4-Ingredient Homemade Peppermint Patties

Both Scott and James are huge chocolate mint fans. Me? Not so much. Fortunately, I had their discerning palates available to taste test my Homemade Peppermint Patties. And survey says….this recipe is a winner!

Bite into these Homemade Peppermint Patties for a healthy Christmas treat with no corn syrup!

All Clean Ingredients

Most peppermint patty recipes rely heavily on refined sweeteners like powdered sugar or corn syrup in the filling. I prefer to use as little refined sugar as possible in my cooking. That stuff is literally everywhere when you eat prepared or restaurant foods — especially during the holidays! So I figured out how to create a sweet and creamy middle for my homemade peppermint patties using coconut cream and monkfruit extract instead. The only catch: these should be stored in the fridge. While coconut cream is shelf stable in the can, it needs to stay chilly once it’s been exposed to the air. Bonus: the cream hardens under refrigeration, creating the decadently thick center we associate with the brand name version.

With just 4 ingredients, it’s easy to make these vegan and dairy-free just by choosing the right chocolate chips! I used Nestle Toll House (which contain dairy) for this batch, but I also like the Enjoy Life brand, which are dairy- and soy-free!

The only drawback of the clean ingredients in my homemade peppermint patties is that these don’t form a perfect hockey puck shape. But like most things made by hand, their uniqueness is part of what makes them special!

Mobile users: don’t see the recipe? Click below!


4-Ingredient Homemade Peppermint Patties

Bite into these Homemade Peppermint Patties for a healthy Christmas treat with no corn syrup!

These chocolatey treats are just as refreshing as store-bought but without any refined sugar! Here’s how to whip up a batch of these quick and easy candies!

  • Author: Christine Tusher
  • Prep Time: 10 Minutes
  • Cook Time: 50 Minutes
  • Total Time: 60 Minutes


  • 1 1/4 c dark chocolate, melted (use dairy-free to make the recipe vegan)
  • 1/2 c coconut cream – just the thickest part on the top
  • 1 1/4 tsp mint extract
  • 6 drops monkfruit sweetener


  1. Spoon 1/2 tbsp dark chocolate into the bottom of 8 silicone muffin cups. Place in the fridge to harden for 20 minutes. Leave the remaining melted chocolate out to cool slightly.
  2. Meanwhile, whisk together the coconut cream, mint, and monk fruit extract until thoroughly mixed. Place in the fridge until the chocolate is ready.
  3. When the chocolate has hardened, spoon 1/2 tbsp of the coconut cream mixture into the muffin cups. Use the back of your spoon to spread evenly over the chocolate, flattening the top and being sure to get close to the edges without touching them.
  4. Cover each prepared muffin cup with about 1 tbsp of melted chocolate, using a spoon to spread it evenly. You’ll want to be careful not to mix the filling with the chocolate.
  5. Refridgerate at least another 30 minutes until completely hardened, then serve. Store in the fridge or freezer.

Need help melting chocolate? My recipe for Healthy Chocolate Holiday Bark contains extensive instructions.

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