Skinny Peppermint Patties

It wouldn't be Christmas time without using peppermint in something.  My Skinny Peppermint Patties are a great healthy Christmas treat. They are easy to make, vegan, gluten free and super addictive!

I never realized how easy it was to make peppermint patties or peppermint bark.  It's such a yummy treat that's a cinch to throw together.  You will not believe that they are made with avocados, yes avocados, and have no refined sugar!  

It is a simple two layer recipe that doesn't have you busting out pots or pans and creating a chocolaty mess in your kitchen.  We all know how holiday baking can wreck havoc on our kitchens (not to mention our waist lines).  But, these Skinny Peppermint Patties are the perfect healthy treat to enjoy and could be used as a great gift idea as well.

HOW DO I MAKE SKINNY PEPPERMINT PATTIES?

Start with the Peppermint layer.  In a blender combine 1 avocado, 1 ¼ cup shredded unsweetened coconut, 5 tablespoon coconut oil (melted), ½ teaspoon peppermint extract, and a dash of sea salt.  Mix well until you have a smooth consistency, then pour your mixture into a prepared 9x9 baking dish. (I place aluminum foil in the pan, so it is easier to remove).  Place the pan in your freezer for about 30 minutes.

While the peppermint layer is hardening in the freezer, begin to heat ¼ cup coconut oil and 2 tablespoon honey in a sauce pan. Once the honey and coconut oil are warm, remove from heat and slowly add in ¼ cup of unsweetened cocoa powder, ½ teaspoon vanilla and a dash of sea salt. Stir well. 

Remove peppermint layer from freezer and pour your chocolate layer over the top. Return the tray back to the freezer to harden (approximately another 30 minutes).  Remove from freezer and slice into square pieces.

Don't go to the store for your peppermint patties fix.  Next time, try this healthy homemade version that is cool, sweet and satisfying.  It's the perfect addition to your Christmas cookie tray.

Skinny Peppermint Patties

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Ingredients

• PEPPERMINT LAYER:
• 1 avocado
• 1 ¼ cup shredded unsweetened coconut
• 5 tablespoon coconut oil (melted)
• ½ teaspoon peppermint extract
• dash of sea salt
• CHOCOLATE LAYER:
• ¼ cup coconut oil (melted)
• 2 tablespoon honey
• ¼ cup unsweetened cocoa powder
• ½ teaspoon vanilla extract
• dash of sea salt

Instructions

1. In a blender combine all the ingredients for the peppermint layer.
2. Mix well until you have a smooth consistency.
3. Pour mixture into a prepared 9x9 baking dish. (I place aluminum foil in the pan, so it is easier to remove).
4. Place the pan in your freezer for about 30 minutes.
5. While the peppermint layer is hardening in the freezer, begin to heat your coconut oil and honey in a sauce pan.
6. Once the honey and coconut oil have incorporated well and is warm, remove from heat and slowly add in the cocoa powder, vanilla and salt. Stir well.
7. Remove peppermint layer from freezer and pour your chocolate sauce over the top. Return the tray back to the freezer to harden (approximately another 30 minutes).
8. Remove from freezer and slice into square pieces. Enjoy!