Peppermint Patties

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
12patties
Print Recipe
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:

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

146 responses to “Peppermint Patties”

  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.

  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.

    • 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 :-)

  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

    • 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 :-)

  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?

      • 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.

  5. 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!

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