Peppermint Patties are the popular holiday treat, but the recipes I found overflowed with GMO sugar and trans fats (aka shortening) – not healthy at all! You know me, I set out to “health-ify” the recipe. After a few tweaks and tries, I bet you’ll agree that these are a winner!
Perfect to make-ahead and chill for a Christmas gathering, they’re quick, simple and suit a variety of therapeutic dietary needs:
- Candida
- Keto
- Paleo
- Low Carb
- Gluten Free
- Dairy Free and
- Diabetic Friendly
Here’s how I made them.
Peppermint Patty Bars Recipe:
Coconut Filling Ingredients:
- 5 ounces canned coconut cream
- 3 ounces purified water (I use my Berkey Water Filter)
- 1/2 cup powdered sweetener (such as Lakanto)
- 2 1/2 cups shredded coconut (unsweetened)
- 1 tsp peppermint extract OR 15 drops of a high quality peppermint essential oil
Chocolate Icing Ingredients:
- 1 bag Lily’s brand vegan chocolate baking morsels
- 3 tablespoons MCT oil to give the chocolate a silky feel (I use Perfect Supplements brand because it is glyphosate free – Click HERE to grab some for your kitchen! Use my WELLMADE10 Promocode to save 10%.)
- 1/2 teaspoon vanilla extract (optional, but adds softness to the peppermint flavor)
Instructions:
Heat skillet to low medium and add all coconut filling ingredients. Stirring often, bring to a nice warmth that allows the coconut flakes to absorb the liquid. Remove from heat and set aside.
Meanwhile, using a double boiler, melt the chocolate chips, MCT oil and vanilla. Keep an eye on this, stirring often, so it doesn’t scorch!
Grease an 8×8 glass Pyrex brownie dish and pour in the coconut filling.
Alternatively, line the brownie pan with parchment paper. This makes it easier for removing (once it’s chilled) and slicing into bars.
Pat it smooth with a silicone spatula.
Layer the melted chocolate on top of the coconut, smoothing any air bubbles that may appear.
Refrigerate until set, about 15 minutes.
Options and Ideas:
- Instead of layering coconut mixture below the chocolate mixture, you could stir both together. Tastes the same, but you wouldn’t have the fun look of a white layer then a chocolate layer.
- Rolling the chilled coconut mix into balls, then re-chilling and dipping in melted chocolate would be a cute idea!
- Lily’s vegan chocolate chips are non-dairy. If dairy suits you well, the regular chips work just as well.
- Sprinkle with sprouted walnuts or pecans, coconut flakes or powdered Lakanto sweetener for a snowy effect!
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Hi Jessica, this recipe looks delicious and so healthy! The only thing is I don’t like to use anything made with corn, since almost all corn is GMO now. Even “non-GMO” labeled corn often, if not always, tests positive for glyphosate. Do you happen to know of any other erythritol brands not make from corn, and if so, have you tried them?
Thank you!
Bea Ann Bridges
Hi, Bea Ann, Thank you for your kind words. Yes, as a rule Non-GMO foods are typically grown using synthetic pesticides and herbicides. “Non-GMO” does not imply “made without pesticides” as many mistake. For that reason, I choose organic. While it does not totally eliminate chemical exposure I believe it lessens it. My suggestion would be to source an organic erythritol or substitute with stevia. If you find an organic solution, please let me know! Hope that helps! Jessica