Close up shot of three Collage image showing the first steps to make Vegan Peppermint Patties on a white table.
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Vegan Peppermint Patties

Cool, creamy, melt-in-your-mouth vegan peppermint patties that are coated with rich dark chocolate. All you need is 5 ingredients!
Prep Time35 mins
Chill Time1 hr 10 mins
Total Time1 hr 45 mins
Course: Candy
Cuisine: Gluten-Free, Vegan
Keyword: candy, chocolate, peppermint
Servings: 22
Calories: 187kcal
Author: Gwen Leron

Ingredients

Instructions

  • Line a cookie sheet with parchment paper.
  • Add powdered sugar to a large mixing bowl and add 1/2 teaspoon peppermint extract to the powdered sugar.
  • Add 1 tablespoon of milk and mix well until everything has combined. Add another tablespoon and mix again. Add the third tablespoon and mix again.
    If the mixture is still a little dry at this point, add more milk, only a few drops at a time. Mix again until a firm ball is formed. Ball should be firm and hold together, it should not lose its shape while sitting.
  • Using a small cookie scoop, a spoon, or your hands, scoop a small piece of the dough and roll into a ball. Place ball on the parchment-lined baking sheet and flatten slightly. Repeat until all of the dough has been used.
  • Place cookie sheet in the freezer and freeze for at least 1-hour.
  • Place chocolate chips and coconut oil in a glass bowl and melt using the double boiler method or in the microwave in 30-second intervals. Stir after each interval. Once chocolate has melted, stir well to make sure oil and chocolate have combined. Allow chocolate to cool slightly before dipping.
  • Remove the cookie sheet from the freezer. Place 1 patty at a time on a fork and dip into the chocolate. Let excess chocolate drip off and place back onto the cookie sheet.
  • If using, sprinkle crushed candy cane on top of the patty. You'll have to work fast because the chocolate firm up quickly.
  • Repeat with the rest until all patties have been dipped.
  • Place baking sheet back into the freezer for about 10 minutes for patties to harden. Once firm, place patties into an airtight container and store in the refrigerator.

Notes

To ensure recipe success, please read FAQ and notes below before making this recipe. Please also see the step-by-step images above.
  • IMPORTANT: Don't add all the milk to the powdered sugar at once or you may end up with a runny powdered sugar mess. Instead, add the milk gradually, as instructed in the directions.
  • All peppermint extracts have different strengths. Start by adding 1/2 teaspoon and once the ball is formed, taste. If you find that it needs more mint flavour, knead 1/4 teaspoon more into the ball.
  • Patties can be made as small, large, or as thick as you'd like, but don't make them too thin or you will run into issues when dipping them into the chocolate. The patties I made in the pictures above are about 2-inches in diameter and the recipe made 22 of those.
  • When dipping the frozen patties into the chocolate, if they start to thaw out and get soft, put them back into the freezer to firm up again before continuing with the dipping.
  • Store leftovers in an airtight container, in the refrigerator, for up to 1 month. Layer between sheets of parchment paper to prevent sticking. They can also be placed in the freezer for longer.
  • Nutrition info is based on 1 of 22 peppermint patties (2" in diameter) without crushed candy canes on top and using semi-sweet chocolate. Nutrition info is only to be used as a rough guide. Click to learn how nutrition info is calculated on this website.

Nutrition

Serving: 1peppermint patty | Calories: 187kcal | Carbohydrates: 31g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Sodium: 2mg | Potassium: 1mg | Fiber: 1g | Sugar: 27g | Iron: 2.2mg