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)
- 1/4 cup maple syrup
- 1/2 tsp pure peppermint extract (if using an artificial extract try 1 tsp)
- 1 1/2 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