Belly-Fat-Busting Peppermint Patties
I had a lot of fun making these peppermint patties! They are low-glycemic, raw, and quick and easy to make, as well as bursting with flavor and blood-sugar-balancing nutrients.
This is how I made them. Feel free to substitute for the ingredients you have on hand, and comment with your version below.
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Ingredients:
- 1 cup Artisana coconut butter
- 2 tablespoons coconut oil, melted
- 10 drops peppermint essential oil
- 10 drops stevia or 1/8 tsp green powdered stevia (or to taste. My husband wanted them to be a little sweeter. I liked them as is)
- 1 cup cacao paste melted in the dehydrator (you can substitute cacao powder with cacao or coconut butter)
- 1/8 cup coconut oil, melted
- 10 drops chocolate or other flavored stevia, or erythritol, inulin, or other low-glycemic sweetener
Directions:
- In a medium-sized bowl, mix the coconut butter, coconut oil, peppermint oil, and stevia. Adjust to your desired sweetness, as well as the strength of the peppermint flavor.
- Put in a silicon mold of your desired shape and allow to harden in the freezer (about 15 minutes). If you don’t have molds, pour into a parchment-lined baking dish and cut to desired shapes when partially hardened (they will tend to be irregular in shape)
- Combine the melted cacao, coconut oil, and sweetener in a medium-sized bowl. Once the coconut mixture you put in the freezer is hardened, remove from the freezer and dip into the chocolate mixture.
- Place on a parchment-lined baking sheet, and place back into the freezer until hardened. Store in a glass container in the refrigerator.
These are sure to delight your family, as well as satisfy your sweet tooth!
Next time I make them I will experiment with adding therapeutic herbs to them. I bet they would be great with cordyceps.
I would appreciate your comments! Thank you!
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Chocolate + peppermint = my sister Debra’s favorite combo. So a raw, vegan, Paleo-friendly version of the classic peppermint patty is definitely gonna go in our recipe file!!
We may even try them sweetener-free — coconut butter often adds enough sweetness for our taste buds, and I’ve recently developed a taste for 100% cacao chocolate. (Though I expect we might add a little bit of stevia to the shell; I’m sure we won’t need it for the filling.)
Can’t wait to try these!!
Thanks, Dr. Ritamarie, for making our favorite treats healthy!
Dr. Ritamarie, thank you! Love peppermint and dark chocolate. I will certainly try them next week. I have purchased the Stevia you recommended, but it’s vanilla flavored, would it alter taste too much?
If you would add cordecyps, which I have( in Elixir recipe ingredients) how much and how much would you add?
Thank you,
Jenny
Hi, Jenny,
We’re happy that you will be able to try this recipe and enjoy the wonderful combination of peppermint and dark chocolate. It is a favorite around here.
The vanilla flavored stevia shouldn’t affect the taste. It may, in fact, give it another depth to the taste.
With the cordyceps, that is something you can play around with. You can start with 1/2 teaspoon and see how it tastes, as well as seeing how you feel after eating them.
Congratulations to you for being proactive and adventurous in trying new things in your recipes. I think your body will be happy with you for doing this.
Sincerely,
Lynn
Hi Folks,
I just made these as per recipe except I added 1 tsp each of Astragalus, Ashwagandha, Maca and Cordyceps powder to the chocolate coating. I also used about double the amount of stevia drops in both parts plus 1 tsp of Lakanto (granulated calorie-free sweetener)to the coating. And this was still not very sweet. Just right though, and delicious!
I love making healthy superfood chocolates and other sweets so I always have all the ingredients around, and have tried many of Dr. RitaMarie’s recipes.
Thank you!
This looks fabulous. Thank you so much for sharing!