One of the candies I almost never eat except for Christmas day: York Peppermint Patties. It’s one of the candies my mother in law always includes in our stocking candy (and she has sent stocking candy to us even after we moved halfway across the country… even going so far as to send us the stockings for the first Christmas we spent in Missouri). I don’t know about Michael, but for me those peppermint candies are now fully associated in my mind with digging into stockings. So I set about making a peppermint candy… although given the quantity of coconut oil, I would not recommend sticking this in a stocking.

These aren’t the prettiest candies, although if you had a chocolate mold you could certainly make them pretty. They are tasty little fat bombs, though. Michael says they are far more reminiscent of Andes mints than the patties from York,  which made me instantly regret not dying the filling, so keep that in mind (if you’re not anti food-dye). The peppermint filling recipe I used is from this site, but I think my process is a little bit easier and I made a chocolate coating out of cocoa powder because that is much, much cheaper than buying chocolate sweetened without sugar.

Layered Peppermint Candy

Layered Peppermint Candy

Ingredients For Chocolate Coating:
1/2 cup Cocoa Powder
1/4 cup Coconut Oil (the kind that is solid at room temperature – not liquid), melted
Liquid Splenda, to taste
1/4 teaspoon Mint extract

Ingredients for Peppermint Filling:
6 Tablespoons Coconut Oil (again – the kind that is solid at room temperature)
1/3 cup Coconut Milk – Full Fat
1/3 cup Erythritol, Ground + Liquid Splenda to taste
1 Tablespoon Coconut Flour (finely ground)
1 teaspoon Mint extract
1/4 teaspoon Vanilla Extract
Optional: Green food dye

Directions:
Prepare your mold or candy liners first. I just used mini baking cups, which I set in a plastic storage container to hold them steady. You could use a chocolate mold, a mini muffin tin with liners, whatever.  Make the chocolate coating (it takes only a few moments): melt the coconut oil over low heat, mix in the cocoa powder, liquid splenda and mint extract – then use about half the chocolate to put a layer of the chocolate coating at the bottom (you can also try to coat the sides of the liners or mold so it looks more like a peanut butter cup). Stick the liners/mold with the chocolate coating in the freezer for a few minutes to harden.

While the chocolate shell is hardening, make the filling. Mix all the ingredients together in a bowl – it should form a pretty thick paste (do not melt the coconut oil you use for the filling). Pull the hardened chocolate shells out of the freezer, scoop the peppermint filling into each liner (for my mini cups, I added maybe 2 teaspoons or so of filling to each) and smooth the top of the peppermint filling. Place the candies back in the freezer to let the peppermint filling harden – maybe five to ten minutes, depending on how big your candies are and how thick your filling is. Then pull the candies out of the freezer and spoon the remaining chocolate coating on the top of each candy (if you want pretty candy, spread the chocolate so it coats the entire top), then place the candies back in the freezer to harden.  I store them in the freezer in one container with the layers of candies separated by parchment paper. This recipe made about twenty mini candies (like miniature Reese’s cups size).

Nutrition Information (per each candy):
Calories: 75 kcal
Fat: 8 g
Saturated Fat: 7 g
Total Carbohydrate: 1.5 g
Fiber: 1 g
Protein: 1 g

Net Carbohydrate: .5 g