These minty morsels will melt in your mouth, while keeping you in ketosis, thanks to their coconut oil middles. This recipe requires a silicone candy mold with twelve 1” circles.
Author:Amanda C. Hughes
Prep Time:30 minutes
Cook Time:Freeze for 30 minutes+
Total Time:50 minutes
Yield:12 patties 1x
½ cup coconut oil (solid)
2 tsp vanilla extract, divided
1 tbsp peppermint extract
1 tbsp heavy cream
2 tbsp powdered erythritol, divided
4 oz baker’s chocolate
6 tbsp unsalted butter
Over low heat in a small saucepan or in the microwave, melt coconut oil, then add vanilla extract, peppermint extract, heavy cream, and 1 tbsp erythritol and whisk until smooth.
Please silicone candy mold on top of a small metal baking sheet that will fit in your freezer. Pour ½ tbsp of the liquid into each mold, then freeze on top of the baking sheet for at least 20 minutes.
On the stove, or in the microwave, melt the chocolate then add butter until both chocolate and butter melt completely. Slowly pour 1 tbsp erythritol in, whisking as you go to keep it smooth, then add remaining vanilla and stir, it should be completely smooth.
Remove mold and baking sheet from freezer. Place parchment paper on the chilled baking sheet, and using a spoon, create 12 1” thin chocolate circles that will serve as the bottom of your peppermint patties. Top with the coconut-mint fillings, then drizzle chocolate over the tops to finish off your candies. Re-freeze quickly to harden, then store in the refrigerator. Enjoy as fat-filled snacks and mini-desserts!