Homemade Peppermint Patties (No Corn Syrup)

These homemade peppermint patties have a creamy mint filling that's coated in dark chocolate. They are made without corn syrup and without sweetened condensed milk. This mint patty recipe is paleo, vegan and keto friendly.

Peppermint patties are so refreshing and I love the combination of mint and chocolate.

Unlike many peppermint patty recipes (including YORK Peppermint Patties), this recipe is paleo, vegan and low carb.

• no corn syrup
• no sweetened condensed milk
• gluten free
• dairy free

Not only are the ingredients simple and healthy, but this recipe for homemade peppermint patties is easy to make.

All you have to do is combine the filling ingredients, pour the mixture into a mini silicone muffin pan, freeze and then dip the fillings in dark chocolate.

Ingredients

Here's a list of what you need to make these healthy peppermint patties:

• coconut cream
• coconut butter
• powdered monk fruit (or powdered sugar)
• coconut oil
• peppermint (flavoring or extract)
• dark chocolate chips

The combination of coconut cream, coconut butter and coconut oil creates a creamy, smooth filling that melts in your mouth. You can sweeten the filling with powdered monk fruit (like I did) or use another powdered sugar.

How to Make Peppermint Patties

To make these homemade peppermint patties, you'll need a miniature silicone muffin pan or silicone cupcake liners. This ensures an easy removal for the filling.

First, combine all of the filling ingredients in a small bowl.  Whisk until smooth.  If the filling separates or is clumpy, then microwave it for 10-15 seconds and whisk. If you don't have a microwave, the you can mix all of the ingredients in a small sauce pan, and warm on the stove top, over low heat.

Scoop the filling into a mini silicone muffin pan, filling each slot with about 1 tablespoon of the filling mixture.

Freeze the fillings for at least 1 hour, or until firm.

Once the fillings are ready, melt the dark chocolate and coconut oil for the coating.  Place the chocolate and coconut oil in a small sauce pan and melt over low heat on a small burner, stirring frequently.

Remove the peppermint fillings from the silicone muffin pan and dip, one at a time, into the melted chocolate.

Once all of the mint patties have been dipped, you may drizzle the tops with the leftover chocolate and add a pinch of flaked sea salt.

Storage

These paleo peppermint patties do not contain any preservatives, so they must be stored in the fridge or freezer.

Place the patties in a baggie or container and keep them in the fridge for up to two weeks, or the freezer up to one month.

More Homemade Candy Recipes

• Homemade Twix Bars
• Protein Snickers Bars
• Paleo Caramels
• Copycat Kit Kats

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