Coconut Peppermint Patties with Spinach

December has arrived and my festive spirit has been kicking it in high gear since early November. I have been dreaming up better-for-you versions of traditional treats that show up around this time of year and decided to share  the gift of homemade wellness for your loved ones this year.

peppermint_patties_ourbodybook_bodybook_CameronDiaz

One of my favorite classic holiday treat flavors is peppermint. From peppermint mochas, peppermint cookies, and peppermint patties, these are all in high demand this season. I decided to try my hand at a homemade peppermint patty. It seemed easy enough to attempt and I decided to add some nutrients while I was at it. This recipe is completely plant-based and packs a fun surprise: there’s a vegetable included in the mix! The secret ingredient is spinach, which is how I naturally colored the mint layer.

When you gift your friends and family this homemade treat you will indeed be feeding them spinach and they will never know it.

peppermint_patties_Camerondiaz_ourbodybook_bodybook

Coconut Chocolate Mint Patties

*Makes 15 patties

Ingredients:

Coconut Mint Filling
•1 cup of canned coconut milk
•1/3 cup packed with spinach
•1 Tbsp. pure maple syrup
•1 Tsp. pure mint extract
•1 cup unsweetened shredded coconut
•3 Tbsp. coconut flour

Homemade Chocolate
•¼ cup coconut oil
•¼ cup cocoa powder
•1/8 cup pure maple syrup

Directions:

1. In a food processor, blend the coconut milk, spinach, maple syrup, and mint extract together for 1 minute.

2. Fold in the shredded coconut and coconut flour. Stir the mixture together until it thickens and the coconut flour has been fully absorbed.

3. Use a round measuring Tablespoon to make molds with the coconut mint mixture.

4. Place the molds down on a flat surface (that will be put in the freezer) covered with parchment paper. Slightly and gently flatten the molds to create even surfaced patties.

5. Place the patties in the freezer to solidify (at least 2 hours) in order to dip into the homemade chocolate.

6. To make the chocolate, heat the coconut oil, cocoa powder, and maple syrup in a small pot over a low heat. Whisk until everything has thoroughly melted through. This will not take long.

7. Take each solidified patty and dip it into the chocolate, coating it. Place the patties back on the parchment and freeze (should only take minutes) once again to solidify.

8. Thaw the patties at room temperature for at least 30 minutes before enjoying. Alternatively, you can also let them thaw in the fridge over a longer period of time. The coconut mint layer should be perfectly chewy.

Cheers to a holiday season full of health and happiness!

Try more of our winter treat here: Hot Chocolate, Holiday Yogurt Bark, 4-Ingredient Chocolate Pomegranate Nutella Cups, and Magical Cheesecake Cookie Dough Bars.


CHANTAL URBINA is a registered Massage Therapist and Culinary Nutrition Expert. She is passionate about living a life full of health, love, and happiness and that all three start with our diet. “Nature’s healing properties will never cease to amaze me and it inspires me day after day to create and share recipes made with only real whole foods.” Connect with Chantal: www.nutty4nutrition.com, Instagram, and Facebook.

SHARE