Now this was a happy accident! In an attempt to make my all time favourite peppermint patties, I created an accidental cross between Peppermint Patties and Bounty Bars (or Mounds Bars as they are known in the U.S.). And lo and behold… they were so tasty we kept them! This coconut peppermint patties recipe is dipped in chocolate for the perfect sweet treat! They’re:
Quick & Easy
5 Ingredients
No Bake
Pepperminty, Coconutty, Chocolatey
And So Delightfully Satisfying!
Why Make Coconut Peppermint Patties
When I set out to make my own peppermint patties… I realized that the creamy part of the patty is typically made with just icing sugar or a combination of icing sugar and sweetened condensed milk.
In an effort to create a sweet treat with a teensy bit more nutrition, I thought I would try making the cream out of shredded coconut. As it turns out… shredded coconut covered in chocolate is pretty much a Bounty chocolate bar for my fellow Canadians and a Mounds bar for my U.S. neighbours.
The added peppermint extract meant I had made a delightful cross between my intended peppermint patty and a coconut chocolate bar!
Making These Coconut Peppermint Patties
I love that these are pretty quick, easy, and require only a few ingredients. An added bonus is that these ingredients are always in our pantry. Take a look at our Pantry Tips Page to see how we keep our pantry stocked and ready for creations like this one!
Using a food processor will be the easiest way to get a smooth creamy centre for these coconut patties.
- Add 2 cups shredded coconut to your food processor and blend until a paste starts to form (about 2 minutes).
- Pour in ¼ cup maple syrup,
- 1 teaspoon peppermint extract,
- And blend the mixture until it starts to form a ball or can be squished between your fingers and hold together.
*If you don’t have access to a food processor you can try stirring the coconut with the other ingredients. You will likely need a bit more liquid to hold the coconut together. I would try more maple syrup, coconut oil, or even some water or plant milk.
Next…
- Use a cookie scoop or tablespoon to scoop the batter and form it into a patty in your hands.
- Lay it on a baking sheet with parchment paper and tidy the edges.
- Repeat with all the batter (I usually get 12 patties) and pop the baking sheet in the freezer.
- Freeze for at least 15 minutes or until the patties are firm.
And now for the melting!
- Melt your chocolate chips and coconut oil in a deep bowl in the microwave or on the stove-top.
- Dip your frozen patties in the chocolate one by one.
- Lay the chocolate dipped patties back on the baking sheet.
- And allow to set in the fridge for at least 1 hour or until hardened!
Storing Coconut Peppermint Patties
If your peppermint patties/bounty bar creations survive the first few hours… I like to store them in an air-tight container in the fridge!
You can absolutely store these in the freezer for longer storage. I find the only difference to be, that it is more likely condensation will form on the chocolate once the patties come out of the freezer.
Recipe Cost
This coconut peppermint patties recipe costs us approximately:
CAD $5.92 for 12 hefty patties.
Although buying similar chocolates is certainly the timelier option… I love knowing that these treats have a teensy bit more nutrition. They are also much more filling and satisfying because they are quite a bit larger than store-bought peppermint patties.
So what do you think about my accidental creation? Will you give it a try? Let me know in the comments below if you think this coconut peppermint patties recipe is a match made in heaven!
If you’re a lover of peppermint like I am then make sure to whisk up our Festive Peppermint Hot Chocolate in the colder months and blend our Mint Chip “Ice Cream” Made Easy in the warmer months! I have a feeling you might also like our Chocolate Covered Peanut Butter Filled Dates!
Print
Easy Coconut Peppermint Patties – Less Sugar
- Total Time: 30 minutes (plus 1 hour, 15 minutes setting time)
- Yield: 12 patties 1x
- Diet: Vegan
Description
A coconut peppermint patties recipe became an accidental marriage with Bounty (Mounds) Bars! So tasty we kept it! 5 Ingredients. No Bake!
Ingredients
- 2 cups finely shredded coconut (I use unsweetened)
- ¼ cup maple syrup
- ½ tsp pure peppermint extract (if using an artificial extract try 1 tsp)
- 1 ½ cup chocolate chips, dairy-free
- 2 tsp coconut oil
*All the ingredients for this recipe are from our pantry and freezer tips!
Instructions
- Add finely shredded coconut to a food processor and process for about 2 minutes until the coconut breaks down and starts forming a paste. Stop to scrape down your machine and give it a break if needed. *See notes if you don’t have a food processor.
- Add the maple syrup and peppermint extract. Continue to blend the mixture until it starts to form a ball or will hold together if you squeeze it between your fingers. Mine will be quite oily with the oil that releases from the coconut but as long as it forms well into a patty this is fine. If for some reason there seems to be too much liquid you can add a bit of almond flour or more coconut. If too dry, you can try adding more maple syrup or just a bit of water or plant milk if you don’t want to add extra sweetness.
- Use a cookie scoop or a tablespoon to scoop some dough and form it into a circular patty with your hands. Tidy the edges and lay the patties on a baking sheet lined with parchment paper or a silicone mat. Alternatively, mold the coconut mixture into mini chocolate bar shapes.
- Put the baking sheet with the patties in the freezer for at least 15 minutes to harden.
- When you’re ready to dip your patties; add the chocolate chips and oil to a deep bowl and melt in the microwave. Heat for 30 seconds, stir, and then continue to melt for only 10 second increments, stirring in between to prevent the chocolate from overheating. Use the heat of the chocolate to melt the last few solid pieces by stirring the chocolate around and distributing the heat. Alternatively, melt the chocolate on the stovetop using a double boiler method.
- Remove your patties from the freezer. Dip one at a time in the chocolate. Flip to coat both sides. Then lift the patty out of the chocolate using a fork. Allow the excess to drip off (you can tap the patty repeatedly on the surface of the chocolate in the bowl. The chocolate in the bowl will help pull the excess off the patty on your fork. Once less chocolate is pulling away from your coated patty, lay it on the baking sheet to set. You may need to use a knife to help slide the patty off the fork (the longer you take to dip the patty the more the chocolate will start to harden and it will be more difficult to remove the patty from the fork).
- Dip all the patties and allow them to fully set in the fridge for at least 1 hour or until hardened.
- Store in an airtight container in the fridge for up to a week (possibly more… they just don’t last that long for me!). Alternatively, store in the freezer. If you decide to freeze them, droplets of condensation will form on the chocolate once the patties are removed from the freezer. Enjoy!
Notes
Approximate Cost: $5.92 (roughly $0.50 each).
If you don’t have a food processor you can try just mixing the shredded coconut, maple syrup, and peppermint extract in a bowl. You will likely need a bit more liquid. More maple syrup, coconut oil, or even plant milk or water could work. You will end up with a chunkier patty but as long as it sticks together you should be able to dunk them in the chocolate when frozen… worst case scenario… you make tasty peppermint coconut/chocolate clusters! Let me know in the comments if you give this a try and how you find it!
- Prep Time: 30 minutes
- Category: Dessert
- Method: No Bake
- Cuisine: Canadian, American
Nancy
My husband and I liked this recipe but I didn’t have Maple syrup so I used pancake syrup instead which no doubt changed the taste a bit.But having said that these are really tasty!!! Thanks for posting, will be making again.
Kathryn Alexandre
Oh thank you so much for trying them! Typically powdered sugar is used for peppermint patties so you could always add some sweetness with a few tablespoons of powdered (icing or confectioner’s) sugar! The coconut should release enough oil to form the patties but if it is too dry to form, a teaspoon or two of coconut oil should do the trick. I know maple syrup can be a little harder to find depending on where you are located!
Nancy
I’ve used coconut oil and Caro syrup, both work well. Great idea about the powered sugar!! I make these at least twice a month, my husband can’t keep his hands off off them which is a wonderful thing, he’s very Leary about store bought Mound bars, which we both love. Your recipe has added joy and fun with your so called accident!! Keep experimenting so all of us out here can benefit!😀
Kathryn Alexandre
Oh wonderful! haha I will hopefully have more accidental recipes! Sometimes they aren’t this tasty but it’s great when it works! I’m so glad you’ve been able to experiment with them and enjoy having them in your regular rotation. Thank you for letting me know!