Bite-size Pepperminty Patties


What if I told you I had the recipe to your new favorite dessert- would you promise me you’d go make it? Organic, only six ingredients, bite-sized, salty AND sweet, and -if you’re feeling super guilty- you could totally pretend it’s a breath mint. You can make a ton of these in under an hour, store them in your freezer, and they pass as a crowd-pleaser at a dinner party if you need a last-minute dessert (oh, and they’re toddler approved too!)


Go make these. You won’t regret it.

Bite-size Pepperminty Patties


  • 1/2 cup organic coconut oil
  • 1/2 tsp vanilla extract or 1/2 vanilla bean
  • 2 tsp raw (local!) honey
  • 1 to 1.5 tsp peppermint extract, depending on your tastebuds
  • 1/4 tsp salt for recipe
  • 3/4 cup really good quality dark chocolate
  • Mini cupcake liners (or- go big and use regular sized ones!)
  • Maldon or kosher salt for top

Assemble your ingredients!


Note: this is WAY more than 3/4 cups chocolate…we made a double batch, and you should too!

Melt chocolate on a double boiler on the stovetop on medium heat, stirring constantly until velvet smooth. Resist urge to lick the spoon (yet.)


There are two ways to get the chocolate into the cupcake liners- be fancy and use an icing bag or ziplock bag with a corner snipped off, or just spoon it in. An icing bag will get you smoother results, but I’ve used a spoon in the past and it’s worked just fine.


Fill cupcake liners roughly 1/3 full of melted chocolate, or roughly half of your melted chocolate. Shake the pan a little to help them smooth out. Pop ’em in the freezer! (Should freeze in under 5 minutes.)


Next, mix all the other ingredients together to form a coconut oil mixture, except for the extra salt you’ll use on top. Take chocolate base out from freezer and repeat process with coconut oil mixture, filling it up another 1/3 of the way (it’s ok if you don’t use all your coconut mixture.)


Into the freezer they go for 1-3 minutes (coconut oil freezes really fast, making it an awesome healthy magic shell substitute for ice creams, FYI.)

After coconut layer has hardened, repeat process a third time with the rest of the melted chocolate. Sprinkle big salt flakes on top (Maldon salt is seriously the way to go- it’s worth the price tag, but Kosher salt will do in a pinch.) Put them into the freezer one last time to fully harden (about 10 minutes to be safe.) Then, snack at your own risk! These babies go fast.



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