Junk Food Makeover: Peppermint Patties
Peppermint patties made with coconut oil. (Photo: Jeff Burns)
This week we made over one of our favorite Halloween candies: the peppermint patty. So the real deal, the York Peppermint Pattie, is full of corn syrup, sugar, artificial flavors, and chemical emulsifiers. It was a challenge to make this sweet treat into a delicious healthy candy. We turned to our favorite go-to ingredient, coconut oil because when chilled, it really mimics the texture of the center of patty!
Filling:
¼ cup shredded coconut (pulsed if too big)
¼ coconut oil
¼ cup light amber maple syrup
½ teaspoon organic peppermint oil
Coating:
½ cup dark chocolate, chopped
Yields: 12 patties
In a bowl, mix together shredded coconut, coconut oil, maple syrup and peppermint oil until completely blended. Using a small scooper, make balls out of coconut mixture. Spread on baking sheet. Press down on each ball slightly, making it in the patty. Place in freezer for 45 minutes.
Heat chocolate over a double boiler. Remove from heat. Using two forks, dip patties into chocolate and return to baking sheet. Return to freezer for 30 minutes. Enjoy. Can be stored in the refrigerator for up to 10 days.
Recipe: Yancy Gandioncino
Tricia Williams is a chef and nutrition educator and founder of Food Matters NYC, a customized meal delivery service in Manhattan.
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