PEP cool mint patties were one of my favourite candy bars growing up. Oh, and Junior Mints. And York Peppermint Patties! Gah. And Wonderbars, but that’s another story. Peppermint and chocolate are a match made in my taste buds heaven. Oh, and don’t tell me chocolate and peppermint is only for the holidays…pssshhh, I don’t know who makes these rules, but I don’t want to hear such nonsense. It’s like saying you can’t play Christmas music in October!
I even had a chocolate peppermint Glo Bar to highlight my love for them – “peppy-mint”. Not surprisingly, it’s one of my favs. I decided it was a good idea to make a dessert bar that would taste just like a peppermint patty. It’s been way too long. Plus, it’s no-bake meaning no summer hot flashes! I had one of those earlier Monday. Don’t ask me why I thought it was a good idea to make soup…or muffins…
First things first, I have a P.S.A. to share.
I don’t know how this chocolate bar eluded me for so long, but I tried it this weekend and I almost DIED in ecstasy. Creamy, dark – but not bitter at all – did I mention creamy? and fair-trade? I can’t believe I only bought one. Rookie mistake!
Edited to add: While the bar I purchased didn’t list any dairy products, from what some of you have told me below, the new US label contains milk powder. I found some info from the company website explaining why and posted it in the comments below if you are interested.
Obviously, I used this chocolate for the bars and proceeded to rock my face off. Then, I walked around with a smudge of chocolate on the corner of my mouth for who knows how long. After putting in a 12-hour work day yesterday, I plopped down on the couch kicking my heels up and Eric kindly pointed out that I had a rolled oat stuck on the top of my foot. This was in addition to 3 cooking stains on my shirt and chocolate on my face. Hot.
Luckily, he’s used to it.
The good news is these bars are worth it. And odds are, you aren’t as messy as me.
Step 1 involves processing ingredients like almonds, walnuts, oats, cocoa powder, sweetener, etc until a ball of dough forms.
Then you press it into an 8-inch pan lined with parchment paper. The dough is very sticky so cover the dough with a piece of parchment paper before attempting to spread it out.
Finally, melt chocolate with a touch of coconut oil and peppermint extract. Spread it over top and freeze the whole thing for about 10-15 minutes. Oh, and sprinkle some flaked coconut on top if you wish! It adds a nice crunch…and it’s so darn pretty in a photo.
Cut into bars and serve chilled with a glass of almond milk. You’ll swear you’re eating a peppermint patty!
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No Bake Peppermint Patty Bars
Yield
12 small bars
Prep time
Cook time
0 minutes
Chill time
10-15
Total time
Ingredients
- 2 cups rolled oats, processed into a flour (or 2 cups oat flour)
- 1/2 cup almonds
- 1/2 cup walnuts
- 4-5 tbsp cocoa powder, to taste
- 1/2 tsp fine grain sea salt, or to taste
- 2 tbsp packed brown sugar
- 2 tbsp almond milk
- 5 tbsp pure maple syrup
- 1/4 cup rolled oats
- 1/4 cup dark chocolate chips
- 75 grams dark chocolate (about 3/4 chocolate bar)
- 1 tsp coconut oil
- 1/4 tsp peppermint extract
- Flaked coconut, to garnish (optional)
Directions
- Line an 8-inch pan with two pieces of parchment paper, one going each way. Set aside.
- If making oat flour, add 2 cups rolled oats into a high speed blender. Blend on high until a flour forms.
- In a food processor, add almonds and walnuts. Process until a very fine crumble. Add oat flour, cocoa powder (start with 1/4 cup for now), salt, and brown sugar. Process until combined.
- Add in the maple syrup and almond milk. Process until a ball forms. Add another tablespoon of cocoa powder if desired. Process in the 1/4 cup rolled oats and chocolate chips until combined.
- Take mixture and crumble it all over the prepared pan (it will be very sticky but not to worry). Now place parchment paper over top and press down evenly with your fingers. Use a pastry roller to smooth it out. Once smooth, place in freezer while you melt the chocolate topping.
- Add chocolate, coconut oil, and peppermint into a small pot. Melt on low until most of the chocolate has melted and remove from heat. Stir. Remove pan from freezer and pour melted chocolate on top. Smooth out with spatula. Sprinkle on coconut (opt.) and place in the freezer for 10-15 minutes, or until set. Slice into 6 narrow rows and then in half to make 12 bars. Serve chilled with a glass of almond milk. Store in the freezer.
Nutrition Information
(click to expand)
No, there isn’t any fresh mint in the bars as the picture suggests, but it sure does make a nice accent in the photo. Feel free to use fresh mint processed into the bars if you want a double peppermint kick! I tend to think of these ideas after the fact…
Ah! Morning food porn. I have some awesome Green & Black’s cocoa powder to uses here with the bar. I may add some dried cherries for a cherry coconut treat. Yum!!
During this time of the year, I’m all about the no-bake recipes. Thanks for sharing! I bet the mint makes it very refreshing :)
Your post is the first thing that greeted me when I woke up this morning. I think it’s going to be a good day.
But girl, why on earth would you not save this one for your cookbook?! ;)
Ahhh Ange these are gorgeous! I love no-bake desserts and like you, love peppermint as well. Oh, and I’d be willing to bet I could give you some good competition for eating messiness – you should have seen my shirt after a few hours in the kitchen yesterday (although to my credit, it was nowhere as dirty as the kitchen floor!!)
OH. MY. GOODNESS! I like how the serving size is 12 small bars. I think mine would be 6 big ones! HA!
Eeek you used my favorite chocolate as well! Cant wait to try!
yes that is my absolute favorite dark chocolate brand, I get the 86% and a little goes a long way! So smooth and not bitter like you said.
I swear I pick the worst days to do cooking on to. So I stopped completely…kidding, but I wish I would!! These bars look amazing. I don’t have any peppermint extract so that would be something I need to get and then make these!! And I agree, it’s not just a Christmas thing ;)
Yum, these look delicious! The white coconut on top is gorgeous!
These look delicious. I cannot wait to make these as soon as we are all settled in our new home. I miss baking! So, question for you. I thought I read that Green and Black Chocolate was no longer vegan. Am I wrong? It was the only chocolate that I liked eating especially the dark chocolate and then someone called me out on it that it was no longer vegan.
There wasn’t any dairy listed on the label, so I’m not sure unless something has changed.
Just found this on their website:
“By definition vegan products contain no ingredients derived from animals within the recipe and this still remains true for Green & Black’s dark chocolate. However as our dark chocolate is made on the same production line as our milk chocolate there is some risk of cross contact. As a result, the desire for clearer allergen labelling now conflicts with the vegan statement and we have reluctantly decided to remove it from our labelling.”
i wondered the same thing but i have noticed that sometimes the canadian versions of certain products have different ingredients than the american ones. in the US green and blacks has milk powder in it for sure.
I just found these two statements on their website that clear up the dairy issue in the U.S. Bars. They DO NOT add dairy, but put whole milk powder on the ingredient label because they’ve discovered that even with cleaning the machinery, cross contamination is likely. Statements below:
HAS THE RECIPE FOR DARK CHOCOLATE CHANGED?
No, the recipe has remained the same since 1998.
WHY HAS THE ALLERGEN WARNING ON YOUR DARK CHOCOLATE BARS CHANGED?
The change highlights milk as an ingredient in our previously labelled ‘vegan’ dark organic chocolate bars. As both the milk chocolate and dark chocolate bars are made using the same production line there is a risk of cross contact. A recent audit revealed that traces of milk residues can still be found on manufacturing equipment despite intensive cleaning.
One more thought: Based on their statements above, The Green and Black’s Dark Chocolate could still technically be labeled vegan. I think that it’s something that readers will have to personally decide on whether or not they want to support and buy the chocolate.
Here is the statement from the company that certifies vegan products: (from vegan.org/certify)
WHY DO YOU ACCEPT PRODUCTS THAT ARE MANUFACTURED ON SHARED MACHINERY?
We do allow companies to use shared machinery (machinery that ran products containing eggs or dairy) in the production of their products, but most of those products carry a label that says so. Companies must provide documentation of the steps that are taken to thoroughly clean the machinery. Even though the machines are guaranteed to be cleaned thoroughly between non-vegan and vegan batches, shared machinery may contain trace amounts of eggs or dairy. For this reason, a Vegan Certified product may not be acceptable to individuals with food allergies.
Many vegan companies lease non-vegan kitchens and equipment from other companies to produce their products and many companies make vegan and non-vegan items on the same machines. It is extremely expensive for these small companies to purchase dedicated vegan machinery of their own. In fact, many vegan companies may not exist if they had to purchase their own equipment.
When we were starting the Vegan Certification Campaign we had to establish what was going to be considered “vegan”. Most products with vegan ingredients would not be considered vegan under the strictest standards because of some form of processing contamination. We decided that we would not exclude products that may possibly contain trace amounts of “contamination”. We consulted with other prominent vegan organizations and we all agree that vegan purity is more harmful then helpful.
Our motivation is working to end cruelty to animals and we don’t feel that avoiding trace amounts of animal products in vegan foods helps end animal suffering. It is far better for the animals that these vegan products exist. So many vegans say that Soy Delicious is the best vegan ice cream they have ever had. Soy Delicious would most likely not exist if they had to purchase their own vegan dedicated machinery. It is far better for people to realize that they have this option instead of nothing. If there were few vegan options how many people would become vegan?
We are working to end cruelty to animals by showing the non-vegan food industry that there is a market for vegan products. Once there are more vegan products available, more people will want to become vegan. As more people become vegan, more companies will make more vegan products and will be able to afford dedicated machinery. As it stands now, most people think veganism is too hard, restrictive, and expensive. When more vegan food is available it will be easier to find cheaper vegan options so people will find it easy and accessible to be vegan. Making veganism appeal to all is the only way veganism will grow and therefore cruelty to animals will lessen.
One more if you want further info!
WHY MIGHT THERE BE TRACES OF MILK IN THE DARK CHOCOLATE?
As we make Green & Black’s dark organic chocolate bars on the same production line as milk organic chocolate bars there will always be the possibility of some cross contact. It is impossible to remove all traces of milk residues from the equipment.
From Green and Black’s site:
WHAT LEVEL OF MILK WOULD BE SAFE FOR A MILK ALLERGY SUFFERER?
There is no clear data for this and experts differ on what is safe. Some suggest 5ppm casein is sufficient to cause an attack in severe sufferers. As a result we are ensuring that our labelling clearly lists milk as an ingredient.
I just went to the store to buy that chocolate bar and there was whole milk powder listed on the label….maybe it all depends on where you live!:S
I was wondering the same thing as these other readers–I’m from Alberta and all the Green & Blacks in my area have milk powder in them. Definitely depends where you live, I guess! :(
Maybe some stores are using up the “old” bars before the new bars w/ new labels are put on the shelves? I’m going to contact the company about it to find out.
Strange indeed. Have labelling laws become more strict with regard to allergens in the US? From what I read, it doesn’t sound like they actually put milk powder in their dark chocolate, but that it’s merely made on the same equipment.
I’ve been wondering about this for awhile now. I discovered Green and Black’s peppermint chocolate a few years ago and enjoyed them heartily. Then they started adding milk to the ingredients list of some flavours in some places I went. I stopped eating it when I moved to the states and they all said milk. Now I’m back in Australia and milk is not on the ingredients list here. I wonder if there are new laws regarding labeling allergens in the US since previously they just used to say that it was manufactured on the same equipment as milk/nuts, etc.
This happened with all Green And Black’s products a few years ago in the UK. They slowly rolled out the old packaging and replaced it with new containing the milk warning. As someone who was coming off milk due to an allergy, I can confirm that eating this chocolate gave me a stomach reaction even though it supposedly only contains traces of milk from the manufacturing equipment. Chocolate machines are notoriously difficult to clean, meaning if you eat ‘vegan’ chocolate made on the same machines as chocolate containing dairy products there is likely to be some traces of milk in the vegan products.
Hi,
The change a few years ago in the UK happened because Cadburys bought Green and Blacks – from that point on they started using the shared production line.
I notice the statement above which allows certification, says that they certify products as vegan which share equipment becasue they don’t want to punish small vegan companies who can’t afford seperate production lines. I’m not sure how this applies (in the vegan or small stakes) to Kraft – which have taken over Cadburys and so own Green and Blacks.
Seth
That’s interesting Seth. Thanks for your comment!
Genius! These look fantastic, and again, I have to say, your pictures are so beautiful!!
Oh yum! Chocolate and peanut butter is one of my favourite combos.
Haha woops I meant choc and mint but obviously pb is great too :)
Holy wow. These look dangerously good. Not just the recipe either–great food photography–especially the last pic with mint! Makes me want to eat it from the page :)
I love the combination of dark chocolate and peppermint! Your bars looks absolutely delicious!
I absolutely love your blog! I usually tell myself, I’ll just scroll down to the recipe and skip all the reading before it, but every time I’m so captivated by your unique and humorous writing style, I always end up enjoying the written part more than the recipe…….and trust me, I always enjoy the recipe!! :) These bars look amazing!
YOU ARE MY HERO!! These look AMAZING! No seriously, peppermint patties and junior mints were also my favorite growing up (they were tied with Reeses cups). I just bought some organic peppermint oil to make my own homemade Metro Mint water so this is perfect timing. Have a good one Angela!
ahh, you discovered our secret – Green and Blacks! Good stuff eh? These look fantastic. I don’t often bookmark stuff, but I have done with these. I was thinking to play around with the essence though – maybe try coconut as I’m not sure I’m a major mint fan.
Choc & mint is my favorite combo for ice cream and desserts, too. These look fantastic. Also, I’ve recently discovered the Green & Black dark chocolate bars and have had at least a few squares a day for the past 2 weeks. Best organic/fair trade chocolate I’ve found. Anyways, I’m bookmarking these bars. Can hardly wait to try them.
You might be my sister from another mister. I LOVEEE peppermint chocolate, and tried unsuccessfully a couple months ago to make no-bake peppermint patties on my own. Looks like I’ll be making these tonight!! :)