Minimalist Baker’s Everyday Cooking released months ago, but I’m so excited and grateful that Dana is letting me share one of my favorite simple recipes from her gorgeous book with you just in time for the holidays (ahem, her book makes a great gift!). They’re the perfect treat to bring to parties, to pack up in a cute bag and gift to others, and you can make them with only 5 ingredients.
Keep stress to a minimum this year: Make a bunch of these peppermint patties and chill in the fridge or freezer. When you head out the door to celebrate the season, wrap up a few to gift to party hosts, friends, co-workers, family—they’re the ultimate not-too-much-sweet treat that givers and recipients can feel good about.
I actually made these the first time this Fall, and I added a toasted almond to half the batch for fun. I ended up gifting them to my auntie who took me horseback riding one colorful November day. They were a hit! You can dip with a fork and cool on a parchment-lined baking sheet or do the drizzle-over-a-cooling-rack method—whatever works for you.
Hope you enjoy them as much as I did (“did” being the key word here as they didn’t last long!). I’ll be making more these next few weeks to share…
- 3 cups (240g) shredded unsweetened coconut
- 2 Tbsp (30ml) maple syrup
- 1⁄2-3⁄4 tsp peppermint extract (for best quality, use food grade peppermint oil)
- 2 tsp coconut oil, divided
- 1 cup (120g) vegan dark chocolate, chopped
- Add shredded coconut to food processor or high-speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between fingers. It may be necessary to encourage it along by scraping down the sides as it’s blending.
- Add maple syrup, peppermint extract, and 1 tsp melted coconut oil. Mix again until incorporated. Again, look for a dough-like consistency. Scrape down sides as needed. Scoop out mixture and pack firmly using a tablespoon. Then roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
- Lay down on parchment-lined baking sheet or plate, and continue until all coconut is used—recipe should make about 14 patties. Place in freezer to set for 10 minutes.
- Melt chocolate and remaining 1 tsp coconut oil over a double boiler or in microwave in 30 second increments until melted.
- Individually place a chilled patty on the prongs of a fork to dip into chocolate. Tap off excess and set back on parchment. Continue until all bites are coated.
- Place in refrigerator or freezer to set for 8-10 minutes or until chocolate is firm.
- Peel away from parchment and transfer to serving platter. Serve at room temperature or chilled. Patties will keep covered at room temperature for 3-4 days, or in the freezer (my preference) up to 1 month. Best when fresh.
Note from Heather: I ended up using a bit more maple syrup, and a bit more oil in my coconut mixture because I think my shredded coconut was especially dry—it worked great!
I want to hear from YU. What do you think of this recipe? Do you have a copy of Minimalist Baker’s Everyday Cooking? Tell me with a comment below. And show me a pic if you make this! @YumUniverse #yumuniverse
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