Author: 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!
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Vegan Peppermint Patties
Servings: patties
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Ingredients
- 3 cups powdered sugar
- ¼ cup vegan butter
- ¼ cup light corn syrup, or agave
- 1 teaspoon peppermint extract
- a few drops food coloring, (optional)
- 1 - 2 teaspoons plant-based milk, (or water), as needed
- 1 ½ cups vegan chocolate chips
- 1 teaspoon refined coconut oil, or neutral oil
Instructions
- Make the peppermint filling: In a large bowl, use a hand mixer (or stand mixer) to beat the powdered sugar, vegan butter, agave, peppermint extract, and food coloring (if using) until combined. The dough will look dry and crumbly, but should hold together when pinched. If the dough feels too dry to hold together, add 1–2 teaspoons plant-based milk and mix again until it holds together when pinched.
- Knead the dough: Turn the mixture onto a clean work surface and gently knead until it forms a smooth ball.
- Shape the patties: Pinch off about 1 tablespoon of dough, roll into a ball, and place on a parchment-lined baking sheet. Repeat with remaining dough. Gently flatten each ball into a thick disc (about ¼–½ inch thick) by pressing lightly with the bottom of a glass.
- Freeze until firm: Transfer the tray to the freezer for 15 - 30 minutes, or until the patties are firm and easy to handle.
- Melt the chocolate: In a microwave-safe bowl, melt the chocolate chips with the coconut oil in 30-second increments, stirring between each, until smooth and glossy.
- Dip the patties: Using a fork, dip each patty into the melted chocolate, turning to coat. Let the excess chocolate drip off, then return to the parchment-lined tray.
- Set the chocolate: Once all patties are coated, return the tray to the freezer for about 10 minutes, or until the chocolate is fully set. Enjoy!
Notes
- Room temperature: up to 1 week (softer texture)
- Fridge: up to 2–3 weeks (firmer, more refreshing)
- Freezer: up to 2 months
- Enjoy straight from the fridge for a cool, refreshing treat
- Serve alongside coffee or after dinner as a light dessert
- Package in a box or bag for a simple homemade gift
Nutrition
⭐ Did You Make This Recipe?
I’d love if you left a rating and comment, it helps others find the recipe and makes my day! 💕Bon appetegan!
Sam.
Eve says
These are my favourites!
For any Aussies out there, add a choc ripple biccie before coating in chocolate for a vegan mint slice!
Guess Who's Cooking says
This recipe is AMAZING! Who knew it could be so simple? Thank you for this recipe!
Sam Turnbull says
You're most welcome 🙂
Teresa Chiv says
I made these for my boyfriend and me for valentine's. I am vegan, he's not, but we both agree these are the most delicious dessert ever. They really made our valentine's meal special! Mine were not as pretty as yours, but it doesn't matter cause they will all be eaten soon.
Sam Turnbull says
Awww that's wonderful, so happy you both loved it so much!!
Oriana May Danielson says
The dough I made is frosting consistency and cannot be rolled without sticking like crazy. I followed everything exactly. Do I just scoop with a tablespoon and hope for the best? Thanks.
Sam Turnbull says
It's likely that your vegan butter had a higher water content than the one I used. You could try popping the dough in the fridge or freezer for a bit to see if it stiffens up enough to roll, or you could try adding more powdered sugar. Hope that helps!
Nikki says
I had the same exact issue. I don't think that the vegan butter was to blame, because I used the Earth Balance buttery sticks for baking (lower water content). I followed the recipe exactly. They still came out good, but I would describe them as more of a Junior Mint than a Peppermint Patty in terms of texture.
Kyle says
The bomb diggity.
I haven't had peppermint patties since going Vegan, the closest thing I've found are Junior Mints which don't really cut it.
These are amazing! So good. Peppermint Melties they should be called, they melt in your mouth! I made a bunch as part of dessert baskets I have away as gifts, and these were many people's favorites.
Sam Turnbull says
Haha! Love it!
Jessica McLaws says
These are amazing and so easy to make! Adding these to my annual baking traditions. The orange extract that another reviewer mentioned sounds amazing as well. Thanks for another delicious and fuss-free recipe, Sam!
Sam Turnbull says
It's my pleasure 🙂
arden says
This recipe is easy, perfect, and taste just like those non-vegan candies I've been missing for years. I made mine with a mint-crunch chocolate bar for the coating and it's amazing. Can't stop eating my little patties, thank you! I keep them in the freezer and eat them straight out, nice and cold.
Sam Turnbull says
So happy you love them, arden 🙂
Gina says
Absolutely love this recipe. I have used it two Christmases in a row now, and it is always a hit at any social gathering. Fairly versatile too; I have used coconut oil in place of vegan butter, as well as maple syrup instead of agave (I am intolerant to avage). That being said, I always add 1.5-2tbsp of a non-dairy milk (usually coconut). I feel like that is a missing listed ingredient, as no amount of kneading turns it into a dough otherwise; it stays crumbly without some sort of milk, in my experience. Otherwise, it is the perfect recipe!
Jenn says
I almost added some non-dairy milk but I just kept beating it with my hand mixer and it finally got soft enough to make a dough (ball). I also let them freeze for about 40 minutes and made them smaller because I didn’t have enough chocolate to double the recipe like I wanted to.
Has anyone used peppermint essential oil instead of/with peppermint extract? I added more peppermint extract into the powdered sugar mixture and then some into the melted chocolate because I didn’t feel like they were minty enough.
Sam Turnbull says
So happy you're enjoying them, Gina!
Molly Hooper says
I shared the mounds bars with my non-vegan friends last night and they were a HIT, so tomorrow I think we're going to make these peppermint patties together!! I can't wait, you're the bomb, girlie!!!
Sam Turnbull says
Aww thanks so much, Molly! Glad you're enjoying my recipes 🙂
Melissa says
Absolutely outstanding~these are so easy to make and so delicious! Wouldn’t change anything~they’re awesome.
Sam Turnbull says
Amazing! Thrilled you loved them so much, Melissa 🙂
Jo says
These are just amazing!! I've made them twice in the past month. The first time was just as directed and it's incredible how identical they are to peppermint patties! The second time I split the batch into thirds and did peppermint, orange, and artificial caramel flavouring (it's vegan). Let me just say that these are all equally delicious and I highly encourage everyone to make these!
Sam Turnbull says
Oooooh sounds amazing! Great ideas, Jo! So happy you enjoyed them 🙂
Jessica McLaws says
Hi Sam! I have a recipe for chocolate peppermint patty cookies (from before I went vegan) where you wrap chocolate cookie dough around a a peppermint patty for a cookie with a yummy treat in the middle! Do you have a chocolate cookie recipe that you think would work for recreating this deliciousness?
Sam Turnbull says
Ooooh that sounds amazing! I don't have a chocolate cookie recipe yet, but I have added that to my idea list!
Alexis says
I made these tonight, and they were so easy and so delicious! I will make them over and over!
Sam Turnbull says
Yay!! That's so awesome 🙂
veganbee says
OMG! I just saw this and immediately made them as I had all the ingredients on hand. These are soooooo good! So good, that I just printed out a ton more of your recipes to try! Thanks so much for these, you rock!!!
Sam Turnbull says
Woohoo!! So happy you love them so much! I hope you enjoy many more recipes too 🙂
Jan says
Can I freeze these so that I can make them ahead?
Sam Turnbull says
Yes, they should freeze wonderfully. Enjoy!
Sarah says
Suggestions for anything other than agave? I'd hate to have to buy a special ingredient just for one recipe.
Sam Turnbull says
Corn syrup would also work 🙂
Carolyn says
Made these for mom’s Easter Basket, in addition to your Vegan Mounds Bars (I added roasted Almonds to make them Almond Joys), and held a couple back for myself because York Peppermint Patties are one of the foods I adored before going vegan. I have to say these tasted almost exactly like I remember, only better. Thanks for the recipe!
Adrienne says
Hello,
What are your thoughts on using coconut oil instead of vegan? I would think that the coconut would add a nice flavour but do you think you need to add salt to the recipe?
Thanks!
Adrienne says
Oops, that meant to say vegan margerine!
Sam Turnbull says
I think it would work, but coconut oil tends to be meltier than vegan butter, so you may need a tad less and to keep them stored in the fridge. You can add a pinch of salt to taste if desired. Enjoy!
Toni says
mmmm can't wait to try another one of your amazing recipes!
Sam Turnbull says
Great!
Autumn says
Do you know if one could use peppermint essential oil instead of peppermint extract in these delights?
Sam Turnbull says
Yes absolutely! Peppermint oil is much stronger, so I would start with 1/4 teaspoon or less, and add more to taste if desired. Enjoy!