Homemade Peppermint Patties

vegan peppermint patty

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!

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Homemade Peppermint Patties
 
Prep time
Cook time
Total time
 
Peppermint patties are one of the easiest holiday candies to make. With just a few simple ingredients, you can make smooth, creamy vegan peppermint patties –just like the store-bought variety!
Author:
Recipe type: Dessert
Cuisine: American
Serves: 12 large 24 small
Instructions
  1. 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.
  2. Form the dough into a disk and wrap in plastic wrap.
  3. Refrigerate for 30 mins to 1 hour.
  4. After 1 hour, roll out your dough between 2 pieces of parchment paper or plastic wrap, to a ¼-inch thickness.
  5. 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.
  6. Gather extra and re-roll and cut until no more dough remains. Repeat until you run out of dough.
  7. Place the baking sheet in the freezer for a minimum of 30 minutes or until the disks are firm (overnight is best).
  8. 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.
  9. 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.
  10. Repeat with all of the disks and allow to set in the freezer for a minimum of 1 hour.
  11. Store in an airtight container. I like to keep mine in the fridge to avoid melting and keep them fresh.
Nutrition Information
Calories: 280 Fat: 9.7 Saturated fat: 6.7 Unsaturated fat: 1.8 Carbohydrates: 52.2 Sugar: 47 Sodium: 20.4 Fiber: 2.1 Protein: 1.4 Cholesterol: 3.6

Homemade Peppermint Patties Recipe

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