Peppermint Patties
As a Keto kid, my son often struggles with not being able to have candy and as a parent it is the hardest type food to recreate due to the sugar content. There are several brands of keto candies on the market but I always find it difficult to work in a noteworthy amount of any of them into a meal and usually scrap the idea entirely. A few weeks ago I was working on another recipe that had shredded coconut in it when a lightbulb went off for a peppermint patty recipe! I plugged in a few ingredients, made a test batch and was honestly shocked at how great they tasted. So if you're looking for a delicious and refreshing treat for your kiddo this is going to be your new favorite!
Equipment:
Silicone Candy Mold
Ingredients:
Shredded Coconut (dried and unsweetened)
Coconut Oil
Vital Proteins Collagen Protein Powder
Sugar Free Pancake Syrup (Maple Grove Farms, Vermont or Howards Brands)
Lily's Dark Chocolate Baking Chips
Peppermint Extract
Instructions:
Start by measuring out your chocolate chips. Evenly divide them into a few of the candy mold cups. I prefer to make a few batches at a time, so to make sure I don't lose track of were each portion is, I draw a picture of my mold (pictured below) and mark it accordingly. So for this I measured out three batches of chocolate chips and made three separate batches of the coconut filling and followed my guide as I put them into the mold. For this mold each batch yielded 4 candies.
Next you will need to melt your chocolate. I have found the easiest way is to place the entire mold with the chocolate into a warm (not hot) oven to slowly melt for a few minutes. You could even place the mold on the backside of your stovetop while the oven is running and the heat from the oven will slowly melt the chocolate (see notes to read why I do it this way). If you need to stir the chocolate use a toothpick.
While your chocolate is melting, mix together your melted or room temperature coconut oil, shredded coconut, collagen protein powder, syrup and a few drops of peppermint extract until well combined.
Once you have melted the chocolate you will need to move quickly to avoid it rehardening. Divide the coconut filling into equal portions based how you set up the silicone mold with the chocolate (for us each batch yielded 4 candies). Firmly press the filling in, then place your mold onto a plate or small baking tray and place in the fridge or freezer for at least 30 mins. Store in the fridge or freezer until ready to eat.
Notes:
The reason I melt my chocolate this way is to avoid losing chocolate as I would if I simply heated chocolate in a double boiler or the microwave and poured them into the mold. These methods would require stirring to ensure the chocolate doesn't burn and you will find yourself constantly trying to scrap the bowl, spoon, spatula etc repeatedly to keep your measurement in-tack. I just find it much easier and less stressful if my entire portion is confined to the mold and doesn't require stirring or pouring. But, if microwaving is your preference I would still recommend dividing your chocolate directly into the mold, microwaving the mold/chocolate a few seconds at a time and using a toothpick to stir to avoid loss of chocolate.
William's Meal Calculations:
Peppermint Patties
Ratio 2:75:1
19.9 g Shredded Coconut (dried and unsweetened)
7.1 g Coconut Oil
2.8 g Vital Proteins Collagen Protein Powder
12.5 g Sugar Free Pancake Syrup (Maple Grove Farms, Vermont or Howards Brands)
6.2 g Lily's Dark Chocolate Baking Chips
A Few Drops of Peppermint Extract