I will admit, making any homemade candy that requires me to drip or coat the entire thing of candy into chocolate gives me anxiety. I am just terrible at dipping or coating things in chocolate and making them look good. I always loose the candy into the chocolate, or it melts on my fork while I am taking my OCD sweet time trying to make it work. But alas, here I am a few days before Christmas, making chocolate dipped candies, cursing the Christmas candy Gods, and drinking all leftover chocolate.
Today I tried my hand a vegan peppermint patties. This recipe require ingredients you probably already have in your pantry or fridge and is pretty darn simple. Unlike the store-bought version you avoid all scary fake processed sugars and corn syrups, and YOU get to choose an ethical chocolate source! It’s win-win for all! Let me know what treats you’re making for Christmas this year by leaving me a note in the comments below. Happy Holidays!
- 3 cups powdered sugar, sifted
- 3 Tbsp evaporated coconut milk
- 3 Tbsp brown rice syrup
- 3 tsp coconut oil
- ½ teaspoons peppermint extract, to taste
- 2 cups dark chocolate, finely chopped, or you can use chips
- In a large bowl or stand mixer, beat together all ingredients except chocolate, until a sugary dough forms. If it's too sticky slowly add more sugar, until you get desired consistency.
- Form the dough into a disk and wrap in plastic wrap.
- Refrigerate for 30 mins to 1 hour.
- After 1 hour, roll out your dough between 2 pieces of parchment paper or plastic wrap, to a ¼-inch thickness.
- Using a small round cookie cutter of your desired size (you could also use a small drinking glass), cut out circles and place on a parchment paper lined-baking sheet.
- Gather extra and re-roll and cut until no more dough remains. Repeat until you run out of dough.
- Place the baking sheet in the freezer for a minimum of 30 minutes or until the disks are firm (overnight is best).
- When ready your disks are hard, melt the chocolate over a double boiler, stirring occasionally, until the chocolate is completely melted and smooth. Remove from the heat.
- Dip each mint disk into the chocolate using a fork and allow any excess chocolate to drip off before returning the patty to the parchment-lined baking sheet.
- Repeat with all of the disks and allow to set in the freezer for a minimum of 1 hour.
- Store in an airtight container. I like to keep mine in the fridge to avoid melting and keep them fresh.
OMG you are adorable! And your writing is hilarious! Had me laughing out loud “drinking chocolate” LOLOLOL Subscribing right now!
I LOVE PEPPERMINT. These are awesome.