Recipe of the Week: Vegan Peppermint Patties

These festive bon bons are a treat for all diets

By Compiled by: Sara Jones December 12, 2014

peppermint-patties


In this bustle of goodie bags to fill and friends always stopping by, one sweet recipe is hardly enough for December. Two weeks ago we gave you Anne Livingston’s winter-jeweled meringues, and now we present these rich, minty bites from Heather Christo. Crushed candy cane topping and all, these delicacies are ready for gifting–or gorging–in an hour and a half. Find step-by-step instructions and more lovely photos on Christo’s blog here.

Ingredients

  • 2 tablespoons coconut oil
  • 2 tablespoons corn syrup
  • 2 1/2 cups powdered sugar
  • 1/2 teaspoon peppermint extract
  • 2 tablespoons hot water
  • 10 ounces chocolate chips (vegan)
  • 2 teaspoons coconut oil
  • 2 candy canes, finely crushed

Instructions

  1. In the bowl of a standing mixer, combine the coconut oil, corn syrup and the powdered sugar and beat together with a paddle until combined.
  2. Add the peppermint extract and the water and beat until soft and fluffy.
  3. Place the dough in a disc shape onto a sheet of wax paper. Wrap it and stick in the freezer for 30 minutes.
  4. Prepare a sheet pan with a sheet of wax paper.
  5. Roll the dough out until it is 1/4 inch thick. Use a 1” round cookie cutter to cut out as many rounds as you can/ You can re-roll out the scraps and cut those too.
  6. Place the rounds on the wax paper covered sheet pan. Stick the pan in the freezer for at least an hour.
  7. Melt the chocolate chips in pyrex bowl in the microwave until melted and smooth.
  8. Stir until cooled.
  9. Place a peppermint disc on the top of a fork. Dip the disc in the melted chocolate until it is completely submerged and then let the extra drip off through the fork tines. Gently set the chocolate mint on cooling rack so that any extra chocolate drips off while they set up. Immediately sprinkle a pinch of the crushed candy cane over the top of the chocolates. Place the rack in the freezer and let the mints re-freeze, about 20 minutes.
  10. Pop the mints off of the rack and store them in an airtight container and store it in the freezer until you are ready to serve.

Preparation time: 1 hour(s) 30 minute(s)

 

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