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No Bake Sugar-Free Peppermint Patty Bites

Prep Time 15 minutes
Total Time 15 minutes
Servings 40
Calories 84kcal
Author Brenda Bennett | Sugar-Free Mom

Ingredients

Cookie Layer

  • ½ cup 70g raw unsaltedsunflower seeds
  • 1 cup 70g shredded unsweetened coconut
  • ½ cup 40g unsweetened cocoa powder
  • 4 tablespoon butter softened
  • ¼ teaspoon salt
  • ¼ cup 50gSwerve sweetener

Peppermint Layer

Outer Coating

Instructions

  • Place the cookie layer ingredients into a food processor. Blend and/or pulse until combined well.
  • Taste the cookie layer for sweetness, add more if needed. Set aside.
  • Prepare the peppermint layer in a stand mixer. Place all ingredients in the mixer and blend on high until smooth. Taste and adjust sweetness if needed.
  • If you are using a candy mold, fill them half way with the peppermint batter then press in the cookie batter level with the top of each mold. Freeze for 1 hour.
  • If you are using an 8 by 8 pan, place parchment paper in the pan and have enough hanging over the edges to easily remove later.
  • Press the cookie batter onto the parchment as evenly as possible.
  • Spread the peppermint batter over the cookie batter. Refrigerate for 30 minutes.
  • Melt the chocolate and coconut oil together for 1 minute intervals in a microwavable bowl until smooth.
  • If using mold, remove pieces from mold and coat each in chocolate. Remove excess chocolate using a fork and place on baking sheet lined with parchment paper. Sprinkle on crushed candy canes.
  • If using 8 by 8 pan, remove by lifting sides of parchment paper. Cut into bite sized pieces. I made 40. Freeze pieces for 30 minutes before coating with chocolate and sprinkling with crushed candy canes.
  • Keep refrigerated until serving.

Notes

Net Carbs: 2.8g

Nutrition

Serving: 1piece | Calories: 84kcal | Carbohydrates: 3.8g | Protein: 0.7g | Fat: 8.5g | Saturated Fat: 6g | Cholesterol: 4mg | Sodium: 23mg | Fiber: 1g