Tuesday, 19 March 2013

Mini Muffin Tin Peppermint Patties (Low Carb & Gluten Free)

Let's just say...wow!  This blogging is a lot harder than I thought it would be.  I LOVE the baking part, don't get me wrong, but then making it interesting for all my readers (if anyone's reading this)...that's a whole different story! But please stay tuned as I promise you many stories, along with my most enjoyed and favourite hobby, baking! These peppermint patties were, how you say, YUMMY! I mean, how can you ever go wrong with mint and chocolate?! So here's the recipe:

Makes approximately 24 peppermint patties

250g dark chocolate bar (I used 85% Lindt Excellence)
6 oz plain cream cheese, softened
4 Tbsps unsalted butter, softened
2-3 tsps pure peppermint/mint extract
6 Tbsps xylitol

Lightly grease two mini muffin tins with oil (not coconut oil). Melt half your chocolate and pour into your muffin tin, just covering the bottom of the cups. Put the muffin tins into your freezer for about 10 minutes or until completely set. Mix your cream cheese and butter in a small bowl. Add your peppermint extract and xylitol. Mix with a fork until there are no lumps and it is completely combined. Now melt the rest of your chocolate. Take muffin tins out of the freezer and distribute the cream cheese mixture evenly onto the chocolate bottoms. Smooth the top of the cream cheese mixture and pour your melted chocolate evenly on top. Put into your freezer for 10 minutes or completely set. Then take your peppermint patties out of the freezer and flip them upside down. Hit it a few times against a hard surface and voilà! You have beautiful, delicious peppermint patties! Store in an air-tight container in your freezer. 

Adapted from Low Carb in Copenhagen blog low carb peppermint patties

Nutrional Info (per one peppermint pattie)

Calories: 60
Total Fat: 14 . 09g
Sat. Fat: 5g
Trans Fat: 0.09g
Cholesterol: 15mg
Sodium: 54mg
Carbs: 3g
Fibre: 1g
Net. Carbs: 2g
Sugar: 2g
Protein: 2g