Paleo Peppermint Patties

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m

I’ve always been in love with the luscious pairing of mint and chocolate, so it’s no surprise Peppermint Patties have always been a favorite of mine. I adapted a recipe I found on to make this truly indulgent, refreshing sweet.

Gently melt coconut oil & coconut butter in microwave until just a few clumps remain. Mix in agave nectar and peppermint oil. Stir, smashing any remaining clumps until smooth.

Get a bread loaf pan, or any similarly sized flat surface with walls. Line with wax paper. Pour mixture into pan and let it sit on a flat surface until it hardens. It should be around 1/2 inch thick. Using the fridge or freezer will speed this process.

Carefully remove the hardened mixture. Lay on a flat surface and cut into small bars. I usually cut into 16 pieces. Set aside in the fridge.

Carefully melt your chocolate. This video details a good method:

Take peppermint bars out of the fridge, and line a cookie sheet with wax paper. One at a time, dunk the peppermint bars into the melted chocolate and QUICKLY take out with a spoon or fork. If you are not quick, the bars will begin to melt. Spread them in a single layer on the wax paper, trying to avoid excess chocolate pools around each bar. Again, set aside until chocolate hardens. And you’re done!

I hope you enjoy these delectable treats for a special occasion.



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    Recipe Comments

    Comments (12)

    1. posted by Rebecca on April 12, 2011

      I want to try to make these but Whole Foods was out of coconut butter. I was wondering if ghee or kerrygold could be used in place and if so, is it the same amount? I saw another recipe for a similar dessert that used liquid stevia and no butter so wasn’t sure.

    2. posted by Kristin Jekielek on April 13, 2011

      Hmmm….good question. Ghee doesn’t get as hard as coconut butter at room temperature, so you’d probably end up with softer patties. You’d also have to be a lot faster when dipping into the melted chocolate. I’ve seen this recipe made without any coconut butter, just replace it with coconut oil (so you’d use 1 cup total). Otherwise, I’d hold off until they have it in stock!

      But def let me know how it goes when you try it, either way!!

    3. posted by Uniquely Geeky on April 14, 2011

      I use Coconut Oil all the time, which is more like a hard shortening. I’ve never heard of Coconut Butter….. so I looked it up online and I read that Coconut Oil and Coconut Butter are the same thing, just an interchange of words. Please help explain.

    4. posted by Sarah on April 17, 2011

      Coconut oil and coconut butter are not the same thing. Coconut butter is basically double reduced coconut milk. You can buy it at Whole Foods. You can also make your own my refrigerating cans of whole fat coconut milk. After a day or two they double reduce and you’re left with coconut butter on the top, and a watery substance beneath it.

    5. posted by The Shirtless Chef on April 17, 2011

      Sarah, thanks so much for that!! Honestly I am still just learning about paleo desserts, cuz I’m not the biggest dessert guy, so super appreciate the help!! ~James

    6. posted by Kristin Jekielek on April 18, 2011

      @ Sarah & Uniquely Geeky – i’ve heard different things, and now i’m confused about these coconut products, lol. Sarah – what you’re referring to is coconut Cream (i think). coconut Butter is actually less processes than coconut Oil, since it still contains some of the coconut meat. it has a completely different taste & texture

    7. posted by Sarah on April 18, 2011

      Kristin, you’re right! For some reason I was thinking that it was coconut butter, but you’re absolutely right, I was referring to coconut cream.

      I guess I’d never heard of coconut butter!

    8. posted by Jennifer on April 18, 2011

      I couldnt find coconut butter anywhere around here, but a friend told me to take shredded coconut and put it thru a food processor for 10 mins and it makes the same thing….? I ended up reverting back to the orig recipe with the agave nectar for my patties, and they were great by the way :)

    9. posted by The Lazy Caveman on April 18, 2011

      Coconut Chips/Flakes = Desiccated (dried) Raw Coconut Flesh

      Coconut Oil = Extracted from pressed and dried flesh

      Coconut Milk = Coconut Flesh + Water, blended

      Coconut Cream = Coconut Flesh + Water, blended. Less water than used to make milk

      Coconut Butter = Coconut Flesh + small amount of Coconut Oil, blended.

      Refer to my post on the power of coconut for more:

    10. posted by Kristin Jekielek on April 18, 2011

      @Lazy – Thank you!!! This is exactly what we needed. Case closed.

    11. posted by CoconutHealth on April 18, 2011

      “Coconut Butter” is NOT an industry defined term, hence it is used in various ways. Before coconut oil became popular, it was often used interchangeably with “coconut oil,” the confusion being that “oil” is liquid and “fat” is solid, and “coconut butter” sounded better than “coconut fat” because of our fat-phobia culture. It is confusing because above 75 degrees coconut oil IS an oil, and below 75 degrees it is a “fat” that closely resembles “butter” in texture. So sometimes the term is still used like this today.

      “Coconut Butter” sometimes also refers to creamed coconut, which is desiccated coconut ground into a nut butter. Some manufacturers may add things to this, because if you leave it in its natural state, much like other nut butters, the oil will separate and need to be mixed back in. This coconut “nut butter” goes by different names, such as “coconut cream” and “coconut cream concentrate.”

      These are the two most common products sometimes termed “coconut butter,” but since there is no industry-wide definition, companies are free to use it however they like to describe a product.

    12. posted by Kate Harris on December 16, 2012

      Fantastic recipe. I would replace the honey with a couple of drops of stevia (not exactly paleo perfect but I like low sugar options and find honey way too strong).

      I often make my own creamed coconut simply by putting a bag of desiccated coconut into a food processor and letting it run until nice and runny. Then I set it aside to harden and use it as is! Easy and cheaper than buying at the store.

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