Coconut Peppermint Patties

My husband recently bought 4 boxes of the mint Girl Guide cookies to eat, just for himself! I love my husband, but I don’t think that eating 4 boxes is the healthiest decision.

This is my first attempt at a healthier version. There will be a second attempt because my husband says that they are missing the crunch found in the cookie layer. Now, to come up with an idea for that crunch! These patties still taste delicious and are more like the thin mint chocolates than the thin mint cookies.

Making these patties doesn’t take much time at all. The kids can help too. I love using the muffin tins to make these because it makes a perfect circle and it keeps the mess to a minimum.

If you don’t have access to coconut butter locally, like myself, then you can easily whip up a batch in minutes. Read the note at the bottom.

MAKES 10 PATTIES


INGREDIENTS
– 1/4 cup + 1/3 cup dairy-free chocolate chips
– 2 teaspoons coconut oil, divided
– 1/4 cup coconut butter
– 2 teaspoons pure peppermint extract
– 2 tablespoons agave


DIRECTIONS
1. Line a cookie tin with 10 silicon or paper cups.
2. Melt 1/4 cup chocolate chips with 1 tsp coconut oil. I microwave it for 1 minute.
3. Distribute the melted chocolate evenly between the 10 cups. You don’t want the layer to be too thick. Put in freezer while you make the filling.
4. Mix the coconut butter with the peppermint and agave.
5. Evenly distribute the coconut mixture between the 10 cups. Tip: shape into a ball and then flatten in each cup, making sure not to go to very edge.
6. Put cups in freezer while you melt the remaining chocolate and coconut oil (1/3 cup chocolate chips + 1 tsp coconut oil).
7. Top the cups with the chocolate. Try to keep the layers thin so you have enough chocolate for all of the cups.
8. Store in freezer. When ready to serve or to store, remove patties from cups.

NOTE:
To make coconut butter, fill the entire container (approximately 8 cups) for your high-speed blender (e.g. Vitamix) with unsweetened coconut flakes. Blend, scrapping down the sides occasionally, until it is smooth. If you do not fill up the container with enough coconut, it won’t work well and you’ll be spending the entire time scrapping down the sides. 8 cups makes approximately 3/4 cup – 1 cup of coconut butter.

Published by

Running with Veggies

I'm a plant-based distance runner and mother of two young girls. I enjoy making healthy recipes and experimenting with food. I also love to garden, so you will see many seasonal recipes that use what is currently growing in my backyard. I have a HBSc. in Nutrition and a Doctorate in Education and this background provides me with the skills necessary to pursue my passion - educating others on healthy eating. I don't count calories, so you won't find any nutritional information in my recipes. However, I strive to make each recipe healthy enough to fuel you and your family through the day.

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