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vegan peppermint patties

Prep Time 20 minutes
Total Time 50 minutes
Servings 32 patties


peppermint filling

  • 1/2 cup coconut butter (or 2 cups of unsweetened shredded coconut if making from scratch)
  • 1/2 cup coconut cream (from a can of full-fat coconut milk)
  • 1 tsp peppermint extract
  • 3 tbsp maple syrup

chocolate coating

  • 1 cup dark chocolate chips
  • 3-4 tbsp coconut oil
  • 1-2 tbsps maple syrup
  • sea salt to sprinkle on top


  • If making coconut butter by scratch, measure out 2 cups of shredded coconut. Add it to a food processor and blend for roughly 6-8 minutes (will depend on the food processor). You will have to scrape down the edges throughout, but the end goal is to have creamy and smooth coconut butter.
  • Add your coconut butter, coconut cream, peppermint extract, and maple syrup to the food processor. Blend until smooth.
  • Let the batter sit on the counter for 20 minutes, or put in the fridge for 10 minutes to harden a little bit. This step isn't' necessary but the coconut mixture will be way easier to deal with (less sticky) if it hardens a little bit. Scoop out 1 teaspoon of coconut mixture and place it on a baking sheet lined with parchment paper. Measure out all the coconut mixture with a teaspoon. Once done, take a metal spoon, wet it with water, and flatten down and reshape each pattie to your desired liking. Pop the baking sheet in the freezer for 10 minutes.
  • While the baking sheet is in the freezer, start making the chocolate mixture. Heat a small pan over low heat and add in the coconut oil. Once melted, add in the chocolate chips, and the maple syrup. Continue to stir regularly so the chocolate does not burn. The mixture should be silky smooth, and a little bit runny.  If this is not the case, add in another teaspoon of coconut oil to help it soften/be more on the runny side. NOTE: if using milk chocolate, I would leave out the maple syrup as milk chocolate is already quite sweet). 
  • Take the coconut patties out of the freezer,  dip one coconut patty in the chocolate mixture at a time. Use a fork to toss the coconut patty around and make sure it is fully covered by chocolate. Take it out of the saucepan using the fork and tap any excess chocolate on the side of the pan.
  • Place back on the parchment paper, and continue to dip the patties into the chocolate. About halfway through the coating process, toss a bit of sea salt on top of the chocolate covered patties. Then continue to coat the rest of the coconut patties and sprinkle those ones with sea salt. Place in the freezer for 10 minutes.
  • Store the peppermint patties in a sealed container in the freezer.