5-Ingredient Crunchy Peppermint Patties
 
Prep time
Total time
 
Author:
Recipe type: Dessert; Snacks
Serves: 12 patties
Ingredients
  • 1 tbsp raw quinoa
  • 3 oz bar 88% dark chocolate*
  • 1 tsp coconut oil
  • ⅓ cup coconut butter*
  • ⅛ tsp mint extract
Instructions
  1. Preheat the oven to 300 degrees F. Put 12 mini cupcake liners either on a pan or in a muffin tin and set aside.
  2. Spread the quinoa on a baking sheet and toast for 5 minutes, until lightly golden. Be careful not to burn it!
  3. Meanwhile, break up the chocolate into a bowl together with the coconut oil. Melt in the microwave in 30-second increments, stirring in between, until completely smooth. Pour about 1 teaspoon of the chocolate into each cupcake liner, then place in the fridge to chill for 10 minutes.
  4. Mix the coconut butter, mint extract, and toasted quinoa. Once the chocolate is hardened, spoon about 1 teaspoon of the coconut mixture into each cup, making sure to keep the quinoa evenly distributed. Put back in the fridge to chill for at least 10 more minutes.
  5. Store in an airtight container in the fridge or freezer.
Notes
*The cook time includes chilling time. Feel free to go chill as well!
*You can use any good quality, aka high cacao content, dark chocolate here. The higher the cacao content, the better it will harden, which is ideal for the base of these cups. I recommend at least 72% if 88% is too dark for you.
*Coconut butter is very expensive in the stores, so I made my own simply by processing about 7 oz of unsweetened shredded coconut in the food processor until a smooth liquid formed. It took about 5 minutes, and I stored the remainder in a container in the pantry. Keep in mind that coconut butter does solidify at room temperature (it is, after all, a saturated fat), but all you need to do is stick it in the microwave for a few seconds or let it sit in a hot water bath.
Recipe by Lenses and Lentils at https://lensesandlentils.com/crunchy-peppermint-patties/