I think I have just revolutionized healthy-chocolate making.
When I first made these and gave one to my husband to try, the first thing he said was, “Huh. Tastes like a York Peppermint Patty.”
I have to admit…I did a victory dance right about then!
Healthy Peppermint Patties, Directions
First you will want to make a batch of the base fudge drop recipe. Click here to find out how and for the measurements! It is easy and will take 5 minutes or less (and only uses 3 real-food ingredients!). Be sure to use expeller-pressed coconut oil for this recipe.
*For an alternate and easier way to make these, see note below*
1) Place on the stove on low (or use a double-boiler) and warm gently. Do not heat so much that you ruin the raw honey properties. Mix often until it reaches a “hot fudge” consistency.
It is easy to overheat, and will continue to melt after taken off the heat, so take it off a few minutes before you think it needs to come off. It is easier to put back on the heat than to cool runny fudge down! If it does manage to get too runny, no worries…let it sit at room temperature for a while until it firms up a bit.
Leave fudge off the burner and start working on your peppermint filling! See below.
3/4 to 1 cup expeller pressed coconut oil
4 Tablespoons raw honey
1 1/2 teaspoons vanilla extract
2-3 teaspoons peppermint extract (more or less, depending on how strong your extract is)
Directions for Filling:
Place filling on the same burner and warm gently for 30 seconds! Not as long as the fudge! You want it just warmed and not melted.
Wisk well (off the burner) until the filling creams.
Be sure to take a small taste and make sure you like it! If it needs more honey or peppermint, add it now!
Place liners in a mini-cupcake tin.
Spread 1/2 teaspoon of fudge mixture at the bottom of each.
Place in freezer for 5 minutes or until hard.
Layer 1 teaspoon of the peppermint filling on top of the hard fudge. Try to make it as flat as possible.
Spread quickly, as the filling will harden rapidly once touching the cold fudge.
Drizzle a half teaspoon of fudge over the peppermint filling, and place in the freezer for another 5 minutes.
Amounts of each layer don’t matter as much as proportion. You can make them thin or thick, as long as the proportion is right!
That’s it! Store in the fridge, they will last quite a while, but melt if left out of the fridge.
These have a lot of coconut oil in them, so be sure to start slowly if you are not used to consuming coconut oil!
*You can also layer the chocolate at the bottom of a glass pan and freeze til hardened. Spread the peppermint layer and again, freeze. The last layer will be more chocolate and when all is hard, you can cut into squares. They may not be perfect squares but it cuts prep time IN HALF and still tastes great! My Mom also does this for her peanut butter cups. Love the time-saver!!
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