Peppermint Patties
MAKES ABOUT 24 PATTIES
My father used to keep Peppermint Patties in his refrigerator at his office.
I would race to his stash every time I’d visit him, and to this day, the flavour
brings back happy memories. This dairy-free version is not only a walk down
memory lane, it’s a crowd-pleaser with kids and adults alike.
PATTIES
Parchment paper
1 ½ cups coconut oil
½ cup finely shredded
unsweetened coconut
½ cup icing sugar
½ tsp. sea salt
1 Tbs. peppermint extract
CHOCOLATE COATING
2 cups dark chocolate chips
Cream from 1 (400 g.) can
full-fat coconut milk
2 Tbs. dark rum or white
crème de cacao
¼ cup coconut sugar
Pinch of sea salt
Line a 22-cm loaf pan with parchment paper. In
a bowl, stir together remaining patty ingredients
and pour the mixture into the pan. The filling
layer should be about 1.2 cm deep. Place in the
freezer until firm, 20 minutes to 1 hour.In a double boiler (or heatproof bowl set over,
but not touching, a boiling pot of water),
combine chocolate chips with coconut cream,
rum, coconut sugar, and salt. Stir often
until chocolate is fully melted and mixture is
smooth. Let cool.Using a 2.5-cm circular cookie cutter, cut as
many disks out of the filling as possible.
Let the remainder soften, reshape it into a
1.2 cm-thick layer, and return it to the freezer
to firm; cut another round of patties.Line a cookie sheet with parchment paper and set a
cooling rack on it. Using two forks, pick up a patty. Dip it
into the chocolate coating, then transfer the patty to the
cooling rack and let sit until the chocolate solidifies, 5–10
minutes. Repeat with the remaining filling.NUTRITIONAL INFO (per patty) 269 calories, 22 g fat (18 g
saturated), 18 g carbs, 0 g fibre, 1 g protein, 49 mg sodium