Description
These Vegan Peppermint Patties are a delightful homemade treat perfect for the holiday season or any time you crave a cool, minty chocolate snack. Made with a creamy peppermint filling dipped in rich vegan chocolate, these patties are dairy-free, easy to prepare, and sure to impress. The recipe features a smooth peppermint-flavored filling that is chilled to firmness before being coated in melted chocolate and optionally topped with crushed candy cane for extra festive flair.
Ingredients
Filling
- 3 cups (360g) powdered sugar
- ½ - ¾ teaspoon peppermint extract
- 3 tablespoons non-dairy milk (such as almond, soy, or oat milk)
Chocolate Coating
- 2 cups (360g) vegan semi-sweet chocolate chips
- 2 ½ teaspoons coconut oil
- ½ candy cane, crushed (optional, for garnish)
Instructions
- Prepare the workspace: Line a cookie sheet with parchment paper to prevent sticking and make cleanup easy.
- Mix the peppermint filling: In a large mixing bowl, combine the powdered sugar with ½ teaspoon of peppermint extract. Add 1 tablespoon of non-dairy milk and mix well. Continue adding the remaining milk one tablespoon at a time, mixing after each addition. If the mixture feels dry, add a few drops more milk until a firm, pliable ball forms that maintains its shape when left to sit.
- Form patties: Using a small cookie scoop, spoon, or your hands, portion out small pieces of the dough. Roll each piece into a ball and place it on the prepared baking sheet. Slightly flatten each ball to form a patty. Repeat until all dough is used.
- Freeze patties: Place the cookie sheet in the freezer for at least 1 hour to allow the patties to firm up completely.
- Melt the chocolate coating: In a glass bowl, combine the vegan chocolate chips and coconut oil. Melt using a double boiler or microwave in 30-second intervals, stirring well after each interval until smooth and combined. Let the chocolate cool slightly to prevent melting the peppermint patties when dipping.
- Dip the patties: Remove the cookie sheet from the freezer. Using a fork, dip one patty at a time into the melted chocolate, ensuring it is fully coated. Allow excess chocolate to drip off before placing it back on the parchment-lined baking sheet.
- Add garnish: If desired, quickly sprinkle crushed candy cane on top of each chocolate-coated patty before the chocolate hardens.
- Repeat coating process: Continue dipping and garnishing all remaining patties until finished.
- Chill to set: Return the baking sheet to the freezer for about 10 minutes or until the chocolate is firm.
- Store: Once solid, transfer the peppermint patties into an airtight container and store them in the refrigerator for freshness.
Notes
- Adjust the peppermint extract amount to your taste preference; use up to ¾ teaspoon for a stronger mint flavor.
- Use non-dairy milk alternatives that suit your dietary needs, such as almond, soy, or oat milk.
- The dough should be firm and not sticky to the touch; add milk very gradually to achieve the right consistency.
- If you don't have a candy cane, you can omit the crushed candy topping or substitute with finely chopped peppermint candies.
- Melting the chocolate gently is crucial to avoid burning; stirring frequently ensures a smooth coating.
- Keep the patties refrigerated once coated to maintain their shape and texture.
- These treats are best enjoyed within a week but can be frozen for longer storage.
- Prep Time: 30 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-Cook
- Cuisine: American
