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!
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.