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vegan peppermint patties

Homemade Peppermint Patties (No Corn Syrup)

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  • Author: Katie
  • Prep Time: 15 minutes
  • Freeze Time: 1 hour
  • Cook Time: 0 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 peppermint patties 1x


These homemade peppermint patties have a creamy coconut filling that's dipped in dark chocolate.  Paleo, vegan and keto friendly.



Peppermint Filling

Chocolate Coating


  1. Combine all 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.)
  2. Scoop the filling into a mini silicone muffin pan, filling each slot with about 1 tablespoon of the filling mixture.
  3. Freeze the fillings for at least 1 hour, or until firm.
  4. 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.
  5. Remove the peppermint fillings from the silicone muffin pan and dip, one at a time, into the melted chocolate.
  6. Optional: drizzle the peppermint patties with any remaining chocolate and top with a pinch of flaked sea salt.
  7. Store in fridge or freezer.


*Just the cream from a can of full fat coconut milk or cream

**If using peppermint extract, start with just a couple drops and add more as needed