Vegan Peppermint Patties
Perfectly textured melt-in-the-mouth vegan peppermint patties! These creamy, dreamy peppermint desserts are super easy and fun to make and so delicious!
- ½ cup Vegan Condensed Milk (120ml)
- 3 cups Powdered Sugar (360g)
- 2 tsp Peppermint Extract
- 12 ounces Vegan Chocolate (340g) or Chocolate Chips
- 1 tsp Coconut Oil
Add the powdered sugar to a mixing bowl along with the vegan condensed milk and peppermint extract and mix in until you have a big ball of dough. If it seems like it won't come together, get in there with your hands and form it into a ball of dough. It will be quite firm and not sticky.
Break off even pieces of the dough and roll it into balls and place the balls onto a parchment lined baking tray. Then flatten the balls with your hands into flattish rounds. Alternatively you can flatten them with the base of a glass. Place into the freezer for an hour to firm up.
Break the chocolate into pieces and add to a microwave safe bowl along with the coconut oil. Microwave in 30-second intervals bringing it out to stir every 30-seconds until the chocolate is melted.
Dip the peppermint patties into the chocolate, using two teaspoons to lift them out and place them back onto the parchment lined baking tray.
Sprinkle some chocolate jimmies on top if you like (optional) and place into the fridge to set.
Keep them stored in the fridge and serve directly from the fridge or the chocolate will melt.
- Condensed Milk. We have a full recipe and instructions for making your own vegan condensed milk in minutes in your blender but you can of course use a ready-made store-bought version of your choice. We tested this recipe with condensed coconut milk and it also worked great!
- Chocolate. I prefer to melt down a high quality vegan chocolate rather than using chocolate chips for this recipe but either will work. This recipe uses 2 cups of chopped chocolate or chocolate chips.
- Storing. Keep your peppermint patties stored in the fridge where they will stay good for weeks. You can also store them in the freezer where they will last for months.
- This recipe was first published in March 2018 and now updated with clearer text and instructions.
Serving: 1Serve | Calories: 200kcal | Carbohydrates: 27.2g | Protein: 1.5g | Fat: 9.2g | Saturated Fat: 5.6g | Sodium: 33mg | Fiber: 0.3g | Sugar: 23.9g