Spiced Chocolate Coconut Creams

A few Christmases ago I made peppermint patties as part of my Christmas gift baskets. I thought I would start experimenting with some different recipes to come up with something a little healthier. A traditional peppermint pattie filling is made with confectioners sugar, which I wanted to avoid. While this filling won’t melt in your mouth, like  a traditional pattie, it is still smooth and creamy, with a lot less sugar.

This recipe made 40 candies, the amount you make may differ based on the type of silicone molds you use.

Filling Ingredients:

1/2 C. Coconut Butter

3/4 C. Spiced Almond Milk

3 Tbsp. Maple Syrup



Place all ingredients in a high speed blender. Blend till smooth and creamy.

choc. spiced coconut cream in mold

Pour into silicone molds. Place in freezer to set.

choc. spiced coconut cream in bowl

Remove  candy from molds, place in bowl in the freezer till you melt chocolate coating.

Line a cookie sheet with parchment paper and set aside.


Chocolate coating:

1-1/2 C. Enjoy Life Chocolate Chips

1-1/2 Tbsp. Coconut Oil

Place chocolate chips and coconut oil in double boiler. Stir till melted.

Remove candy from freezer.Place candy on a fork and dip in melted chocolate.

Remove excess chocolate by dragging the fork across the rim of the chocolate pan.

choc. spiced coconut cream dipped in chocolate

Place on parchment lined sheet.

choc. spiced coconut cream done

Sprinkle with salt if desired.

Place pan in freezer to set chocolate. When set, store chocolates in container with lid in freezer.


Some of the products I used for this recipe include:




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