These raw peppermint patties are dedicated to my handsome chocoholic husband. This is his favorite combination (chocolate, peppermint, and coconut). I love creating healthy treats for my family...I feel like such a superstar mom when I'm like, "Why yes, we have a fun sweet treat for snack, or yes, there is something tasty and healthy for dessert." I love it. I've been working on this recipe for a while. I'm excited to share the final product with you today. Enjoy!
Raw Peppermint Patties
-1/4 cup melted cocoa butter
-1/4 cup honey (vegans use 3 T maple syrup, 4 T coconut nectar or 1 teaspoon stevia)
-1/4 cup raw cacao powder
-1/4 cup melted coconut oil
-1 teaspoon vanilla extract
-Tiny pinch of salt
-1 cup shredded coconut
-1 to 2 tablespoon honey* (vegans use maple syrup or coconut nectar)
-1 teaspoon vanilla
-1 tablespoon peppermint extract/flavor (or more to your preference)
-1 tablespoon cocoa butter (optional, but worth it)
-Cacao nibs (optional)
1. Melt the cocoa butter. Here is how to keep it raw while melting: fill a small pot with water (half full) and place a 1 cup glass Pyrex in the water. Add the cocoa butter (shredded for quicker, more even heating). Stir while it's melting. Once melted, remove from the water.
2. To the melted cocoa butter add in all the above chocolate shell ingredients. Stir until the raw cacao powder is incorporated.
3. Don't skip this next step: Use an immersion blender (or some blender) to emulsify the mixture for only about 10 seconds* (see notes). If you skip this step, the honey will sink to the bottom and will not be evenly distributed throughout the chocolate.
4. Pour chocolate (as much or as little as you like) into the bottom of a mold (silicone or paper) - place in the freeze for about 5 to 10 minutes to harden.
5. In a food processor make the filling. Add the 1 cup of shredded coconut and blend 3 to 5 minutes. Scrape down sides as needed. Add in the rest of the ingredients and blend until incorporated. If adding the cacao nibs, add last and pulse a few times to incorporate.
6. Remove the molds from freezer and (with your hands) add in the filling on the layer of chocolate, leaving enough room on all sides for the top layer of chocolate to form around the filling and touch the bottom layer of chocolate. Add as much or as little as you like.
7. Transfer to fridge or freeze to harden.
8. Makes 4 to 5 large peppermint patties. I pour any leftover chocolate into small silicone candy molds and refrigerate.
*Be careful...DO NOT blend the chocolate too long. Something crazy will happen: the honey and coconut oil blob together and the cocoa butter separates. There is no recovery when this happens.
*I use 1 tablespoon of honey for the filling - these puppies are RICH, but add in more sweetener to your preference.
Here they are with cocoa nibs for added texture and flavor
Here's what they look like made thin(er)
Here is the general building process