To make this sugar-free version of thin mints/peppermint patties, I used a combination of coconut butter and coconut oil. And they turned out fantastic!
Chocolate covered thin mints are pure childhood nostalgia for me. I don’t have that many childhood memories in regards to food. I was a picky eater as a child and to be honest, my mum never enjoyed cooking (and wasn’t too good at it either) so food was never really a big deal.
But one thing I remember from my childhood Christmasses: Thin mints with chocolate.
The traditional Danish recipe for thin mints are made almost entirely from sugar. My version is quite different from that. It’s sugar-free and instead it contains lots of healthy fats. But it still has that sweet, cooling and fresh taste.
This recipe contains affiliate links.
MAKES 25 PIECES
- 150g of coconut butter
- 50g of odourless coconut oil
- 2 tablespoons of Sukrin Icing Sugar (erythritol)
- 20 drops of peppermint oil
- 150 g of dark chocolate
DIRECTIONS
2. Add Sukrin Icing Sugar and peppermint oil and stir.
3. Place the white peppermint mixture in small tops on a plate lined with parchment paper. Put it in the freezer to harden.
4. Melt the chocolate over a double boiler. Let it cool a bit.
5. Dip the frozen peppermint patties in the chocolate using two forks. Put them back on the plate and store in the fridge until serving.
Mini choco-coconut cups – a LCHF/keto Christmas recipe
Homemade nougat (sugar free or low sugar)
Warm red cabbage salad with pomegranate, ginger and cinnamon
Aebleskiver – a traditional Danish Christmas recipe
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