Recipe: Raw Chocolate Peppermint Patties

By Erin Schumacher

Are you ready for a much better (and healthier) version than your favorite chocolate peppermint patty?

When I was a kid, my mom would usually get me get some type of chocolate treat while waiting in the check-out line of the grocery store. After all, I did have to behave while she bought all the boring items like vegetables and fruits.The chocolate peppermint patties were always one of my favorites! But looking back on it, they always made the back of my throat itch and made me want to cough. Most likely, my body was rejecting all the CRAP and unnatural items that were in them.

Traditional sweets are loaded with unhealthy sugars and preservatives. Furthermore, the chocolate is also heated….removing all the initial benefits of cacao! So lets stick with the ‘no-bake’ version and make RAW peppermint patties!

I made these this weekend at a Raw & Juicy Weekend Retreat and they were loved by all! And the best part – they are really easy to make so you can easily make them at home, too!
This recipe makes 12 Peppermint Patties.
Mint Filling Ingredients:
1.5 cups coconut butter (I love the Artisana brand)
6 tablespoons coconut sugar (but I imagine you could use your sweetener of choice)
1 tsp spirulina (to give it the green color, but you could use food coloring)
1 drop peppermint essential oil (I always use doTERRA)
1 tsp coconut oil
Optional: Handful of fresh mint

Place all ingredients in the food processor. Blend until all ingredients are well mixed. And then blend some more to put some more oxygen into the mix and get it light and fluffy.

Chocolate Ingredients:
1 cup coconut oil
1/2 cup raw cacao
1/4 cup maple syrup (or sweetener of choice)

Process together in food processor or blender.
The Process:
One: Place paper cupcake liners in a cupcake tray that fits 12.
Two: Place about 1/2 tablespoon of the chocolate mixture in each of the muffin cups.
Three: Place in freezer for 10 minutes to harden.
Four: Remove from freezer and place 1 to 2 tablespoons of the mint filling in each cup.
Five: Top with another 1/2 to 1 tablespoon of the chocolate mixture.
Six: Return to freezer for an hour to set.
Seven: Remove from freezer.
Eight: Unwrap the paper from the filling and allow to soften for 5 to 10 minutes.
Nine: Eat and enjoy!!

These won’t stay solid if left at room temperature for too long – so make sure and get them while they are cold!

Article originally posted at ErinSchumacher

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