The peppermint is up in our garden, and I have been using it for a number of recipes. However, I'm afraid the poor plants don't have a lot of leaves to spare just yet. So, to still enjoy that fresh burst of flavor, but without stripping the peppermint plants of all their leaves... here's a recipe (or rather, more of a how-to) for making your own peppermint patties with peppermint oil, while still avoiding chocolate and sugar! It's easy too.
The idea was inspired by the recipe on Elana's Pantry.
Peppermint Patties
For the "chocolate" coating, use equal parts of:
- coconut oil (melted)
- lightly roasted carob
I used about a Tbsp of each, just to make a small batch (I believe I made only 4 patties). Mix together and set aside.
For the filling:
- 1/4 cup (?) unsweetened coconut (processed in coffee grinder)
- 2 Tbsp (?) raw honey (It tends to be thicker than heated honey)
- a couple drops of peppermint oil (to taste)
Mix the filling ingredients together (I used my hands) until fully blended. The resulting paste should be thick enough to roll into small balls, and then flatten into patties. Put in freezer to make them firm. This also helps for making the coating cool on them right away. Then dip/coat in carob mixture and put in freezer on waxed paper-lined trays. They may need a second coat.
Enjoy!
Aw man, I've been all excited for this recipe and didn't realize it had coconut in it. Bummer!
ReplyDeleteAre you allergic to coconut? or just don't care for it? You wouldn't need the shredded coconut in it. If you don't mind/are able to have coconut oil, check out the recipe http://www.elanaspantry.com/peppermint-patties/ Otherwise, I bet you could make like a butter cream frosting (http://www.delish.com/recipes/cooking-recipes/martha-stewart-basic-buttercream-recipe) and add peppermint oil, and then continue with the recipe as usual.
ReplyDeleteThanks, I will check out the butter cream recipe as I don't like coconut either. where can I get carob?
ReplyDelete