Peppermint Patties

Rusty RedNightBird

(accompanies the story "A Black Walnut Winterfest")


For peppermint filling:
1 ¾  cup powdered sugar
¾  - 1 cup coconut oil 
½  tsp vanilla extract
¼  tsp real salt
1 tsp peppermint extract

For chocolate coating:
8 oz. dark chocolate chips
2 tsp coconut oil


Mix all the peppermint filling ingredients together in a medium bowl. Use the back of a spoon to “cream” together the ingredients. Start with just 1/2 cup of coconut oil and add in up to one cup until you get a nice firm consistency that sticks together when you squeeze it.

Form mixture into small discs and place on a baking sheet lined with waxed paper. Place in freezer for about 10 minutes while you make the chocolate coating.

Heat chocolate and 2 tsp of coconut oil in a medium saucepan over medium-low heat. Stir continuously to avoid scorching. Remove from heat once fully melted.


Drop discs into chocolate. Using a small spoon turn over a couple of times to completely cover. Take out with a fork and let the excess chocolate drip off before moving them back to the parchment lined baking sheet.

Place covered discs back in the freezer and keep there until firm. Store in fridge or freezer to prevent melting.

Recipe from Thank Your Body:

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