Five Ingredient Peppermint Patties - cool and minty and coated in rich dark chocolate, a refreshing vegan twist on the classic candy favorite!
Five Ingredient Peppermint Patties
Are you guys tired of hearing me talk about the weather?
Because in Portland today, we had another near perfect spring day. I say near perfect because ... seasonal allergies. Yeah.
But the sun was out this weekend, perfectly warm and we went for a couple great walks. Getting up and out early to grab breakfast and coffee at six am on a Sunday means your day is super long and awesome.
After errands have been done, groceries put away, dog walked and second breakfast done and it is still only nine am?
Plenty of time to make double batches of Classic Vegan Pickle Potato Salad. and second batches of these Five Ingredient Peppermint Patties, because the first batch disappeared way too fast.
This cool minty recipe is from the brand new book, Minimalist Baker's Everyday Cooking -101 Entirely Plant-Based, Mostly Gluten-Free, Easy and Delicious Recipes. I have had my copy of fellow Portlander Dana Shultz's stunning book for a few weeks now, and have already made several recipes.
Plant Based Recipes
Known for her Minimalist approach to recipes and cooking, Dana's book contains 101 plant based recipes that fall into at least one of three categories, if not more - each recipe requires 10 or fewer ingredients, takes less than 30 minutes to prepare, or can be made in a single bowl. These really are recipes for every day - entrées, side dishes, appetizers, breakfast and desserts.
From Cashew Soba Noodle Salad and Peanut Butter Pad Thai to Sweet Potato Sage Ravioli and Thai Peanut Burgers, my pasta and burger and cashew - peanut cravings are covered. There is a simple Blender Sweet Potato Pie that is divine, and The Trashy Vegan Sandwich has my name all. over. it.
I cannot wait to try the Spinach + Artichoke Dip, the Ginger Colada Green Smoothie, and the Deep Dish Pizza with Tofu Ricotta. All on my short list.
Today I am overjoyed to share the Five Ingredient Peppermint Patties with you - super simple, and insanely tasty. This recipe falls under the 30 Minutes or Less and the 10 Ingredients or Less categories, is gluten and soy free in addition to being plant based / vegan.
Did I mention insanely tasty?
Five Ingredient Peppermint Patties
YIELD: 14 patties
dairy, egg, soy and gluten free, vegan
INGREDIENTS:
3 cups (240g) shredded unsweetened coconut
2 tablespoons (30ml) maple syrup
½ to ¾ teaspoon peppermint extract (food grade peppermint oil)
2 teaspoons coconut oil, divided
1 cup (120g) vegan dark chocolate, chopped
INSTRUCTIONS:
Add shredded coconut to the bowl of a food processor or high speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between your fingers. Continue scraping down sides as it is blending.
Add maple syrup, peppermint extract, and one teaspoon coconut oil. Mix again until incorporated. Again, look for a dough like consistency. Scrape down sides as needed. Scoop the mixture and pack firmly using a tablespoon. Roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
Place patties on a parchment lined baking sheet or plate, and continue until all coconut mixture is used - the recipe should make about fourteen patties. Place in the freezer for ten minutes.
Melt the chocolate and the remaining one teaspoon coconut oil over a double boiler or in a microwave for thirty second increments until melted.
Individually place a chilled patty on the prongs of a fork to dip into the chocolate. Tap off any excess and set back on parchment. Continue until all of the patties are coated.
Place in refrigerator or freezer to set for eight to ten minutes or until chocolate is firm.
Peel the patties away from parchment and transfer to a serving platter. Serve at room temperature or chilled. The patties will keep covered at room temperature for three or four days, or in the freezer for up to one month. Best when fresh.
...it is May!
Summer is coming, and these cool refreshing candies will be made a lot!
Five Ingredient Peppermint Patties recipe reprinted from Minimalist Baker's Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
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about Kristina:
Kristina is spabettie! She founded spabettie in 2010 to share vegan recipes. As the sole recipe developer and photographer, Kristina turned her culinary training into the best way to spend her days - sharing just how flavorful and vibrant vegan food is! She loves dachshunds, Portland, Hawaii, drummers - well, one drummer - and travel.
printable Five Ingredient Peppermint Patties recipe:
Five Ingredient Peppermint Patties
Five Ingredient Peppermint Patties - cool and minty and coated in rich dark chocolate, a refreshing vegan twist on the classic candy favorite!
Ingredients
- 3 cups (240g) shredded unsweetened coconut
- 2 tablespoons (30ml) maple syrup
- ½ to ¾ teaspoon peppermint extract (food grade peppermint oil)
- 2 teaspoons coconut oil, divided
- 1 cup (120g) vegan dark chocolate, chopped
Instructions
- Add shredded coconut to the bowl of a food processor or high speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between your fingers. Continue scraping down sides as it is blending.
- Add maple syrup, peppermint extract, and one teaspoon coconut oil. Mix again until incorporated. Again, look for a dough like consistency. Scrape down sides as needed. Scoop the mixture and pack firmly using a tablespoon. Roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
- Place patties on a parchment lined baking sheet or plate, and continue until all coconut mixture is used - the recipe should make about fourteen patties. Place in the freezer for ten minutes.
- Melt the chocolate and the remaining one teaspoon coconut oil over a double boiler or in a microwave for thirty second increments until melted.
- Individually place a chilled patty on the prongs of a fork to dip into the chocolate. Tap off any excess and set back on parchment. Continue until all of the patties are coated.
- Place in refrigerator or freezer to set for eight to ten minutes or until chocolate is firm.
- Peel the patties away from parchment and transfer to a serving platter. Serve at room temperature or chilled. The patties will keep covered at room temperature for three or four days, or in the freezer for up to one month. Best when fresh.
Nutrition Information:
Yield:
14Serving Size:
1 pattyAmount Per Serving: Calories: 157
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Arja says
Love the sound of these although I can't stomach shredded coconut is it possible to substitute it for almond meal or something?
Kristina Sloggett says
hi Arja - I have not tried almond meal with this recipe, but I'd love to know if you try! you would definitely use considerably less than the three cups coconut, as it reduces when blended to paste. probably closer to 1.5 cups almond meal, and possibly additional liquid / syrup - just not sure on the consistency.
Delightful vegans says
Just made these today! We got the Everyday Cookbook a few days ago and I'm obsessed!!