Peppermint Patties


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
  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:

There is no Nutrition Label for this recipe yet.


148 responses to “Peppermint Patties”

  1. 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!

  2. 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.

    • 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.

  3. 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.

    • 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 :-)

  4. 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!

  5. 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.

  6. 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!

  7. 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

  8. 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!

Have Something to Add?

Your comment will need to be approved before it will appear on the site.

Recipes » Desserts » Candy » Peppermint Patties