Peppermint Patties

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As a kid, I was always a fan of milk chocolate.  When I went trick-or-treating on Halloween, candies containing dark chocolate were the first things I'd give away to the other kids, especially the York Peppermint Patties!  I traded them for my preferred sweets, like Hershey's bars, Snickers, M&Ms and Twix.

Milk chocolate is softer, sweeter, and always made me want more!

The perfect cluster of sensations to a sugar-obsessed kid.

But something changed in me as I grew older.  I started appreciating the flavor of dark chocolate.  Although it still wasn't my first choice when it came to chocolate, well, you know, I appreciated it a little more.

I found that when dark chocolate is paired with another flavor, like orange or mint, it becomes so much more appealing.  After I ate about three one of these Peppermint Patties, I became a reformed chocolate addict

I love dark chocolate!

So cool, so refreshing.  Feelings milk chocolate never provided.

So soft, so chewy.  Textures I love when it comes to sweet snacks.

York Peppermint Patties:  [sugar free, high protein, GF, vegan]

   Chocolate Coating:

       4oz Sugar Free Dark Chocolate (or chocolate of choice)

       2 tsp Coconut Oil

   Peppermint Filling:

       52g (1/2 cup) Soy Protein Powder

       48g (~6-7) Powdered Erythritol

       1/16 tsp Salt

       42g (3 tbs) Coconut Oil, soft

       6 tbs Water

       1 tsp Peppermint Extract

       1/2 tsp Stevia Extract

Directions: (I did this the hard way, as I don't have a double boiler and a copious amount of chocolate [*gasp!*] but if you do, follow these instructions)

1.  Tape a large square of parchment paper onto your counter or other flat surface and tape the edges to secure.

2.  For the peppermint filling- mix all the ingredients in a medium-sized bowl and form it into a compact ball (if crumbs are coming off or if it isn't sticking, add another teaspoon or so of coconut oil).  Place on the parchment paper and flatten with a plastic rolling pin (I used a plastic pastry roller) and cut out 2" circles with a cookie cutter.

3.  Line a large cookie sheet with parchment paper and lay the cutout circles about 2 inches away from each other.

4.  For the chocolate coating- melt the chocolate and coconut oil in a microwave-safe bowl at 30-second intervals, stirring between each one, until melted.  Spoon just enough chocolate over the circles so that it coats the top only.  Freeze until chocolate is firm.

5.  Flip the circles over and spoon chocolate over the circles so that it coats the top first, then coat the sides of the circles with a small spoon.  When done coating the circles, refrigerate until the chocolate is firm.

Keeps for ~2 days in the fridge.