Deliciously Simple Paleo Peppermint Patties
Paleo Peppermint Patties Story
I found this recipe on a chilly December afternoon when I wanted a familiar holiday treat without the heavy sugar crash afterward. I remember standing in my kitchen, the windows fogged from the warm light, crushing fresh peppermint and mixing silky coconut oil with sweet, cool filling.
The first bite was a soft, cool cloud of mint that melted against the roof of my mouth. That memory made me keep refining the recipe until it felt just right.
I love this version because it brings back the classic peppermint patty nostalgia while staying clean and simple. Making them became a small ritual for me and my family during the holidays, a moment to share sweetness without the regrets.
Introduction
I created these Deliciously Simple Paleo Peppermint Patties to capture that peppermint-chocolate combo in a paleo-friendly form. The filling is creamy and bright with peppermint, while the coating provides a glossy, dark chocolate contrast.
The texture is pleasantly firm yet tender when you bite into it. These treats are special because they are quick to assemble, use wholesome ingredients, and hold up well when shared at gatherings.
For a fun twist, try pairing them with another minty treat like chocolate peppermint blossoms to create a festive dessert plate.
What Makes This Recipe Special
This recipe is special because it is:
- Healthier than traditional peppermint patties, made with coconut oil and natural sweeteners.
- Quick to prepare; the filling comes together in minutes and chills fast.
- Family-approved; kids and adults love the bright mint flavor.
- Versatile; you can adjust sweetness and coating thickness.
You will love these because they deliver classic flavor without processed ingredients, and they store well for gifting or snacking.
Ingredients You’ll Need
For the Peppermint Filling:
- 1 cup powdered erythritol or powdered coconut sugar (for a paleo-approved option, use powdered coconut sugar) finely ground for smooth texture.
- 3 tablespoons coconut oil, melted use unrefined for coconut aroma or refined for neutral flavor.
- 2 tablespoons full-fat coconut cream ensures a smooth, creamy center.
- 2 teaspoons pure peppermint extract start with 1.5 teaspoons if you prefer mild mint.
- 1 pinch fine sea salt enhances the sweetness.
For the Chocolate Coating:
- 1 cup dark chocolate chips or chopped dark chocolate (70% cacao or higher) choose dairy-free chocolate to keep it paleo.
- 1 teaspoon coconut oil helps achieve a glossy, pourable coating.
Notes on ingredients:
- Freshness matters for extracts and coconut cream; check expiration dates for best flavor.
- Substitutions: If you cannot use erythritol, powdered monk fruit works well. For nut-free, ensure chocolate is made in a nut-free facility.
How to make Deliciously Simple Paleo Peppermint Patties
Step 1: Prepare the Filling
- In a medium bowl, whisk together powdered sweetener, melted coconut oil, and coconut cream until smooth. The mixture should be thick but slightly pliable, like cookie dough. If it is too dry, add a teaspoon more coconut cream.
Step 2: Add Flavor and Chill
- Stir in peppermint extract and a pinch of sea salt. Taste and adjust peppermint slowly. Cover the bowl and refrigerate for 20 to 30 minutes, until firm enough to handle but not rock hard.
Step 3: Shape the Patties
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions and roll into balls, then gently flatten into discs about 1/4 inch thick. Place each patty on the prepared sheet. For uniform size, use a small cookie scoop.
Step 4: Firm Up
- Freeze the shaped patties for 10 to 15 minutes until they are firm but not frozen solid. This helps the coating set quickly.
Step 5: Melt the Chocolate Coating
- In a double boiler or a heatproof bowl over gently simmering water, melt the chocolate with 1 teaspoon coconut oil. Stir until silky and smooth. Remove from heat and let cool briefly; it should still be pourable.
Step 6: Coat the Patties
- Using a fork or dipping tool, submerge each chilled patty into the melted chocolate, tapping off excess. Place back on parchment. For a neater edge, tilt the fork and run a small offset spatula under the patty to release it cleanly.
Step 7: Set and Store
- Let the coated patties set at room temperature or chill them in the refrigerator for 10 minutes to speed setting. Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage. When ready to serve, remove from fridge 5 minutes before eating so they soften slightly.
Visual cues:
- Filling should be smooth and hold shape when cooled.
- Chocolate should be glossy and fluid; if grainy, rewarm gently until smooth.
Expert Tips & Ideas
- Use powdered sweetener for the creamiest texture; granulated sweeteners can make the filling grainy.
- If your coconut cream separates, whisk it vigorously until reincorporated for a silkier filling.
- To prevent sweating, store patties in a cool, dry place. Rapid temperature change can cause condensation.
- Variations:
- Add a drop of natural green food coloring for a festive look.
- Stir in 1 teaspoon finely chopped roasted peppermint candy for crunch.
- For a lower-carb option, use powdered erythritol or monk fruit exclusively.
- Storage:
- Refrigerate up to 2 weeks in a single layer separated by parchment.
- Freeze on a tray then transfer to a sealed bag for up to 3 months.
How to Serve
- Present on a small platter with sprigs of fresh mint and a dusting of cocoa powder for contrast.
- Pair with hot herbal tea or black coffee to balance the sweetness.
- For gifting, stack patties in parchment-lined boxes with decorative ribbon.
- Serving size: 1 to 2 patties per person as a small treat; each patty is about 60 to 90 calories depending on ingredients.
Frequently Asked Questions
Q: Can I make this recipe ahead of time? A: Yes. The patties keep well in the refrigerator for up to 2 weeks and freeze for up to 3 months.
Q: Can I freeze the results? A: Absolutely. Freeze them on a tray first, then store in a sealed bag to prevent sticking. Thaw in the refrigerator before serving.
Q: What can I use instead of coconut oil? A: For coating, cocoa butter will work similarly. For the filling, melted almond butter changes texture and flavor but can be a tasty variation.
Q: How do I prevent the chocolate from seizing? A: Keep any water away from the chocolate. Melt slowly over low heat and add a small amount of coconut oil to keep it smooth.
Q: Can I make this dairy-free? A: Yes. Use dairy-free dark chocolate and coconut-based cream to keep these patties paleo and dairy-free.
Reader Review
“These patties are a revelation. Bright peppermint with a silky, dark chocolate shell. My family could not stop sneaking them. They are now a holiday staple.” – A happy baker
Conclusion
I hope these Deliciously Simple Paleo Peppermint Patties bring the same cozy joy to your kitchen as they did to mine. If you want a version with slightly different proportions and a step-by-step photo guide, check out this helpful recipe for Paleo Peppermint Patties for extra inspiration: Paleo Peppermint Patties. Please try the recipe, share your results, and let me know any variations you loved.
Paleo Peppermint Patties
Ingredients
Method
- In a medium bowl, whisk together powdered sweetener, melted coconut oil, and coconut cream until smooth. The mixture should be thick but slightly pliable, like cookie dough.
- Stir in peppermint extract and a pinch of sea salt. Taste and adjust peppermint slowly. Cover the bowl and refrigerate for 20 to 30 minutes, until firm enough to handle but not rock hard.
- Line a baking sheet with parchment paper. Scoop tablespoon-sized portions and roll into balls, then gently flatten into discs about 1/4 inch thick. Place each patty on the prepared sheet.
- Freeze the shaped patties for 10 to 15 minutes until they are firm but not frozen solid.
- In a double boiler or a heatproof bowl over gently simmering water, melt the chocolate with 1 teaspoon coconut oil. Stir until silky and smooth.
- Using a fork or dipping tool, submerge each chilled patty into the melted chocolate, tapping off excess. Place back on parchment.
- Let the coated patties set at room temperature or chill them in the refrigerator for 10 minutes to speed setting.
- Store in an airtight container in the refrigerator for up to 2 weeks or freeze for longer storage. When ready to serve, remove from fridge 5 minutes before eating.
Notes
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