Let me start off by saying that I really don’t enjoy mint chocolate. At all. So, the fact that this recipe exists is a pretty big deal for me!
I swore I’d never create a mint chocolate recipe, but the holiday season (not to mention my readers) demanded it.
And I am here to please. So allow me to introduce you to my first-ever (and possibly only) mint chocolate recipe: protein peppermint patties!
These treats are not just a nod to the holiday spirit with their minty freshness but are also packed with 4 grams of protein per patty.
Who knew indulging in holiday treats could align so well with your fitness goals?
Traditionally peppermint patties are made with a combination of sugar & corn syrup, but I needed to switch things up to bring my own high-protein spin. The filling may be slightly different, but it captures all the flavor and texture you’d expect from a peppermint patty.
Ingredients for Protein Peppermint Patties
In creating these protein peppermint patties, I had to get a bit creative in my approach. I didn’t want to mess with corn syrup, so I needed to find a solution that yielded a fluffy, yet firm, peppermint filling.
This protein filling is made with just 4 simple ingredients: protein powder, buttery spread, powdered sugar, and peppermint extract.
The star of the filling, Vanilla PEScience Protein Powder, is my go-to for that fluffy texture and added protein. PEScience is a blend of whey & casein, which is ideal for a recipe like this because the addition of casein gives us that fluff we are after.
Whey protein alone won’t work nearly as well (and may end up gritty), and plant-based protein tends to become very dry and crumbly. However, I did test a vegan version of these peppermint patties, and you can find those notes in the recipe card below.
The light buttery spread and powdered sugar substitute ensure the patties are creamy and sweet, but still on the lower-calorie side.
And, of course, the peppermint extract is what gives these patties their festive flavor. A little goes a long way, and you’ll be surprised by just how much peppermint flavor these have.
For the coating, I’ve opted for dark chocolate mixed with a bit of coconut oil. This combination creates a smooth, rich coating that perfectly complements the peppermint filling.
When I first tried this recipe, I used dark chocolate alone, but it ended up being too thick. Adding a small amount of coconut oil thins out the chocolate and makes for easier dipping.
The Process: Making the Peppermint Patties
Let’s dive into how to bring these patties to life.
It all starts by mixing the filling ingredients to achieve a dough-like texture. It’s going to be very soft, but you’ll be able to work with it pretty easily. A quick tip: use a little powdered sugar to help prevent sticking.
The thickness of your patties is up to you. Go thicker for a richer experience or thinner for a lighter bite.
Once you flatten the dough with your hands, you’ll take a small cup, cookie cutter, or other round object to cut out your peppermint patties.
In this example, I cut 12 patties, but they were a little thinner than I would have liked, so I recommend aiming for 8-10 patties instead.
Once shaped, they need a good chill – either in the fridge or freezer, depending on your preference. Chill the dough for one hour to allow it to firm up and for the chocolate coating to harden once dipped.
After the dough has chilled, you’ll melt together dark chocolate and coconut oil. Chocolate alone with be too thick for dipping, so adding a little bit of coconut oil will thin it out and make dipping much easier.
Combine both ingredients together in a small bowl and microwave in short intervals (about 15 seconds) to mix until smooth.
Dipping the chilled patties in melted chocolate is perhaps the most satisfying part. Watching each patty get coated in that glossy chocolate and setting them aside to let the excess drip off is almost therapeutic.
I’m no chocolatier, so my patties were not the prettiest after dipping, but I care more about flavor than aesthetics.
When it comes to dipping the peppermint patties, I opted to create more chocolate dip than I needed. Doing this makes coating the patties much easier so you don’t end up needing to scrape chocolate off the bowl.
As I dipped each patty, I weighed my mixture, and I found that each patty used roughly 5 grams of chocolate dip, so I based my nutrition facts off that. It may vary slightly for you, and feel free to double-dip if you want an extra thick chocolatey coating.
Add the protein peppermint patties back to the fridge or freezer for about 10 minutes to allow the chocolate to harden, then you’re ready to enjoy!
Personally, I like to keep these stored in the freezer. When it comes to chocolate candy, I almost always prefer it frozen, and these are no exception. The fridge works great, but there’s something about the firmness of the filling in the freezer that I much prefer.
So there you go, your very own Protein Peppermint Patties! They are perfect for a post-workout treat, a healthy snack to curb those sweet cravings, or as a festive addition to your holiday dessert spread.
I’m still not a mint chocolate truther, but this recipe made me appreciate that flavor combination a tiny bit more. I have the leftovers stored in the freezer, so we’ll see if it continues to grow on me!
- 48g (1.5 Scoops) Vanilla PEScience Protein Powder (or comparable whey/casein blend protein)
- 48g (3.5 Tbsp) Light Buttery Spread (I use Country Crock Original)
- 50g Powdered Sugar Substitute
- 1 tsp Peppermint Extract
Chocolate Coating (you will not need all of it)
- 120g Dark Melting Chocolate (or any chocolate of your choice)
- 2 tsp Coconut Oil (to thin out the chocolate)
- In a large bowl, add all of the ingredients for your peppermint patty filling (vanilla protein powder, butter, powdered sugar, and peppermint extract). Mix until it forms a dough.
- Add the peppermint filling to a sheet of parchment paper, and sprinkle with a little bit of powdered sugar to make it easy to work with.
- Use your hands to flatten the dough down (the exact thickness is up to your preference) and then use a small cup or cookie cutter to begin cutting circles out of the dough.
- Depending on the thickness of the dough, the number of peppermint patties you create will vary, but you should aim to create roughly 10 peppermint patties with this recipe.
- Once your patties are cut, add them to the fridge or freezer for one hour. I prefer these peppermint patties frozen, but if you want them to remain soft inside, the fridge works great. Either way, the chilling process is essential to firm up the filling.
- Once the patties have chilled, prep the chocolate coating by melting your dark chocolate and coconut oil together in the microwave until smooth. Microwave in 15-second intervals to stir the mixture and prevent overheating.
- Remove your peppermint patties from the fridge or freezer, then dip each into the chocolate. Use a fork to remove the patty and allow excess chocolate to run off, then return to the parchment paper. Continue until all peppermint patties have been coated in chocolate.
- Add your peppermint patties back to the fridge or freezer for about 10 minutes to allow the chocolate to harden, then enjoy!
- Note: You will have more chocolate dip than needed, which is preferred to make dipping easier. I weighed my chocolate dip while prepping, and each peppermint patty used about 5 grams total, which is what I based the nutrition facts on. It may vary slightly depending on the size of your patties and how thick your chocolate coating is.
- How to store: Keep these peppermint patties stored in the fridge or freezer to keep the chocolate firm. I actually find that these are best frozen, and the filling remains soft enough to enjoy frozen.
- Make vegan peppermint patties: Use a plant-based protein powder (the same amount) but bump the buttery spread up to 70 grams total. Plant-based protein is very absorbant, so more fat is needed to keep these soft.
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Nutrition InformationYield 10 Serving Size 1 Peppermint Patty
Amount Per Serving Calories 65Total Fat 4gCarbohydrates 3gProtein 4g