Thin mints with chocolate - sugar-free peppermint patties

This post is also available in: Danish

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

1. In a bowl, combine coconut butter and coconut oil and stir well together. Both should have room temperature.

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.