Before you scroll down to peek at the ingredients, read this first. NO. I AM NOT CRAZY. I swear! You might not find oodles of people using vegetables in their desserts, but if done correctly, it can be done (and taste delicious, and be completely undetectable). NO one (even all-out veggie haters) will guess there’s cauliflower in the middle of these cute little patties. Not only are they nutritious and sugar-free, but like most of my recipes, they’re easy. If you own a mini blender, like a Nutribullet, you can make these. I’ll be honest, I cheated on the cauliflower. I didn’t rice my own. I bought the organic riced/bagged cauliflower from Trader Joe’s. It’s in the freezer section and it is amazing when you need “rice” in a hurry. My kids ask for pizza from time to time, and the only kind we ever eat is my homemade cauliflower crust pizza. Having a couple bags in my freezer at all times makes requests like these an easy, “YES” for me. “Sure you can have pizza kids,” is always my answer when I’ve got this bag of goodness on hand. I had a little left over and decided peppermint patties would be a fun little dessert, especially because it’s holiday time and mint just sounds good. I always use Lily’s chocolate for my recipes. It is sugar-free and positively rich and delish. Since you’re melting it, you can buy the bars, as they melt up great. The chocolate chips do too, but since chocolate chips are supposed to hold their shape in baking, they tend to need longer or the addition of a drop or two of coconut oil to become glossy and smooth. I seem to always have the chips on hand because I buy them off Thrive market (click here). They tend to be a bit cheaper than at Whole Foods.
Let me know if these fool your family. I've never had anyone guess the secret ingredient!
- Prep Time : 10 minutes
- Cook Time : 2 minutes
- Yield : 10
- 1 cup Trader Joe's Cauliflower Rice*
- 1/2 cup shredded coconut
- 8 mini scoops concentrated stevia** - (or about 3 1/2 tablespoons granulated sweetener)
- 1/2 teaspoon peppermint extract
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon water - (only add if needed)
- 1/3 cup sugar-free chocolate chips
- 1/2 teaspoon coconut oil
- Defrost cauliflower rice. Squeeze out all moisture.
- In a mini blender, add the cauliflower rice, coconut, sweetener, extract and water (if needed).
- Blend several times, scraping the sides often. Mixture needs to be fairly smooth but not watery. Just pulse, scrape, stir and repeat 3-4 times.
- Melt the chocolate and oil in the microwave in 20 second intervals until melted and smooth.
- Using 10 mini silicone muffin cups, spoon about 1 teaspoon of chocolate into the bottom and halfway up the sides of each cup.
- Use one silicone cup as a mold for the peppermint centers by scooping a heaping teaspoon into a cup, and press down firmly with the back of a spoon. (They should be about 1/4-inch thick).
- Pop out and place atop the chocolate and press lightly. Cover the top with more melted chocolate. Repeat until the ingredients are gone. Place in freezer for 20 minutes to set. If not eating right away, place in fridge until ready to eat.