Here I am again with another classic candy remake! I can’t believe it’s taken me this long to make my own version, but I’m so glad I finally have a recipe to share for Peppermint Patties.
True to the RGE style, this homemade sweet treat is a spin off of the classic York Peppermint Patties, but made with minimal and wholesome, better-for-you ingredients. Such an easy, no-bake, decadently delicious indulgence that’ll have you never wanting to buy the store-bought version again.
PEPPERMINT PATTIE PERFECTION
So my love for the chocolate-peanut butter combo has been well established. Case in point: my 5-Ingredient Copycat Reese’s, Peanut Butter Blossoms, and all of the other chocolate-peanut butter recipes on my site.
But I’d be lying if I said I didn’t also love the chocolate-mint combo.
There’s just something so deliciously refreshing about a soft, cool peppermint filling surrounded by a smooth, chocolate coating. Makes for the best after-dinner treat or anytime sweet snack (which is a total necessity sometimes!). Peppermint Pattie perfection.
These homemade Peppermint Patties are no-bake (ideal for summer), easy to make, store well in the freezer, and will leave any peppermint lover drooling.
Although these minty sweet cuties are much better for you, they taste so similar to the real deal – prepare to be amazed!
A SIMPLY NUTRITIOUS SWEET TREAT
I’m telling you, if you’re a fan of York Peppermint Patties, or just that chocolate-mint combo, then you have to make my version. Not only is this “copycat” candy homemade with simple, wholesome ingredients, it’s gluten-free and dairy-free, and the flavor is insane.
You might not believe me when I say the minty fresh, firm but soft filling is packed with so much nutritious flavor.
But between the MCT’s (which are known to provide a quick energy source your body can absorb and use faster than other saturated fats) in the shredded coconut + coconut oil and the nutrient-dense almond milk + flour, you can already see how these Peppermint Patties are way better for you.
Plus, the shredded coconut, which gets more finely shredded in a blender, adds a little substance and texture.
To make this yummy filling even more nutrient-rich, you’ll mix in some collagen protein powder, naturally sweeten it with organic honey, and add your peppermint extract. We all know that peppermint is helpful for digestion and easing bloating, but did you know honey is loaded with antibacterial + antioxidant properties that can help boost the immune system?
It’s almost too good to be true, especially when you cover each pattie in that decadently delicious chocolate coating with a sprinkle of sea salt on top. Doesn’t get any better than a simply nutritious sweet treat!
AN INCREDIBLY IRRESISTIBLE TREAT
Made with the tastiest, healthful ingredients and only requiring setting time in the freezer, these DF, GF, no-bake Peppermint Patties are a treat that feels and tastes good to indulge in.
They’ll be sure to satisfy your sweet tooth craving, but I will warn you that you may need extra willpower to stop yourself from finishing the batch in one sitting. They’re an incredibly irresistible treat if you ask me! Let me know what you think below.
INGREDIENTS YOU’LL NEED:
For the Filling:
- Refined coconut oil
- Organic honey
- Shredded unsweetened coconut
- Almond flour
- Unsweetened almond milk or coconut milk
- Collagen peptide powder
- Peppermint extract
To Assemble:
- Semi-sweet dairy free chocolate chips (I like Hu Chocolate or Enjoy Life)
- Refined coconut oil
- Flaky salt
HOW TO MAKE MY PEPPERMINT PATTIES
For the Filling:
In a medium microwave safe bowl, add the coconut oil and honey. Microwave for 30 seconds. Stir the coconut oil and honey together until the mixture is totally smooth.
In a high-speed blender or food processor, add the coconut and pulse for about 30 seconds until it is fine shreds. Add to the bowl with the coconut oil and honey along with the almond flour. Stir to combine until the mixture becomes a crumbly dough.
In a separate small bowl, whisk together the almond milk and collagen peptides until smooth. Pour the mixture into the dough and add in the peppermint extract. Stir well to combine until the filling resembles a sticky dough.
Line a baking sheet with parchment paper. Portion the filling off into 1” teaspoon sized dollops directly onto the baking sheet. You should have 16 portions.
Wet your hands and shake off the excess water so they are just barely damp. Roll each portion of the dough into a small ball and press into a thin disk with your fingers. They should be about 1 ½” in diameter and flat. Transfer to the freezer and allow to set for at least 1 hour.
To Assemble and Store:
In a medium microwave safe bowl, add the chocolate and the coconut oil. Microwave in 30 second increments, stirring in between intervals, until the chocolate is smooth and glossy.
Remove the sheet with the patties out of the freezer. Using two forks, dip each patty into the chocolate, ensuring it’s totally coated, and allowing the excess chocolate to drip off before placing back onto the parchment paper. Repeat with the remaining patties.
Garnish with flaky salt and return to the freezer. Allow to set for at least 1 hour before eating.
Store in the freezer. Enjoy!
RECIPE SUBSTITUTIONS & QUESTIONS
I know I’m biased, but I think these Peppermint Patties are perfectly delish as-is, and I haven’t tried any substitutions yet, but here are a couple options.
If there are no dairy issues, instead of the unsweetened almond or coconut milk, you could try regular milk, or even another unsweetened, non-dairy type of milk. Also, instead of the coconut oil, you could try shortening or another mild flavored, creamy, solid oil.
Instead of honey, you could try maple syrup. If you opt for a different flour, and/or exclude the collagen peptide powder, just be sure to look it up as using other flours may require you to use more oil to prevent the filling from tasting to dry. And if you don’t use the collagen powder, you may need more flour to maintain the right texture.
Use whichever chocolate (dark, semi-sweet, or even milk or white chocolate) you prefer, and feel free to omit the flaky salt topping.
Although it’s not the holidays right now, I could totally see this being fun to make and gift or bring to parties or cookie exchanges if you top with some crushed peppermint/candy canes or holiday-themed sprinkles during the season!
CAN I USE PEPPERMINT ESSENTIAL OIL INSTEAD OF PEPPERMINT EXTRACT?
Yes, you can! Since essential oils are stronger than extracts, you’ll need to decrease the amount you use. I recommend starting small (maybe with a little less than 1/4 teaspoon) and adding more if needed.
DO YOU NEED TO ADD OIL WHEN MELTING CHOCOLATE?
It’s not a total necessity, but I prefer to and typically recommend adding coconut oil to chocolate whether melting over the stove or microwaving. The coconut oil gives the chocolate a nice, glossy shine and helps it to melt more smoothly, which makes it a perfect consistency for dipping, drizzling & coating.
SHOP THIS RECIPE:
IF YOU LOVE THESE PEPPERMINT PATTIES, TRY SOME OF MY OTHER MINTY CHOCOLATE RECIPES AND SWEET TREAT REMAKES:
Copycat Reese’s Peanut Butter Cups
Peppermint Hot Cocoa With Homemade Coconut Whipped Cream
Peppermint Patties
Equipment
- high-speed blender or food processor
- mixing bowls (microwave safe)
- baking sheet
Ingredients
For the Filling:
- 1/4 cup refined coconut oil
- 1/4 cup organic honey
- 1/2 cup shredded unsweetened coconut
- 3/4 cup almond flour
- 2 tablespoons unsweetened almond milk or coconut milk
- 1 scoop collagen peptide powder
- 1 teaspoon peppermint extract
To Assemble:
- 3/4 cup semi-sweet dairy free chocolate chips, I like Hu Chocolate or Enjoy Life
- 1 tablespoon refined coconut oil
- Flaky salt
Instructions
For the Filling:
- In a medium microwave safe bowl, add the coconut oil and honey. Microwave for 30 seconds. Stir the coconut oil and honey together until the mixture is totally smooth.
- In a high-speed blender or food processor, add the coconut and pulse for about 30 seconds until it is fine shreds. Add to the bowl with the coconut oil and honey along with the almond flour. Stir to combine until the mixture becomes a crumbly dough.
- In a separate small bowl, whisk together the almond milk and collagen peptides until smooth. Pour the mixture into the dough and add in the peppermint extract. Stir well to combine until the filling resembles a sticky dough.
- Line a baking sheet with parchment paper. Portion the filling off into 1” teaspoon sized dollops directly onto the baking sheet. You should have 16 portions.
- Wet your hands and shake off the excess water so they are just barely damp. Roll each portion of the dough into a small ball and press into a thin disk with your fingers. They should be about 1 ½” in diameter and flat. Transfer to the freezer and allow to set for at least 1 hour.
To Assemble and Store:
- In a medium microwave safe bowl, add the chocolate and the coconut oil. Microwave in 30 second increments, stirring in between intervals, until the chocolate is smooth and glossy.
- Remove the sheet with the patties out of the freezer. Using two forks, dip each patty into the chocolate, ensuring it’s totally coated, and allowing the excess chocolate to drip off before placing back onto the parchment paper. Repeat with the remaining patties.
- Garnish with flaky salt and return to the freezer. Allow to set for at least 1 hour before eating.
- Store in the freezer. Enjoy!
