You know what I just realized? I'm a little tiny wee bit obsessed with making vegan chocolates at home. So far I have shared with you my Vegan Peanut Butter Cups, Easy Vegan Coconut Mounds, Vegan Chocolate Creme Eggs, and Easy Fruit & Nut Vegan Chocolates.
Yeah, I know, so many chocolates! Obsessed. The thing is, as much as it's easy to buy veggie dogs at the grocery store, the chocolate makers haven't really seemed to catch up with the times yet, as there aren't many vegan chocolates on the market. No worries, problem solved: make your own! Vegan Peppermint Patties.. welcome to the show.
Yeah boi! I love the mint chocolate combo, it's one of my all-time favourites. I regularly sip on mint chocolate tea, with (probably) way too much sugar and soy cream stirred in. (Shhhhh don't judge me), it's so yummy. So these Vegan Peppermint Patties are way, way up there on the super delicious scale.
Soft, creamy, sweet, minty filling, surrounded by luscious chocolate. One of the dessert worlds best combos in my opinion. Yeah, I'm in. I'm all the way in.
Only 5 easy ingredients to make vegan peppermint patties (no really, that's it). They make a great gift (if you are ok with giving them away). They also store for a long time in the fridge or freezer making them a great little sweet treat to have on hand.
How To Make Vegan Peppermint Patties:
Use a hand mixer or stand mixer with a large bowl to beat the powdered sugar, vegan butter, agave, and peppermint extract together, making sure the butter gets completely mixed it.
It may look very crumbly. Use your hands to gather up the mixture and form a ball. Knead it together a few times making sure everything is nicely incorporated, and the dough holds together nicely.
Take 1 tablespoon of the dough and shape into a patty. I like my vegan peppermint patties nice and thick, but if you are more of a thin mint type of person, feel free to make them thinner.
Lay the patties in a single layer on the parchment lined baking sheet. Repeat until you use up all the dough. Pop in the freezer for 15 minutes or longer to set.
Melt the chocolate chips in a double boiler.
Take one patty at a time and dip it into the chocolate, turning to evenly coat. Shake off excess chocolate then return the patty to the parchment lined baking sheet. I found using two forks, one in each hand, was the easiest method for dipping.
If the patties start to soften before you finish coating them all with chocolate, return to the freezer to chill as needed. Once finished and all of the patties are chocolate coated, pop the tray back in the freezer set for about 10 minutes until the chocolate is completely set. Enjoy!
Vegan Peppermint Patties
Ingredients
- 3 cups powdered sugar
- ¼ cup vegan butter
- ¼ cup agave (use light coloured agave to keep the filling white)
- 1 teaspoon peppermint extract
- 1 ½ cups vegan chocolate chips
Instructions
- Line a large baking sheet with parchment paper.
- Use a hand mixer or stand mixer with a large bowl to beat the powdered sugar, vegan butter, agave, and peppermint extract together, making sure the butter gets completely mixed it. It may look very crumbly. Use your hands to gather up the mixture and form a ball. Knead it together a few times making sure everything is nicely incorporated, and the dough holds together nicely.
- Take 1 tablespoon of the dough and shape into a patty. I like my vegan peppermint patties nice and thick, but if you are more of a thin mint type of person, feel free to make them thinner. Lay the patties in a single layer on the parchment lined baking sheet. Repeat until you use up all the dough. Pop in the freezer for 15 minutes or longer to set.
- Melt the chocolate chips in a double boiler. Take one patty at a time and dip it into the chocolate, turning to evenly coat. Shake off excess chocolate then return the patty to the parchment lined baking sheet. I found using two forks, one in each hand, was the easiest method for dipping. If the patties start to soften before you finish coating them with chocolate, return the tray to the freezer to chill as needed. Once finished and all of the patties are chocolate coated, pop the tray back in the freezer set for about 10 minutes until the chocolate is completely set.
Notes
Nutrition
Bon appetegan!
Sam.
Karen Pearson says
These were so good. I made a partial batch yesterday when I made my second batch of creme eggs. Again I used corn syrup because I have some I need to use up and I don't have agave. They don't look as nice as yours but they taste great.
Jamie says
So what is the butter that I need to use so that it turns out correctly and also can I use swerve powdered sugar? Is it possible to also use something else than Agave or Maple Syrup because I am on a strict keto diet for health reasons.
Sherry says
Another great recipe! I used maple syrup in place of agave. I hadn’t had a peppermint patty since going vegan and non vegans loved them too!
Nicole Miller says
Hi Sam!
I am just curious if you have ever tried making these patties with peppermint liqueur instead? Creme de Menthe maybe. I have my hands on a Mint Chocolate Smoothie one as well. Let me know if you have!
ainsley says
Question, can I use regular honey instead of agave? Will that work the same?
Or is there something different I can use instead of agave?
Haven't made these yet, but they look AMAZING! My sister is dairy-free and would really appreciate this!
Kylie says
I used maple syrup instead of agave and it works great.
Brooklyn says
Hello,
These look amazing. ^-^ I would like to make them like Canadian thin mint girl scout cookies. I think I could do this by rolling out these mint patties and placing them on top of a chocolate cookie.
Do you think I could roll the peppermint patty dough out? I would like to use the same cookie cutter shape as my chocolate cookies, so that they will fit perfectly on top of the cookies.
Also, do you think I should cook the peppermint patties on top of the cookies, or wait until the cookies are finished cooking and then put them on top of them before dipping them in chocolate?
Thank you very much if you can help