Peppermint Coconut Oil Snacks

April 20th, 2016 4 Comments

IMG_2713 photo by Roy Hampton

It has been so fun going through my father’s photos of our times in Mexico.  Good memories of a slower life, and my oh my we all looked so young.

This is a print of two nopales (prickly pear cactus) growing on a hilltop.  One grey day while taking a walk on the mesa my father noticed he could see these dancers when he was at a very particular place in the road.  A few feet either direction and there was merely more cactus growing slowly on a hill, but this specific spot gave him a glimpse of two ballet dancers, one lifting the other into a still-life position of grace and captured for us by his camera lens.

It’s good to notice things when we’re out and about.




And now onto Coconut Oil…

You can’t throw a paleo meat stick these days without hitting something touting the amazingness of coconut oil.  It’s become the darling of numerous diets out there, and what a tasty and handy darling it is.

There are so many opinions about the fats that we eat.  I am definitely of the “I LOVE FAT” variety, but mostly because I grew up being unafraid of fats (‘low-fat’ never made it to our farm) and I just waited patiently until others came back around.  I am not a nutritionist and won’t try to convince you to change, especially if you’re feeling great doing what you’re doing….but if you ARE looking for ways to include coconut oil in your day, these little buddies are a handy way to enjoy a satisfying snack.


Unrefined virgin coconut oil that is extracted without the use of chemicals is the way to go.  “Wet-pressed” is even better but it’s more difficult to find for those of us in non-tropical settings.  Read much much more about the oil extraction methods here.


Health benefits?  Holy stromboli.  There is way too much to write but here are just a few: antimicrobial, antifungal, antibacterial and antiviral properties; aids in function of thyroid and endocrine system; aids in digestion; helps control blood sugar; converts easily to energy; helps with the absorption of nutrients….the list goes on and on and on.  If coconut oil could mow the lawn and change a flat tire I would marry it.  (sorry, Scott)

Check out if you’re interested in a more complete explanation of the benefits of coconut oil.




If you’re using little molds like this I found it best to chill them in the freezer for around 30 minutes.  They should pop out easily and can be stored in a covered container in the refrigerator or freezer.  If they don’t pop out easily, run a little warm water on the backside of the pan to slightly melt the oil.


There are endless other flavorings you could use with chilled coconut oil treats:

  • Lemon, Lemon Zest
  • Lime
  • Ginger
  • Turmeric
  • Vanilla
  • Cinnamon, clove, allspice, or any of those ground aromatics
  • Chiles—ooo that sounds really good, I may try making a Chile, Cocoa, Coconut Oil and Fig bar this summer



Peppermint Coconut Oil Snacks 

Prep Time: 20 minutes


Melt in a small saucepan:

1/4 cup Coconut Oil, melted

1/2 – 1 teaspoon Brown Sugar (Optional)  I tried using honey but is wouldn’t blend into the oil and stayed separate at the bottom.  It might work if you don’t melt the oil at all and simply blend in a food processor.  

Let this cool for a bit.

Whisk together is a bowl, or a food processor if making a large amount:

the melted Oil and Sugar

1/4 cup Coconut Oil, firm

2 teaspoons Cocoa powder

1/8 teaspoon Peppermint Oil

Use a spoon to ladle the oil into tiny cups, molds, or pour onto a flat pan.  

Chill flat in the freezer for at least 30 minutes then remove from the containers by turning the pans upside down.  

If they don’t pop out easily by turning the pan upside down, tap the backside to release, or run warm water on the backside of the pan to slightly melt the oil.

If you used a flat pan to chill the oil, break it into smaller bite sized pieces for easy storage.

Store covered in a cool place or in the refrigerator.



What a beautiful cutting board my sister gave me!




  1. Dana says:

    Thanks for this treat! I started using coconut oil in my pie crusts, and they always turn out perfect. I love the dancing cactus, and hope to share the photo with my friend Mary.

  2. Norma Hervey says:

    I have lots to learn and try this summer, buying the right pans as there are none here and I don’t know if there is any coconut oil either but it all sounds wonderful!! Thank you. Thanks too to Roy for the picture – I would love to see some of those photos of Mexico and all of you when you were so young!!

    See youin a fe months. Now I am off to Tenerife and Liviu’s family.

  3. Betsy Hilgendorf says:

    Yum! I’ll have to give that a try.

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