Vegan Peppermint Patties Recipes
PEPPERMINT PATTIES
I have made these every year as one of many Christmas treats. My family really loves them, it wouldn't be Christmas without them! When you dip, tap the fork on the edge of the pan to shake off excess. Slide the patty onto waxed paper -- you can use the fork to make a little swirl on the top to make it pretty.
Provided by PATTY STOCKTON
Categories Desserts Candy Recipes Mints
Time 2h55m
Yield 28
Number Of Ingredients 5
Steps:
- In a large mixing bowl, combine condensed milk and peppermint extract. Beat in enough confectioners' sugar, a little at a time, to form a stiff dough that is no longer sticky. Form into 1 inch balls, then place on waxed paper and flatten with fingers to form patties. Let patties dry at room temperature two hours, turning once.
- In a medium saucepan over low heat, melt chocolate with shortening, stirring often. Remove from heat. Dip patties, one at a time, into chocolate by laying them on the tines of a fork and lowering the fork into the liquid. Let cool on waxed paper until set.
Nutrition Facts : Calories 182.6 calories, Carbohydrate 32.9 g, Cholesterol 2.8 mg, Fat 6.5 g, Fiber 1.1 g, Protein 1.4 g, SaturatedFat 3.7 g, Sodium 12.6 mg, Sugar 31.1 g
CREAMY DREAMY PEPPERMINT PATTIES
Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.
Provided by Angela Liddon
Time 20m
Yield 22-25 mini patties
Number Of Ingredients 7
Steps:
- Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.
- Drain and rinse the cashews after soaking.
- Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
- Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
- After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
- Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
- Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back out. The cold peppermint patties are probably causing it to thicken with time. Another option is to just drizzle the chocolate on top of the patties.
- Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!
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!
Provided by Alison Andrews
Categories Dessert
Time 25m
Number Of Ingredients 5
Steps:
- 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.
Nutrition Facts : ServingSize 1 Serve, Calories 200 kcal, Sugar 23.9 g, Sodium 33 mg, Fat 9.2 g, SaturatedFat 5.6 g, Carbohydrate 27.2 g, Fiber 0.3 g, Protein 1.5 g
VEGAN PEPPERMINT PATTIES
These vegan peppermint patties have a creamy, sweet and minty filling surrounded by smooth dark chocolate - the perfect homemade dairy free candy to share!
Provided by plant.well
Categories Sweets
Time 2h45m
Number Of Ingredients 4
Steps:
- Add your condensed coconut milk and peppermint flavor to a bowl. Using an electric mixer, gradually add the powdered sugar to the bowl while mixing (or else it may go everywhere!)
- Once combined, place in the freezer to harden, about an hour. Remove and lay out a baking tray covered with parchment paper. Coat your hands with powdered sugar and take bits of the coconut milk mixture, roll into balls and squish down onto the tray.
- Repeat with the rest of the mixture, coating hands with powdered sugar in between each one, and letting mixture chill again if it becomes too warm.
- Place in the freezer again to freeze, at least an hour or two.
- Heat your chocolate (I used the double boiler method) until runny, and using two forks, drop the coconut patty into the chocolate, flip to completely coat, shake off excess chocolate by tapping on the edge of the bowl, and place back on baking sheet.
- Repeat for remainder of candies, adding chocolate sprinkles before the chocolate sets if desired. Chill for at least 30 minutes and then enjoy! These do become soft at room temperature, so keep them in the freezer until ready to eat.
Nutrition Facts : Calories 186 calories
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- In a food processor, pulse the cashews or almonds until they are finely ground. Add the coconut flakes and pulse several times until the cashews and coconut are blended together well.
- Melt the coconut oil in the microwave and add it to the food processor with the agave, mint extract, and salt. Pulse to combine thoroughly. You will need to stop a few times to use a spatula to scrape the mixture off of sides and back into the middle. Blend it until a soft dough forms.
- Transfer the dough to a piece of parchment paper and press into a flat piece with your hands. Then using a rolling pin, flatten it until the dough is about ¼ inch thick. Freeze for 15 minutes, until firm.
- Remove the dough from the freezer and use a circular cookie cutter to cut round patties Roll out the leftover dough and continue to cut into circular shapes until you have used almost all of the dough. Spread the patties out on a baking sheet and return to the freezer for 20-30 minutes. If you don't have the right sized cookie cutter, you can also just slice the dough into squares.
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5/5 (8)Total Time 30 minsCategory DessertCalories 100 per serving
From veganinthefreezer.com
5/5 (8)Total Time 30 minsCategory DessertCalories 100 per serving
- If your coconut oil is solid - melt for a few seconds in the microwave and let cool. You really only have to melt the coconut oil halfway or so. It will be hot enough to melt the rest of the oil as it is sitting.
- Sift the powdered sugar (confectioners sugar) into a large bowl. This will make sure the mints are smooth.
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- Use a hand mixer or stand mixer with a large bowl to beat the powdered sugar, vegan butter, agave, and peppermint extract together, making sure the butter gets completely mixed it. It may look very crumbly. Use your hands to gather up the mixture and form a ball. Knead it together a few times making sure everything is nicely incorporated, and the dough holds together nicely.
- Take 1 tablespoon of the dough and shape into a patty. I like my vegan peppermint patties nice and thick, but if you are more of a thin mint type of person, feel free to make them thinner. Lay the patties in a single layer on the parchment lined baking sheet. Repeat until you use up all the dough. Pop in the freezer for 15 minutes or longer to set.
- Melt the chocolate chips in a double boiler. Take one patty at a time and dip it into the chocolate, turning to evenly coat. Shake off excess chocolate then return the patty to the parchment lined baking sheet. I found using two forks, one in each hand, was the easiest method for dipping. If the patties start to soften before you finish coating them with chocolate, return the tray to the freezer to chill as needed. Once finished and all of the patties are chocolate coated, pop the tray back in the freezer set for about 10 minutes until the chocolate is completely set.
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- Add powdered sugar to a large mixing bowl and add 1/2 teaspoon peppermint extract to the powdered sugar.
- Add 1 tablespoon of milk and mix well until everything has combined. Add another tablespoon and mix again. Add the third tablespoon and mix again. If the mixture is still a little dry at this point, add more milk, only a few drops at a time. Mix again until a firm ball is formed. Ball should be firm and hold together, it should not lose its shape while sitting.
- Using a small cookie scoop, a spoon, or your hands, scoop a small piece of the dough and roll into a ball. Place ball on the parchment-lined baking sheet and flatten slightly. Repeat until all of the dough has been used.
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- Sift powdered sugar into the bowl of a stand mixer, then add the rest of the ingredients, except the chocolate chips.
- Mix until a crumbly dough forms. Squeeze into a ball with your hands and transfer to a sheet of plastic wrap laid out on counter. Roll into a 1″ in diameter log with your hands. Wrap tightly in the plastic wrap and transfer to the refrigerator for 30 minutes to 1 hour.
- As you are ready to make your patties, melt the chocolate chips in the microwave or on the stovetop with a double boiler.
- Slice the peppermint filling into 1/3″ discs, reshaping into a circle with your hands if needed. (The dough may tend to be flat on one side after chilling in the fridge.) You should be able to make around 25-30 patties from the dough.
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5/5 (20)Total Time 15 minsCuisine CanadianCalories 340 per serving
- Line a small (approximately 4x8-inch) loaf pan or 6-inch cake pan with plastic wrap so the slab will be easy to lift out after freezing.
- Add all of the filling ingredients (cashew butter, maple syrup, melted oil, almond milk, 1 teaspoon peppermint extract, spinach, and salt) into a high-speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired.
- Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
- When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut cream (make sure water is drained before adding), and salt. Melt the chips over the lowest heat setting, stirring frequently, until smooth.
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From minimalistbaker.com
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- Add shredded coconut to a food processor. Blend until the sides of the food processor start getting a little coconut buttery (~45-60 seconds). Continue processing in about 10-15 second increments, scraping down the sides and checking the texture. It should start to feel like dough when squeezed between fingers but might not hold together fully (see photo). Make sure not to process too much or it will turn into coconut butter.
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- Scoop out an approximately 1-tablespoon amount of mixture. Then shape with hands to form a disc (see photo). Use fingers to gently pat down so patties aren’t too tall.
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- Line a baking sheet with a piece of parchment paper. Then, place all ingredients into a small food processor and process on high until combined. It should be similar to cookie dough consistency.
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- Melt 1 cup of your chocolate chips and evenly distribute between the mini muffin tins, ensuring the sides are covered in the chocolate. Refrigerate.
- If needed, slightly melt your coconut butter until smooth and creamy. Add your peppermint extract and mix well.
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From greenletes.com
5/5 (1)Calories 192 per servingServings 10
From greenletes.com
5/5 (1)Calories 192 per servingServings 10
- Combine the powdered sugar, mint oil, vegetable oil and water in a bowl and mix until thoroughly combine. You may have to use your hands to mix evenly.
- Using a tablespoon, separate sugar mixture into 2-3 inch flat discs. Lay on parchment paper and refrigerate for 1 hour.
- When the sugar is ready, place the chocolate chips in a microwave safe bowl and microwave for 30 seconds, then stir. Keep microwaving in 30-second increments until the chocolate is melted.
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From kennyandjoann.com
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From kennyandjoann.com
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