Paleo Peppermint Patties

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Paleo Peppermint Patties made with Golden Barrel Coconut Oil

These Paleo Peppermint Patties are easy to make and are the perfect healthy treat. Gluten free, dairy free, and so delicious!

 

Paleo Peppermint Patties made in a mini muffin tin

Christmas is this week and I wanted to make something festive. I also wanted to keep it easy and healthy and these peppermint patties are perfect! They are made in just minutes, naturally sweetened, and so delicious you won’t be able to quit snacking on them.

Inside of a Paleo Peppermint Patty - Golden Barrel

These are made in mini muffins tins, but could also be made in a square pan and cut into pieces. The muffin tin is just so easy and makes the perfect size portion. The only bad thing about them is that they have to be kept in the fridge or freezer because coconut oil has a low melting point at just 76°F. That means you can’t give them as gifts- bummer! They are so good cold though and would be a great treat to serve to guests staying at your house or just for your family to enjoy.

Dairy Free Paleo Peppermint Patties

Coconut butter is used in the white layer. If you’re not familiar with that, it is not coconut oil, it has more of a peanut butter consistency and can be found right next to the nut butters at the store. I also make my own by putting unsweetened coconut flakes in the blender and processing it until it’s smooth- it doesn’t take long at all and is much cheaper than buying it. To flavor it like peppermint, I use peppermint oil and only a little is needed because it is very strong. Don’t be tempted to add more or it can end up tasting like toothpaste!

Paleo Peppermint Patty Recipe - Golden Barrel

These Paleo Peppermint Patties are just the right balance of chocolate and mint – neither one overpowering the other. And even though coconut is used in two ways, they do not have a coconut flavor. These of course won’t be exactly the same as the store bought ones, but these ones have no weird ingredients and I think you’ll like them better.  A classic treat made with real ingredients.

Stack Paleo Peppermint Patties - Golden Barrel

Paleo Peppermint Patties made with Golden Barrel Coconut Oil
Paleo Peppermint Patties
Print Recipe
Servings
12 mini cups
Servings
12 mini cups
Paleo Peppermint Patties made with Golden Barrel Coconut Oil
Paleo Peppermint Patties
Print Recipe
Servings
12 mini cups
Servings
12 mini cups
Ingredients
White Bottom
Chocolate Top
Servings: mini cups
Instructions
  1. Line a mini muffin tin with 12 liners and set aside.
  2. In a medium bowl, combine coconut butter, coconut oil, honey, and peppermint oil. Stir until smooth and divide evenly between muffin liners and place in the freezer for an hour to harden.
  3. Make the chocolate layer by combining the cacao powder, coconut oil, and honey in a pan over medium heat until smooth. You just want to warm it through and makes sure there are no lumps, don’t boil it or heat it too long. Turn off the heat and add the peppermint oil.
  4. Take the muffin tin out of the freezer and spoon the chocolate mixture on top.
  5. Place back in the freezer for 30 minutes or until completely hard. Store in a bag or glass dish in the fridge or freezer.
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Jessica DeMay

Jessica is a self taught cook/baker from Michigan who enjoys local farmers markets, baking competitions, and kayaking with her husband. She specializes in Paleo and other desirable recipes that can be seen over on her own food blog.

35 Responses

  1. Can I use peppermint essential oil or is there a food-grade peppermint oil? Thanks:)

    • Jessica DeMay

      Hi Lisa! I have used peppermint essential oil, but it’s very important to make sure it’s a high quality one like doTerra, not the ones you buy at the health food store- those are not made for ingesting. They also sell peppermint oil in the baking aisle and I’ve used that as well. Either will work great. I hope you try them! 🙂

  2. Do you think normal butter is a comparable replacement for coconut butter?

    • Jessica DeMay

      Hi Heather- unfortunately I don’t think normal butter would work for this. Coconut butter is more comparable to peanut butter, consistency wise. I’m sorry- coconut butter isn’t easily replaceable. I hope you’re able to find or make it so you can try these.

  3. Could I use peppermint extract? If so, how much? Thnx!

  4. Since beginning a medically induced gluten free, dairy free diet, it has been very frustrating satisfying my massive sweet tooth. A co-worker made these for me and they are perfect!!! So yummy and they make me feel like I’m cheating, but without the effects on my health. Thank you so much!

    • Jessica DeMay

      You’re welcome, Lorie! I’m so glad you like them and that is so sweet of your co-worker to make them for you. Thanks for the great feedback 🙂

  5. Do you know how many calories are in one patty?

    • Jessica DeMay

      Hi Kelly- I’m sorry, I don’t know the calories. I don’t count calories so I never calculate it. There are many places online that you can find out by plugging the ingredients in. I hope you try them!

  6. Oh man. I could see myself eating 10 of these. They would be insanely dangerous in my house! LOL!

  7. Do these taste like coconut with so many of the ingredients being derived from coconut? Thanks!

  8. How many carbs are in one patty? I do Keto & stay under 20 carbs a day. I’m wondering if the honey would take too many carbs. Would it be possible to replace the honey with Stevia powder or liquid? if so would would the measurement be?
    Thanks

  9. Jessica DeMay

    Hi Helen- I’m not totally sure how many carbs there are per patty. You can plug the ingredients into a nutritional calculator to find out exactly. I’m thinking the honey might make it too many carbs. I’m not real familiar with stevia so I don’t know how much it would need. I have used Swerve before which is a zero calorie sweetener and that would probably work and make them low carb. A little extra moisture might be needed for that. I hope that helps- let me know if you try them and what you use.

  10. Wow this looks so cool, and it is good because I am lactose intolerant!

  11. Sandra Vaughan Baker

    Hi, I cannot wait to try this recipe.
    A couple of questions, however. When making the coconut butter, what is the ratio of peppermint oil to coconut? Also, what other flavors of coconut butter have you made? One more, please. I am having trouble finding edible oils. Could you please share your source?
    Thank you and God bless!
    Happy baking.
    ~S~

    • Jessica DeMay

      Hi Sandra- when I make the coconut butter, I make it plain. I then use it in this recipe so no peppermint is added until this recipe. I haven’t tried any other flavors of coconut butter. I use doTerra peppermint oil, it’s considered safe to ingest. I wouldn’t recommend the ones at the health food stores as they don’t have standards for purity. Of course peppermint extract in the baking aisle works as well. I hope you enjoy these!

  12. These look awesome. I was wondering if maple syrup could replace the honey?
    Thanks

  13. I was wondering if you’ve used carob powder instead of cocoa. I’m just starting the AIP and have made plenty of these kinds of cups with the cocoa powder. New at these substitutions though.

  14. Is the honey only to sweeten it? I was wondering if Stevia would work as a replacement? Do you know how much coconut flakes it takes to make a 1/2 cup of butter?

    • Jessica DeMay

      Hi Joni- yes, the honey is for sweetness. It make work with stevia, I don’t know how much though, I don’t ever use it. I’s say it takes around 1 cup of coconut. You could always use a little more just to make sure. I hope you enjoy these!

  15. Marion Hataway

    what part of the store would I find coconut butter in?

  16. Rebecca Treloar

    Hi.
    I’ve made the recipe twice now. Once with ‘ Queen natural peppermint flavouring extract’ also with ‘ Simply Organic peppermint flavour’ and both times it looks nice and smooth untill I add the mint and then it seperates 🙁 in the bottom layer

    it still rates pretty good,bit chewier in parts. Just wondering what brand you use. I wasn’t able to get esstantail oil food grade locally and it was $$ else where. Thanks

    • Jessica DeMay

      Hi Rebecca- I’m so sorry that happened both times. I’ve used mint extract from the baking aisle, I think it was McCormick, and I’ve used doTerra peppermint oil. My only thought would be try to use a whisk and really stir it good. It shouldn’t be chewy. I hope that helps and let me know if you have any other questions.

  17. Hi there! I plan to use YL peppermint essential oil for this. The quantities seem like an awful lot, as most recipes call for a number of drops rather than teaspoon measurements. Are these measures for store bought/baking aisle oil? Is it less strong than essential oil? Thanks for your help.

    • Or perhaps these measures are better for extract and not oil?

      • Jessica DeMay

        Hi Tricia- I’ve used extract like from the baking aisle and doTerra oil both. When using a pure oil I use less (1/4 teaspoon) and it definitely has a different flavor than the extract. If you’re used to using oils then you will likely enjoy it, though. I hope that helps!

  18. Marisol Lefebvre

    How mamy carbohydrates are there in each little peppermint patty? Thanks! ?

    • Jessica DeMay

      Hi Marisol- I don’t know how many carbs are in each one, but there are many nutritional calculators online if you want to figure that out. My Fitness Pal is a popular one. Hope you try them!

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