Minty Coconut + Dark Chocolate Patties

I have to be honest and say that I was not a fan of the chocolate and mint combo until last year around this time. It used to be at the bottom of the list right along with lemon-flavored things and glazed doughnuts. I never understood why thin mints were so popular when you could eat a damn peanut butter patty (helloooo, chocolate + peanut butter!!). I’m not sure what changed, but last year I could not get enough chocolate + mint all of the sudden. I would finish a dark chocolate peppermint bar and wonder what the heck had become of me. If I had been able to get a vegan peppermint mocha somewhere, I probably would have been on that bandwagon, too.

Since regular peppermint patties are not exactly healthy, vegan, or even made from real ingredients, I wanted to see if I could create my own version and make it taste even better. After the first bite (and then the second, third, etc.), I think I can say with certainty that I succeeded. The key to these is using a good quality vegan dark chocolate and a culinary grade peppermint essential oil instead of peppermint extract. You can of course use an extract, but I feel like the essential oil provides a much better minty flavor and brightness.

These are being posted as part of cookie month, but the awesome thing is that they are no-bake! All you need is a food processor. These are perfect for a party of for having around for munching on during the holidays. They are reminiscent of both a peppermint patty and a thin mint, but waaaaaayyy better in my opinion. If you are worried about the fact that they have coconut in them, don’t. It’s not a pronounced flavor in the finished product. If you aren’t yet a fan of chocolate and mint, I would recommend upping the vanilla extract and leaving out the mint, or replacing it with something else you like. Happy baking (or in this case no-baking)!

Minty Coconut + Dark Chocolate Patties

2 cups shredded unsweetened dried coconut
2 tbsp agave nectar
1 heaped tbsp coconut oil
10 to 12 drops culinary grade peppermint essential oil (or more/less depending on how minty you want it)
1/2 tsp pure vanilla extract
tiny pinch of fine sea salt
a couple of splashes of coconut milk (or other non-dairy milk)

6 ounces vegan dark chocolate (I like the Chocolove brand)
1/2 tsp coconut oil

Combine the coconut, agave, coconut oil, vanilla, and sea salt in a food processor. Process until the mixture starts sticking together. Add the coconut milk and the peppermint oil, then process a bit more to mix it in. The mixture is ready when it holds together in a ball a resembles cookie dough. You want to take it to the stage just before it starts turning into coconut butter. This will take a while, so make sure to keep scraping down the sides and don’t lose hope!

Once the mixture is ready, line a baking sheet with parchment or wax paper. Take a heaped tbsp of the mixture and work it in your hands to form a patty. Place the patty on the sheet and continue with the rest of the mixture. Once all of the patties are formed, place the baking sheet in the freezer for at least 20 minutes.

While the patties are resting in the freezer, melt the chocolate and the 1/2 tsp of coconut oil together over a double boiler (or in a bowl set over a pot of simmering water). Once the chocolate is completely melted and smooth, remove the patties from the freezer. Using a fork, place the patties in the chocolate making sure to completely coat them. Allow the excess chocolate to drip off, then place the patty back onto the lined baking sheet. Continue with the remaining patties. If the chocolate starts to stiffen or cool, gently warm it again before continuing. Once all of the patties have been coated in dark chocolate, place the baking sheet back in the freezer for at least 15 minutes to allow the chocolate to set. Makes 16 to 18 patties. Leftovers keep best in the fridge or freezer.