You may have noticed that while I don’t post a tremendous amount of desserts, I do have a thing for making candy. I am not sure when it started but for the last couple of years, I regularly find myself making some type of homemade candy every couple of weeks.
These Paleo Peppermint Patties are simple to make and combine some of our favorite ingredients – local, raw honey, unsweetened, shredded coconut, virgin coconut oil and dark chocolate. They are easy as anything and fun to make with kids. My son just turned four (time is flying!) and he helped me mix the ingredients together, roll the balls (he didn’t like that step because his hands got oily) and flatten the patties. I did the dipping since the chocolate was hot.
After that, you just let them set and you have some (healthier) homemade candy ready for a nibble. As I noted below, I like to keep these stored in the fridge but (as long as you temper the chocolate), they can be stored at room temperature or even boxed up and gifted.
Perfect for a healthy St. Patty’s Day treat!
- I used Enjoy Life Mini Chocolate Chips. They are Dairy, Nut, Soy and Gluten Free and I really like how quickly the mini chips melt.
- Here are two great tutorials on How To Temper Chocolate from David Lebovitz and Chocolate and Carrots.
3 Points Plus Each -- Recipe Makes Approximately 32
15 minPrep Time
15 minTotal Time
- 1 1/2 cups unsweetened, shredded coconut
- 1/3 cup raw honey
- 1/4 cup melted virgin coconut oil
- 1 teaspoon peppermint extract
- 1/4 teaspoon pure vanilla extract
- pinch finely ground sea salt
- 8 ounces dark chocolate (see NOTES)
- Line two baking sheets with parchment paper. Combine coconut, honey, coconut oil, extracts and sea salt in a bow. If you are using a dark honey (like me), your filling may have a darker color. If this bugs you, try to make sure and use a light colored raw honey.
- Once thoroughly mixed, transfer filling to the bowl of a food processor and process for about 30 seconds until coconut flakes are broken down and the filling is a bit more pasty.
- Grab one of the parchment lined baking sheets and begin rolling balls of the coconut filling. They should be about the size of a Kumquat or maybe a touch smaller.
- Using your fingers, gently press each ball down to a flat disc about 1/8" thick.
- Since I store these in the fridge, there is no need to temper the chocolate and you can melt it in the microwave. However, if you want to leave these candies at room temperature or give them as a gift, I highly recommend you take the time to properly temper the chocolate (see NOTES).
- Grab remaining parchment lined baking sheet (for finished candies) and finish melting chocolate. Remove discs from freezer and working quickly, dip each one in the melted chocolate and set on the 2nd baking sheet. Repeat until all are coated. Place in the fridge to set at least 15 minutes and Enjoy!