The Repurposing Life

Vegan Peppermint Patties Recipe

This vegan peppermint patties recipe is super easy and fun to make. It makes creamy, dreamy, perfectly textured peppermint candies. Such a simple recipe really, and such a lovely concept. My original recipe was vegetarian, it was tried and true and I had perfected it over the course of years.

I was a vegetarian most of my life, my transition to veganism began back in 2020. This decision I made for two reasons: I no longer felt comfortable with the environmental impact that consuming animal products of any kind has, or the overall negative health effects on the human body (see table below for detailed nutrition information). So I decided to convert my old vegetarian recipe into a vegan peppermint patties recipe. 

These took me forever to figure out, I spent a lot of kitchen time in trial and error. I was determined to make these work with coconut butter, but that turned out to be a mistake. Coconut butter is simply the wrong ingredient for this application. I love coconut butter, I really do. The trouble is that coconut butter plus powdered sugar plus peppermint extract creates a center that is perfect in terms of color, but just too hard to work with, the texture isn’t quite right.Bottom of Form

I tried it again, with some added golden syrup, then the texture was perfect, but the color wasn’t right. The golden color from the syrup made the centers too dark. Then I tried it using light corn syrup, the color was good, but again the result was still a little too firm, and I didn’t like the flavor.

So then I realized that all the non–vegan versions are made with condensed milk, so why not make this vegan peppermint patties recipe with vegan condensed milk? Coconut butter is not the only vegan ingredient that has similar viscosity and chemical properties. A little experimentation with this ingredient and this vegan peppermint patties recipe started coming together. I made a batch of vegan condensed milk and mixed it with powdered sugar and peppermint extract and that created the most perfect texture for the center of these vegan peppermint patties.

Using the condensed milk, made it so easy, even creating the shapes for the patties was easy, the dough was pliable and easy to handle. In the end, the extra few minutes taken to make the vegan condensed milk is well worth it. And if you love all things peppermint then you’ll also love my vegan thin mints cookies, peppermint raw vegan bars, vegan peppermint ice cream and vegan peppermint brownies so try those recipes too. And if you’re looking for a refreshing minty post-workout nutritious boost, try my mint chocolate protein shake.

How to Make Vegan Peppermint Patties

If you are using homemade vegan condensed milk then you will start off by making a batch of it. Here is a recipe for vegan condensed milk that is made in the blender and takes literally minutes to make. Alternatively you can use a store–bought option. 

Add powdered sugar to a mixing bowl and then add in your vegan condensed milk and peppermint extract. Mix well until a ball of dough forms. It can sometimes seem as if it won’t come together and you might even need to use your hands to get all the powdered sugar mixed in with the condensed milk, but it will eventually come together and should be thick. 

Now break off same–sized chunks of dough, form them into balls and place evenly on a parchment–lined baking tray. Use your hands or the base of a glass (covered with a square of parchment paper, to prevent sticking) to flatten them slightly. Now place tray in the freezer for about an hour to firm up the dough discs. 

Break up your vegan chocolate (or chocolate chips) and add to a microwave–safe bowl along with coconut oil and microwave in 30 second intervals bringing it out to stir every 30 seconds until your chocolate is melted. Dip the peppermint patties in the melted chocolate and then place them back on the parchment–lined baking tray.

Optional: top with a little decoration like chocolate sprinkles, crushed peppermint candies or sprinkles. Refrigerate to set. 

Ingredient Notes

Vegan Condensed Milk: You can make your own homemade version in the blender like I did using soy milk powder or rice milk powder, or you can use a store–bought option. I tested this with condensed coconut milk as well and it worked great.

Vegan Chocolate or Chocolate Chips: I prefer to melt down a high–quality, good–tasting 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 and Freezing

Keep them stored in the fridge and enjoy them whenever you like. They last for weeks in the fridge, or will keep in the freezer for months.

Nutrition

Serving	1
Calories	200 kcal
Carbohydrates	27.2g
Protein	1.5g
Fat	9.2g
Saturated Fat	5.6g
Sodium	33mg
Fiber	0.3g
Sugar	23.9g

We hope you give this recipe a try. If you do, let us know by leaving a comment. We’d love to see what you come up with. And if you enjoyed this post, subscribe to our newsletter to have more posts like this one delivered directly to your inbox. Cheers!

Source:
Vegan Peppermint Patties
https://lovingitvegan.com/vegan-peppermint-patties/
Published: Mar 7, 2020 Updated: Dec 24, 2021 by Alison Andrews