers in a muffin pan.

    Reply

    • Oh, one other thing. I guess if you want more chocolate then put a thin layer of chocolate into the mold before adding the coconut mixture. I may try adding some unsweetened coconut next time i make these.

      Reply

  19. Ok. I tried it with plain, organic coconut flakes whirled up in my vitamix with the honey. So much better! Stood up to the heat of the day. Tasted like a cross between a peppermint patty and a mounds bar. Very good this way.

    Reply

    • Suzanne, make sure your coconut oil mixture is really cold and frozen and let the chocolate cool just a bit so it’s not too hot :-)

      Reply

  20. I made it today with my herb students and it ended up a melty mess. The ones we ate right away were great, but boy, did they not travel well at all. Next time, I’m going to put unsweetened coconut flakes in my vitamix, make coconut butter, and use that instead. Tasted great, though. Oh, I put in mostly all peppermint oil, but added just a few drops of lavender essential oil as we were doing a lavender day. So good!

    Reply

  21. First, I want to say that I love this site. I don’t have a gluten intolerance, but I’m exploring lower carb options in my diet for health reasons. I’m loving the almond flour, coconut flour, and coconut and grapeseed oil in the recipes as well as the fact that all of the recipes use natural sweeteners and nothing processed.

    My husband and I try to keep our added sugar to minimum, so I ended up using 2.5 tbsp of raw honey rather than 1/4 cup (4 tbsp). That ended up being too sweet, so I plan to reduce to 1 tbsp next time. I think because these are so rich tasting, that I might make them into drops so I can make more and have a smaller amount with each patty. I will definitely make these again and continue to alter to my lower sugar regimen. Thanks Elana for another great recipe! :)

    P.S. For those who said the chocolate doesn’t stick, I made sure the peppermint balls were rock hard by putting them in the freezer a bit longer. Then I used the spoon as Elena suggested to dip into my melted chocolate (which I had let cool a bit after melting at low heat). I put them right back on my baking sheet which was still ice cold from the freezer, so the chocolate started hardening pretty quickly. I put them in the fridge for about 10 minutes and voila! The inside of the patty was soft but the chocolaty outside was solid.

    Reply

  23. I used a mini cupcake tin (greased first with coconut oil) for this recipe. I added a bit of melted chocolate to the bottom, put it into the freezer until it hardened, then squished a little ball of chilled filling into each cup then covered with melted chocolate. They went back into the freezer until firm. I keep them in the freezer even after I pop them from the mini cupcake tray. We LOVE these in my house!

    Reply

  24. What a fantastic recipe, and i love that you are not using sugar. I must try this.
    I just love anything with coconut oil in it.

    Remember to always use virgin coconut oil to keep on the healthier side
    :)

    Reply

  25. I made these today and they are great! I added some grated coconut and since I didn’t have mint I used orange flower extract and it was really good!

    Reply

  28. Made these tonight. I used raw honey instead of agave. Delish. My chocolate mix, I used raw cacao, coconut sugar (will NOT do that in the future because I couldn’t get it to completely liquify at low temp.) Used the little bit I had left of my Enjoy Life choc. chips and some processed sugar and a dash of salt. I couldn’t get the chocolate to stick, I think because it was still too warm or they weren’t firm enough yet. SO, I mixed the coconut oil mixture into the chocolate and made truffle-y type meltaways which are delish. Oh, I used peppermint extract and creme de menthe to round out/soften the flavor a bit.

    Reply

    • I just wanted to update. I’m making these again tonight. Last time they were such a hit with my family and company. (I may make a double batch!) I’m planning to just mix everything together over super low heat until everything is barely melted (turn heat on stir, turn heat off, stir, turn heat on, stir, etc.) let cool and scoop onto parchment. I stored these in the fridge the first time which worked well and I intend to do it that way again. I’m almost glad the chocolate didn’t stick the first time, because this really cuts the time to prepare. :) I’m hoping to cut some of the sugar from the recipe this time. Since the ‘white’ part will be combined with the raw cacao from the start, I’m hoping to meld the flavors with less added sweetness.

      Reply

  29. Just love this recipe! It’s so simple. I had the best luck by refridgerating to firm, then press to a pattie, then to the freezer. I used tiny parchment baking cups for individual candies. I had chocolate (dairy, soy, and nut free) left over, so I added organic unsweetened coconut for another candy variety and then placed them to harden in individual cups. So easy, so yummy! Great for the holidays!

    Reply

  33. This recipe actually is very easy and if you do exactly as Elana says, it should turn out fine. You need the right ingredients and making sure the patties are very cold and chocolate cooled really helps!

    Reply

  34. Wow, these are sooo yummy. I got the chocolate to stick by making sure the patties were very
    cold, then I spooned extra chocolate on top and refroze them for a bit. It stuck fine. Don’t make these unless you want to eat them all!

    Reply

  35. Made these and so delish!! Had an idea to put the coconut oil/mint mixture into silicone ice-cube trays while the mixture is pourable – then freeze, extract, and dip in cooled, melted chocolate!! Will keep you posted on results, but hoping it will be prettier than my first batch!!

    Reply

  36. I just made these and they turned out excellent!!!!! Easy to make, I used honey instead of agave. They don’t taste like coconut at all. Turned out so good I’m going to search for some more things to make. Thanks Elana

    Reply

  37. I was really looking forward to these, but they would not stay hardened. Also, I couldn’t find peppermint oil, so I had to settle for peppermint extract instead. This recipe seemed simple, though I’m up for the challenging ones, but this one was not as easy as said. It needs a video tutorial, otherwise it’s difficult to get a great outcome with this recipe.

    Reply

  39. I made these today. I have been on paleo for a few months. But, I’m trying to get my kids to as well. My issue is my oldest. A VERY picky eater. So I was looking for recipes of things he loves to satisfy his sweet tooth and would be able to use as a reward for a good dinner without drama. I substituted the agave (or fructose) for honey, same measurement. These are drool on the floor good. When my son tasted them I thought he was going to melt on the floor. He LOVES them! Recipes like these help me introduce new foods in his diet. Thank you!

    Janelle

    Reply

  40. Elana, I have to tell you these are so good! every time I make them a lot of people get happy. lol I found a little way to cheat as the coconut oil melts so easy when dipping them. I have some small molds that I paint with the chocolate and let it firm up, then put the filling in (kind of like a peanut butter cup) then let that firm up and add more chocolate to the top. Less mess too.
    Thank you so much for all you share with us!
    April

    Reply

  41. I had trouble making the chocolate stick to the patties or balls! I took the oil mixture and squished into a pan and poured the melted chocolate over top. Hoping I can cut into squares.

    Reply

  42. I made these today and they came out great. I added a heaping teaspoon of arrowroot powder to the coconut oil mixture (and substituted equal parts honey for the agave) and the texture was great. It wasn’t oily…I was worried about biting into coconut oil too. I also did not have any problem with the chocolate not staying on the patties. I did let the chocolate cool before dipping the patties.

    Reply

  43. These were delicious! Thank you. One of my favorite candy’s used to be Junior Mints. Now that I have this recipe those will never tempt me again. I used honey instead of agave and 4 drops of doTERRA peppermint essential oil. I also had a hard time with the chocolate sticking but even though they don’t look very pretty, they are divine!

    Reply

  44. These were delicious! Thank you. One of my favorite candy’s used to be Junior Mints. Now that I have this recipe those will never tempt me again. I used honey instead of agave and also had a hard time with the chocolate sticking…even though they don’t look very pretty, they are divine!

    Reply

  45. Just wanted to say THANK YOU for this amazing recipe! I couldn’t get the chocolate to stick the first time either so the next round I let the chocolate cool to room temp before dipping. I leave these in the freezer and walk by and grab one every hour or so. ;) Sooooo delish!!

    Reply

  46. I had the same problem with the chocolate not sticking to the coconut oil. I let the chocolate cool and cool. I was thinking next time to maybe make them in squares. Pour half of the melted chocolate in a small flat pan, stick it in the freezer for a few minutes. Layer with the coconut oil/mint/agave (or whatever sweetener) and return to the freezer. Then pour on the rest of the chocolate. Cut into squares after. They could all fall apart then too. My project with trying to make little flat discs dipped in chocolate failed miserably–but at least it’s a tasty flop! There is nothing pretty about our creation here. The trick-or-treaters didn’t seem to mind. It was kind of dark, after all!

    Reply

  48. Being a lover of peppermint patties, I have been looking at this recipe for weeks now but never pulled the trigger. Thought it would be like eating oil. Well, having been on the SCD diet for a few weeks (would highly reccomend to anyone with a digestive system:-), feeling like I needed a treat I decided to make these but with honey instead and without the chocolate per diet guidelines. WOW! They are good! Would surely be even better with chocolate, but even without they are great, no oily feeling at all. I’ll make them a little less sweet next time though. Thanks for this recipe.

    Reply

  49. These are fantastic! I had the same issue with the chocolate not sticking, however, I let the patties sit longer in the freezer and let the chocolate come to room temperature before I tried coating them again. It worked perfectly! Thanks for this delicious recipe :)

    Reply

  50. I like chocolate and mint… but together, only on occasion. My thought is to try these but adding coconut flakes, instead of the straight coconut oil, making it more like a Mounds bar. Elana thank you for all your hard work and these fantastic recipes!

    Reply

    • I don’t think that will work, since the reason this recipe works is that coconut oil is solid at room temperature. I can’t think of another oil to substitute.

      Reply

  52. I made these last night and just want to say THANK YOU! They are absolutely wonderful and what a great way to incorporate coconut oil into the diet. I am going to try this recipe but make almond joy instead (add raw shredded coconut and ground raw almonds to coconut oil and switch out the peppermint oil for either coconut or almond). Your recipes yield perfect results and inspiration for others! Thank you for your efforts!!

    Reply

  53. I made these with vanilla instead of peppermint and added some coconut flakes into the coconut oil mixture. This is such a delicious recipe. Thank you!!

    Reply

  54. I wanted some chocolate for MOTHER”S DAY 2011 for me! I cannot believe how DELICIOUSLY good these are!!! Splendid!And so very easy to make!

    Reply

  55. Hi Elana,

    I so appreciate your recipes but have one request. Can you give alternative recipes for those of us who cannot have sugar (even agave)? Your chocolate mint patties for example. Yes, I am experimenting with the recipes, but would love it if you could to!

    Thank you,

    Kris

    Reply

  56. Wow!! I made these for my son after being told that giving him peppermint will reduce his oral fixation – they are amazing!! Thanks so much!

    Reply

  57. When I dropped the coconut balls into the chocolate they melted some, making the chocolate tricky to stick. Plus mine stayed as balls because when I tried to smash them they fell apart (I didn’t use a mini scoop though so my forms weren’t solid). They don’t look pretty but they taste great. Thanks for the refined-sugar-free recipe!

    Reply

  58. Awesome treat!
    I recommend keeping them refrigerated, the coconut tends to become very soft if not. Plus after they’ve been refrigerated over night they taste just like a peppermint patty. I suggest making them not too thick, since they are sweet and a little goes a long way. And yes if you want your chocolate to stick easily then make sure to freeze them before dipping them. I recomend before putting them back into the freezer pushing them into flat patties first, therefore skipping a step, and it’s easier to flatten, since when the coconut oil is harden it doesn’t just smush down, but more flake off.
    We really enjoyed these, and I’m going to be making these for gifts, as a healthy alternative to buying a box of candy that will be loaded down with junk. Of course all sugar is to be eaten in moderation, but why can’t your junk food be made with healthier ingredients?
    Oh I’m going to be trying Lemon, and cherry too. That’s next on my list! Thanks so much!

    Reply

  59. These are delicious! Thanks for the recipe, Elana. Brilliant! Here are a few of my notes:

    1. I used Enjoy Life dairy free chocolate chips.
    2. To enable chocolate to stick, I had to freeze the patties after I had flattened them down. The melted chocolate sat for about 30 minutes too, so it wasn’t so hot.
    3. I found it best to put these in the freezer to cool, and at least store in the refrigerator.

    Reply

  60. Thank you so much for this recipes Elana, My mom has been looking for a healthy peppermint patty recipe for a long time and here they are. My mom always lets me bake and cook by myself if I want to and I love it. These are going to be so much fun for me to make. Thank you so much.

    Reply

  61. I recently found this info on the web.

    Agave contains saponins and fructans. Inulin is a type of fructan that has many health benefits. Saponins are found in many plant roots, the most famous being ginseng.

    The process in which the agave starch is converted into refined fructose and then sold as the sweetener agave nectar is through an enzymatic and chemical conversion that refines, clarifies, heats, chemically alters, centrifuges, and filters the non- sweet starch into a highly refined sweetener, fructose.

    In my testing of various brands of agave, I have found that NONE of them are suitable for a healthy diet and would recommend that everyone switch to stevia for now. With agave having so much fructose, it is impossible that agave could be low glycemic and I cannot find independent studies to rate the glycemic index of agave.

    Reply

    • Diane,

      Where are your sources and what qualifications do you have to make this decision for everyone? Also, are you saying that all people process food the same way?

      I’d research a bit more before making any harsh judgments.

      Not all agave nectar is created equal!

      Reply

  62. i am so thrilled with your cookbook. The recipes are simple and very tasty. My kids love everything and i don’t have the guilt of giving them seconds on the desserts. i am still working on my husband and his texture issues. Thank you so much

    Reply

  64. I have been making so many of your recipes today! This was the only one that didn’t really work out. I couldn’t get the chocolate to stick. The balls were very firm, and the chocolate hot. Maybe too hot? I was also using vegan chocolate chips. But they did stick to the frozen bananas… so I’m not sure. We shall see how they taste when they are finished hardening. :)

    Reply

  65. can i ask for storage instructions when listing these recipes? and how long they would last?

    other than that, i love peppermint & chocolate!

    Reply

      • This was a good counterpoint, although totally biased obviously. The point remains that agave is still mostly fructose. And for those of us who are avoiding any refined fructose, it is wise to avoid agave.

        Reply

      • Agave nectar is mostly fructose. If you know anything at all about how fructose metabolises you wouldn’t be refuting how bad it must be. Liver damage, insulin resistence, raising of tryglycerides and triggering appetite- fructose has it all. Sucrose is only 50% fructose.

        Reply

    • I used raw honey and kept the amount the same, possibly used slightly less. I hope this helps you. My choice to use honey is based purely on cost and that it is a local product I can buy in my town which helps the local businesses and is more “green” than ordering from online. Sometimes I use maple syrup depending on the recipe–not for these, maple and mint just don’t mix for me. :-)

      I’ve also found that if the sweetener is a main source of liquid then I should keep the amount. If not, I often use less to cut down on the sweetness.

      Reply

  69. I made these – they are wonderful ! I had some issues with warm chocolate melting the coconut oil and the chocolate not wanting to ‘stick’. I ended up putting a shmere of chocolate on the parchment paper, the pattie on top and pour/swirl chocolate on top. Absolutely no complaints though – mine aren’t necessarily pretty – but are delicious and almost gone. Thank you for another excellent recipe.

    Reply

  71. Well I have the patties in the freezer…my first attempt to dip them in chocolate the chocolate did not stick…it rolled right off as the coconut/peppermint mix started to melt. Possibly the chocolate was too hot and patties not firm enough. I did use dairy free chocolate chips since we have a dairy allergy at my house.

    Reply

    • I just tried my final product and these are AMAZING!!! Oh how I used to love york peppermint patties and now I can just whip up a batch in a few minutes. Mine aren’t as pretty as Elana’s but they sure are yummy! My daughter who doesn’t like peppermint thinks they are wonderful!!!

      Reply

    • I couldn’t get the chocolate to stick either, so I let the coconut mixture (I used raw honey instead of agave) sit after I froze them and I cooled my chocolate chips down to nearly room temperature. This resulted in them turning into a mass of chocolate. I took hunks of the mass and put it on the cold coconut mixture and rolled it with my warm hands. I added more if it didn’t cover the whole coconut ball and they ended up looking more like chocolates you get in a box then patties. Regardless they were very tasty and we each ate two. I might add some shredded coconut next time to mine, just for something different.

      One thing is for sure, you can’t put hot chocolate even on the frozen coconut mixture, it melts it.

      Reply

  72. Lots of your recipes are so good and these sounded tempting. However, as I have never used coconut oil and knew nothing about it, I checked it out on http://www.nutritiondata.com. The calorie count is humungous and it is considered a very inflammatory food! Sadly I won’t even be trying this one.

    Reply

  76. Your creativity never cease to amaze me. I bought your cookbook and am enjoying all of your recipes. I am eating so much more healthier following your style of baking and cooking. Thank you so much :)

    Reply

  78. How can you NOT love peppermint/coconut and chocolate. Not like any of my toothpastes!!

    Many thanks.

    Aloha,
    Ellie

    Reply

  80. wow Elana! I just bought a york peppermint patty today, wish I had seen these before I got it! I’m trying to get back to nature, as I fell of the wagon for a bit and need to break my sweet tooth again. I’m gonna make these just for that reason! Thank you!

    Reply

  81. I just used your recipe as inspiration! I used raw honey in place of agave and added some organic shredded coconut to it for a crunch! I also left out the chocolate as I didn’t have any on hand and added some cocoa powder for the chocolate flavor after my bf told me it was a bit sweet for his taste. I loved it as it was without the chocolate. The raw honey took away the oily texture and made it a bit more grainy. Adding the shredded coconut brought out the mint. After adding the cocoa powder, the minty-ness decreased, but it is still good.

    This would make a great mint frosting on a chocolate, or vanilla, cake. I think I will try that later! Thanks for the recipe Elana. :-)

    Reply

  82. These look fantastic–just like “regular” ones! I’m a little leery of eating anything that’s just basically coconut oil and a flavoring, though (there seem to be many similar recipes on raw foods sites)–I just have an aversion to the texture of the oil on its own (I never used to put butter on my bread either for that reason!). Or is the texture more like the peppermint patties I’m used to seeing in stores?

    PS A great and easy way to ensure “no lumps” in the oil is to mix the filling ingredients in a food processor (regular or mini).

    Congrats on making the Saturday Evening Post! :)

    Reply

        • I had the same problem. The chocolate must be cool in order to stick to the coconut oil, or it just slides right off. The cooler the chocolate, the better. I also had a problem squishing my coconut oil down after freezing – it cracked on the side, so I had to roll it into a ball to soften it (I really made an oily mess of my kitchen). After a couple of tries, these were really great. I wonder if I could add some shredded coconut for texture.

          Reply

          • I have made these with shredded coconut and coconut flavoring instead of the mint. They are awesome. My husband actually likes them better than the peppermint patties. Instead of trying to roll them in a ball, I spread them in a square pan lined with parchment paper, then froze. When frozen, I cut them into squares and then dipped in chocolate. Tasted just like a Mounds Bar, only better.

          • Same trouble here…..chocolate wouldn’t stick. I realize it says for the chocolate to cool, but how on earth can you dip into cool chocolate? Anyway, I was so looking forward to these but am very disappointed. The ingredients were very expensive, money I couldn’t spare but wanted to make them for my diabetic husband……

      • I left the patties in the freezer and just took a couple out at a time and dipped them, i noticed when they got too warm that the chocolate would not stick well, hope this helps

        Reply

      • My solution is this: don’t dip. Instead, spread chocolate onto filling. Tools required: Silicone pad, offset spatula.

        1. When peppermint filling is cool enough to handle, spread onto a silicone pan liner to 1/8″ thick. Let sit at room temp until solid.
        2. Spread melted chocolate over 1 side of filling. IMPORTANT: chocolate must not be super-hot or it will melt the filling. A little melting is fine, but spread the chocolate quickly.
        3. Score into diamonds or squares or whatever shape you want, then refrigerate until solid.
        4. Invert onto another silicone pad/plastic wrap and spread melted chocolate over the other side. Note that this time chocolate will solidify very quickly because the filling is cold — so spread fast!

        At this point you can break into pieces. Peppermint bark! Done!

        Note: I’ve also tried spreading the chocolate first, then the filling on top, but that didn’t work so well.

        Reply

    • In my opinion, the filling tastes like the store bought candy, but better. Doesn’t taste like coconut at all and the texture changes a bit with the mixing and freezing.

      Reply

  85. These look really good..I love mint and chocolate combined. What is the temperature/consistency of the coconut oil when you’re starting?

    Reply

    • I thought I’d let you know that I used my oil at room temp and it worked great. I store my oil in the cupboard. It’s a solid at room temp anyway.

      Reply

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