Chocolate Peppermint Patties
It was a Friday night. My boyfriend was out for drinks with his brother and I was left to a cozy apartment with a glass of wine, a podcast, and nothing but time. I didn’t have a plan, but some of my very best creations come out of the let-see-how-this-goes kind of mindset. These chocolate peppermint patties are no exception; they taste like a healthier, more flavorful version of a York pattie. Truly DELICIOUS.
The thing is, I get almost more joy out of sharing my recipes with others than actually making them. So when I heard the door open at midnight, I jumped out of bed to ask (slash force) my boyfriend and his brother to try one. The verdict? So dang good.
This recipe is very simple, will come together in just minutes, and can be stored in the fridge for up to 2 weeks (good luck making them last that long!).
Equipment
- 1 food processor
Ingredients
- 1 cup pitted medjool dates (~8 or 9 large)
- 1 cup almond flour
- ½ cup cacao powder
- 2 tbsp raw almond butter or just unsalted
- 1 tbsp maple syrup
- ½ tsp peppermint extract
- ¼ tsp vanilla extract
- ¼ tsp sea salt
- ½ cup dark chocolate chips (or a chopped bar)
Instructions
- Add everything to food processor and mix until a smooth dough forms.
- Roll into little balls and flatten into patties.
- Melt chocolate either in the microwave (30 second bursts) or over low heat on the oven– be careful not to burn. Dunk patties into the chocolate, using a couple forks to turn/coat them evenly. Place onto parchment paper.
- Top with coconut flakes (optional) and freeze until hardened (about 10 min). Store in the fridge for up to 10 days.
