No-bake peppermint patties

No-bake peppermint patties are the perfect way to end your day. Having something sweet to finish my day off with is a must, and so I always gave something similar to this in the freezer. Even though we are pressured into thinking the dessert is ‘bad’, the sweet taste plays an important part in our well being, and I truly treasure the time of the day when I sit down to enjoy it.
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No-bake peppermint patties

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  • Author: Panaceas Pantry



For the filling

1 cup raw cashews, soaked 2 hours.
1 cup shredded coconut.
15 drops doterra peppermint essential oil.
1/3 cup pure maple syrup
Pinch salt
1/4 cup cacao butter, melted (see note)

For the raw chocolate
115g cacao butter, finely chopped
60g cacao powder
180g pure maple syrup
Pinch salt
Dash of pure vanilla extract


1. Start by making the filling. Add all filling ingredients to a high-speed food processor and blitz until uniform. It does not need to be smooth, some chunks are ok.
2. Transfer batter to a bowl and set in fridge for 30 mins, to firm up. Once firm, use wet hands to shape a ball (about 2 tablespoons worth) then place on a baking tray lined wit baking paper. Use hands to flatten down a little, creating the patty shape. Repeat with remaining mixture. Once all patties have been formed, set in freezer for one hour or until very firm.

3. In the meantime, make the raw chocolate. Add cacao butter to a heat proof bowl. Set bowl of a pot of simmering water. Allow to melt, keeping an eye on the temperature (don’t exceed 46 degrees C. If the cacao butter approaches this temp, remove from heat and allow to melt independently).

4. Add remaining ingredients and whisk together until smooth. Set aside, until patties are ready.
5. Once patties are ready, asses your chocolate. You want it to be runny, but not too thick- heat slightly if necessary. Use a spatula to dip each patty into the melted chocolate, and then set back on the baking paper. Once all patties are covered transfer to the fridge to firm the chocolate.

Store in an air-tight container for up to 1 week, or in the freezer for up to a month. They can be eaten straight from the fridge, but may require a little time to defrost if from the freezer.


– To melt cacao butter, always place in a heat proof bowl over simmering water (never try to melt in a saucepan over a flame).
– If you want to temper your chocolate, you will need a precise cooking thermometer. Instructions can be easily found on google (and I aim to share them here, soon). Alternatively, you can melt down store-bought chocolate and skip making your own.

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