Coconut-Peppermint Patties


These cool morsels are perfect to enjoy on hot summer days and as a bonus, they’re healthier than the original York patty.

Peppermint Filling
1/4 cup raw cashews
1/4 cup shredded coconut
1/4 cup coconut oil
1 tbsp. raw honey
1/4 tsp. peppermint oil

Chocolate Coating
4 tbsp. coconut oil [melted]
4 tbsp. powdered coconut palm sugar
4 tbsp. cacao powder [cocoa powder works as a substitution

Add cashews and dried coconut to food processor and pulse. Then add melted coconut oil, honey, and peppermint extract and pulse again to combine. Place the food processor bowl into the freezer to solidify the mixture.

Once the mixture has set up a bit, line a plate or cookie sheet with a layer of parchment paper or aluminum foil [just be sure that whatever you use will fit into the freezer or fridge.

Use a teaspoon to scoop the peppermint filling into small discs and then place them on the plate or pan. If necessary, shape them up a bit with your fingers. When you run out of the mixture, pop the discs into the freezer for a few minutes.

While the filling is chilling, there is just enough time to create the chocolate coating and allow it to cool for dipping. Set aside a medium bowl for mixing the chocolate. Melt coconut oil over low heat and pour it into the bowl.

Add cacao powder and palm sugar and use a rubber spatula to mix it all together.

Remove the patties from the freezer and dip them into the melted chocolate one at a time until you run out. As you can see, this step gets a little messy. Return them to the freezer for about 10 more minutes to harden the chocolate.