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Vegan Peppermint Patties

March 14, 2019

Vegan Peppermint Patties

I wanted to share this terrific recipe for Peppermint Patties from Lauren Lobley develops plant-based, vegetarian, dairy, gluten and refined sugar-free recipes. Not only is this recipe delicious she makes the majority of these with her baby on her hip. Way to go Lauren!

Cooking is a terrific bonding experience with your kids so get inspired with some of Lauren’s terrific recipes and check out her amazing blog.


Lauren’s Peppermint Patties

1/2 cup unsalted macadamia nuts (raw or roasted, doesn’t matter)
1 cup unsweetened shredded coconut
2 tsp coconut oil (at room temp – no need to be melted)
1 pinch sea salt
1 tbsp pure maple syrup
Juice of 1/2 a lemon (about 1 tbsp)
10-12 peppermint oil drops (I used Saje Natural Wellness)
1 3.5 oz bar + 3 pieces (so about 4.5 oz) of dark chocolate (I like Endangered Species 88% or Green & Black’s Organics 85% or Trader Joe’s 73%)

1. Melt the chocolate over a double boiler (see video to see how to do it). Set aside.

2. Place all ingredients (except for the chocolate) in a food processor and blend until you have a smooth paste. Taste test. If you need more peppermint oil or flavor, add more, blend, and taste again. Keep doing this until you are satisfied with the amount of peppermint.

3. Using a tablespoon measuring spoon, scoop out balls of peppermint patties and squish them down into a 1/2 inch thick circle on a parchment paper lined baking sheet. Place in freezer to set for about 10-15 minutes.

4. Once set, it’s time to coat your patties! Using a pair of small tongs, dip each patty into the chocolate to coat, shake off the excess, and place back on the parchment paper. Repeat with all the patties until they are all coated.

5. Let them set in the fridge for about 30 minutes or until the chocolate hardens. Store in an airtight container in the fridge for up to one week.