Peppermint Patties
"These Peppermint Patties are both Vegan and Gluten Free - and they are good. Even to someone who does not care for the idea of chocolate and mint. Someone who is Jewish and does not celebrate St. Patrick's Day. Likes them. And ate too many :-) enjoy!"
photo by Elanas Pantry
- Ready In:
- 15mins
- Ingredients:
- 4
- Yields:
-
12 patties
- Serves:
- 4-6
ingredients
- 1⁄2 cup coconut oil
- 1⁄4 cup agave nectar
- 1⁄2 teaspoon peppermint oil (I used organic)
- 1⁄2 cup dark chocolate, 73% melted
directions
- In a small bowl, combine coconut oil, agave and peppermint oil, mixing with a spoon.
- Smash clumps of coconut oil against side of bowl until mixture is smooth.
- Freeze mixture for a few minutes until it starts to harden, then remove from freezer.
- Use a 1.5 teaspoon ice cream scoop to measure out little balls onto a parchment lined plate.
- Place plate in freezer to firm up mint balls; when firm, remove from freezer.
- Squish balls down into flat little patties on parchment paper.
- Dip patties into melted chocolate (use spoon to drop patty into melted chocolate, dip and remove).
- Place patties on parchment paper to harden (takes 10 minutes though on a summer day you may need to refreeze).
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RECIPE SUBMITTED BY
<a href="http://www.elanaspantry.com/"><img src="http://elanaspantry.com/logo.png"></a>
<a href="http://www.elanaspantry.com/">Elana's Pantry</a>: Your source for healthy, gluten free recipes using natural and wholesome ingredients.
The seeds of <a href="http://www.elanaspantry.com/">elanaspantry.com</a> were planted in 1993 when I formed my first business <a href="http://ecosav.com/" target="_blank">ecosav</a>, an environmental consulting firm, specializing in recycling.
One day, at the peak of my business success, I woke up and found myself in my 30’s, living in NYC with a husband, toddler and an infant.
What was I doing, I wondered? I felt like a fish out of water. I wanted to raise my boys in a simple environment, similar to the one in which I grew up in Northern California.
My husband and I decided a change of scenery was in order and within a year we moved our family to Colorado. When the last box was unpacked, I realized I was going to be a restless stay at home mom. Even though I remained involved in my New York consulting business, I was really looking for a new venture relevant to my life as a mother.
In my 20’s I studied ayurvedic cooking. When my son and I were diagnosed with celiac disease, this three-year study came in handy. Celiac disease is an inherited autoimmune disorder triggered by eating gluten. Out of necessity my cooking took on an entirely new dimension as we both went on a gluten-free diet.
Unwilling to cook two separate meals each night for my family, I needed to make gluten free food that tasted like regular food. Would I be able to do this well enough to convince my husband to come home for dinner?
I threw myself into this culinary challenge and my husband, a tough critic, held nothing back. With much trial and many errors, I developed a gluten free repertoire that tastes delicious. Friends and family now ask for my recipes, even those who are not on restricted diets!
While my cooking might not be complex, I appreciate that my food brings people together –those who eat regular food and those who can’t –to break bread in the warmth of my kitchen. I love to make food that is not only good for you, but actually tastes good. This has become a passion for me.
