Ingredients

The following ingredients have 16 Servings
  • 2 cups powdered sugar (sifted)
  • 1 1/2 Tablespoons vegan buttery spread
  • 1/2 teaspoon pure peppermint extract
  • 1/4 teaspoon vanilla extract
  • 1 1/2 tablespoons non dairy milk
  • 8 ounces dairy free dark chocolate chips
  • 1 1/2 teaspoons canola oil (or refined coconut oil)
  • 1/4 cup powdered sugar for rolling

Instruction

  • Put the sifted powdered sugar, vegan buttery spread, extracts, and non dairy milk in a mixing bowl. Mix on medium speed until the dough comes together into a big ball. It will be sticky and somewhat firm.
  • Put the 1/4 cup of powdered sugar into a small bowl. Line a cookie sheet with parchment paper.
  • Take tablespoonfuls of dough and dip into the sugar and roll into balls. Place on the cookie sheet and flatten with your hand.
  • Refrigerate for one hour.
  • Melt the chocolate in the microwave or in a double boiler. Stir in the oil. Let the chocolate cool to room temperature. (If it's too hot, it may melt the filling).
  • Using a fork, dip the patties into the chocolate, and let the excess drip off. Place onto the parchment lined cookie sheet again. Refrigerate coated patties until firm.
  • Store peppermint patties in the refrigerator or freezer. You can wrap each peppermint patty in foil candy wrappers if you wish.