This recipe for Vegan Peppermint Patties is one of the simplest homemade candies for the holidays and tastes so good. Featuring a peppermint-infused filling of powdered sugar and coconut cream, formed into rounds and dipped in dark chocolate. They're a refreshing, minty treat perfect for sharing after dinner. Gluten-free, vegan.
Elegant Homemade Candies, No Fancy Equipment.
While many homemade candies can be labor-intensive, requiring thermometers or molds, these peppermint patties are surprisingly simple. The homemade peppermint fondant filling is made with just a few easy-to-find ingredients, mixed up by hand and formed into patties. A quick dip in some chocolate and an optional decoration of sprinkles and you're done! They're great for gifting or sharing with friends and family for the holidays.
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Ingredients and Substitutions
Organic powdered sugar - Forms the bulk of the sweet filling for these patties. Stick with organic powdered sugar to ensure they're vegan-friendly.
Coconut oil - This solid, plant-based fat lends a smooth texture to the filling and helps it stay firm. Feel free to use unrefined coconut oil for a hint of coconut flavor or refined coconut oil if you want the peppermint to be the star.
Coconut cream - Brings some creaminess to the filling. If you can't find canned coconut cream, you can just scoop it from the top layer of a chilled can of full-fat coconut milk.
Peppermint extract - Natural peppermint extract is great for baking, bringing a festive taste to these patties. If using food-grade peppermint oil, you'll need to use much less so start with a drop or two and increase from there, if needed.
Vegan dark chocolate chips - Many brands of dark chocolate chips happen to be vegan. Just check the ingredients list to make sure! Otherwise, I like the EnjoyLife brand of chocolate chips as they're certified vegan and gluten-free.
Holiday sprinkles - For a fun touch, decorating the peppermint patties with colorful sprinkles is an easy way to brighten them up. This is optional though. If using sprinkles, check the label to ensure they're vegan.
Salt and water
How to Make Vegan Peppermint Patties
Before you start: Line a baking sheet with parchment.
Step 1: In a medium bowl, mix powdered sugar, melted coconut oil, coconut cream, peppermint extract, and salt until a dough forms.
Step 2: Add water a tiny splash at a time only if needed. The mixture should be soft but not sticky.
Step 3: Scoop 1 tablespoon portions and roll into balls, then flatten into disks. Place on the lined baking sheet and freeze for 15-20 minutes. In a microwave-safe bowl, melt chocolate and coconut oil together for 30-second intervals, until most of the chips have melted. Stir until smooth and glossy.
Step 4: Remove patties from the freezer. Using a fork, dip each patty into melted chocolate, letting excess drip off before returning to the baking sheet. Top with holiday sprinkles, if desired. Freeze or refrigerate until chocolate is firm, about 10-15 minutes.
Variations
Try a twist on the classic with these variations:
- White Chocolate Peppermint Patties: Dip the peppermint filling in melted vegan white chocolate (e.g. EnjoyLife brand).
- Mocha Peppermint Patties: Mix a little espresso powder with a touch of hot water until smooth and let cool. Use this in place of the water in the filling.
- Double Chocolate Peppermint Patties: Add 1 tablespoon of unsweetened cocoa powder to the peppermint filling.
Recipe tips
- It's important not to get any water into your melted chocolate as this will cause it to seize.
- I add a little coconut oil to the melted chocolate for the coating. It makes the chocolate more fluid, making it easier to dip the patties.
- If you accidentally add a little too much water to the filling, you can always add a bit more powdered sugar until it's no longer sticky.
- Freezing the rounds of filling before dipping makes them easier to handle. If you notice them getting soft, pop them back into the freezer for a few minutes to firm up again.
More Fun Holiday Recipes
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📖 Recipe
Vegan Peppermint Patties
Ingredients
Mint Filling
- 2 cups organic powdered sugar
- 2 tablespoons coconut oil, melted
- 2 tablespoons coconut cream prepared can or use the thick part from a chilled can full-fat coconut milk
- ½ teaspoon pure peppermint extract
- Pinch of salt
- 1-2 teaspoons water as needed for texture
Chocolate Coating
- 9 ounces vegan dark chocolate chips
- 1 teaspoon coconut oil
- Holiday sprinkles optional
Instructions
- In a medium bowl, mix powdered sugar, melted coconut oil, coconut cream, peppermint extract, and salt until a dough forms. Add water a tiny splash at a time only if needed. The mixture should be soft but not sticky.
- Line a baking sheet with parchment. Scoop 1 tablespoon portions and roll into balls, then flatten into disks. Place on the baking sheet and freeze for 15-20 minutes.
- In a microwave-safe bowl, melt chocolate and coconut oil together for 30-second intervals, until most of the chips have melted. Stir until smooth and glossy.
- Remove patties from the freezer. Using a fork, dip each patty into melted chocolate, letting excess drip off before returning to the baking sheet. Top with holiday sprinkles, if desired.
- Freeze or refrigerate until chocolate is firm, about 10-15 minutes.
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