Bite-size Pepperminty Patties

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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!)

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Go make these. You won’t regret it.

Bite-size Pepperminty Patties

Ingredients:

  • 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!

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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.)

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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.

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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.)

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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.)

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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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