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.
Peppermint Patties
Ingredients
- ½ cup coconut oil, melted
- ¼ cup honey or agave nectar
- ½ teaspoon organic peppermint extract
- 1 cup chocolate chips
Instructions
- Combine coconut oil, honey, and peppermint extract in a pint mason jar
- Using a hand blender whisk until smooth
- Refrigerate for 2 hours until firm
- Transfer into peppermint patty mold
- Place mold in freezer for 45 minutes until patties are firm
- Melt chocolate over very low heat and allow to cool thoroughly or patties will disolve
- Dip patties into melted chocolate using a dipping tool
- Transfer to a parchment paper lined small baking sheet
- Place in freezer for 15 minutes
- 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:
Michele | aka Raw Juice Girl says
Those look delish! I don’t use agave, though. I wonder what would be a good replacement. Honey would probably alter the taste. Hmmmm….
Ali says
I used raw honey and it tasted great. The mint extract covered the honey taste just fine.
Ellie Snyder says
How can you NOT love peppermint/coconut and chocolate. Not like any of my toothpastes!!
Many thanks.
Aloha,
Ellie
Erica says
fabulous!! I’ve been thinking about these. I love peppermint patties!
Freedom says
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!
Ali says
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. :-)
Ricki says
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! :)
susan says
The chocolate would not stick to my patties either. Has anyone found a solution?
Jami Fynboh says
I was so looking forward to this yummy recipe…but my chocolate would not stick either!
Maryanne says
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.
Donna says
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.
laura says
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……
Mayghan says
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
Jeny says
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.
Jenna says
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.
Jenny says
Mm! These look great. I might try making them with coconut butter instead :)
Tanya says
Oh, I was thinking too, I wonder if I can use coconut butter instead of oil!! Let us know if you do it and how it works :)
Stephanie says
Yum! Can’t wait to try these, and my allergic to eggs and milk son can actually have some too!
~M says
These look really good..I love mint and chocolate combined. What is the temperature/consistency of the coconut oil when you’re starting?
Ali says
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.
Izzy says
Oh, you have made my day!! Thanks!
owen hogarth says
it’s almost 5 years later and this blog post has also made my day as well. Thanks for the recipe it’s a wonderful share.