So as much as I would LOVE to take full credit for this recipe, alas I cannot. My college friend Stevie came up with these! This Mama is simply brilliant in the kitchen and I have been begging her to just send me a recipe….please! I finally got one from her and let me tell you these are not only super easy to make, but they are also amazingly delicious and healthy to boot! Can you say healthy peppermint patty?….oh yeah, taste the sensation!
But wait, they’re actually healthy?
I’m so glad you asked!
- dark chocolate: high in magnesium, improves circulation to the brain, full of antioxidants, and has even been shown to harden tooth enamel
- coconut oil/coconut flakes/coconut butter: good for the heart, brain, skin, immune system, thyroid, and can even get rid of yeast
- raw honey: anti-fungal, antiviral, and supports a healthy gut flora
Now on with the recipe already…
- Double boiler (0r two saucepans, where one fits inside the other) — where to find
- Food processor — where to find
- Silicon cupcake molds — where to find
- 1.5 cups of shredded unsweetened coconut flakes — where to find
- ½ cup of coconut butter (this could be omitted, but it makes the middle mixture creamier) — where to find
- 2 tbsp coconut oil
- 2 tbsp organic raw honey
- Peppermint essential oil — where to find
- Pinch sea salt
- 12 oz dark chocolate (I like to use 85%)
- Pulse the coconut flakes, vanilla, and sea salt in a high speed blender/food processor. You could probably skip this step, but it makes for a better middle mixture when the coconut flakes are more finely chopped (in my opinion)!
- Add mixture to a double boiler with the coconut butter, coconut oil, honey, and as many drops of the peppermint essential oil as you’d prefer. I ended up using about 6 drops. A little goes a long way! Stir until everything is all melted and blended together. Remove from heat.
- Melt your chocolate (I used the double boiler method). I also add a teaspoon or two of coconut oil to my chocolate to make it shiny!!
- Now here’s where you can get creative. I used a silicone cupcake mold to make this batch, but I’ve also rolled this mixture into balls, set in the freezer, and then dipped in chocolate.
- Or you can put the mixture in a small glass baking dish, freeze until set (30 min), and cut into little bars, then dip. Think Almond Joy (by omitting the peppermint oil and adding an almond or two on top)!
- For the silicone cupcake mold version (the mini molds work best), I layered a spoonful of chocolate on the bottom of each cup. I then let those harden a bit in the refrigerator. Once firm, I layered a scoop of the coconut mixture. Press it down in the cup so that it is flat. Top with another spoonful of chocolate. Make sure it completely covers the filling! Pop them back in the refrigerator until completely hardened—just forget about them for an hour or so if you can!
- Remove from the molds and enjoy! Keep them in the freezer or refrigerator if you are not going to serve them immediately. I like to keep a container of them in my freezer for a quick and easy chocolate fix!
Just look at how tempting these are…
A little bit about Stevie (the recipe making extraordinaire): She is a beautiful Mama to two of the cutest kids on the planet (her little guy is pictured above). She manages to balance work, being a wife, being a Mom, keeping fit, and serving up healthy meals for her family every day! Busy lady!!! On the side she also helps her sister with her amazing photography business. Check out their work here: Heidi Kubes Photography
Seriously, a chef and a photographer….this girl needs to start a blog! Thanks Stevie!!!
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