As an Amazon Associate I earn from qualifying purchases.
These 4-ingredient vegan peppermint patties are creamy, minty, and coated in rich vegan chocolate — an easy, no-bake treat perfect for holiday gifting and year-round!
Why You’ll Love This Recipe
Peppermint patties were one of my favorite childhood treats—cool, creamy, and wrapped in rich chocolate. But most store-bought versions, like York Peppermint Patties, contain egg whites and/or dairy (and corn syrup)—not exactly vegan-friendly! Luckily, making this nostalgic treat at home is easier than you think, with just a few simple ingredients that are naturally vegan with no sacrifice to flavor or texture.
These homemade no-bake vegan peppermint patties melt in your mouth, are ridiculously easy to whip up, and make the perfect year-round/holiday treat or edible gift. Even kids can get involved—and let’s be honest, who wouldn’t want to be on vegan chocolate-dipping duty? There are even several yummy ways to adapt the recipe.
Looking for more vegan mint recipes? You might like silken vegan chocolate peppermint pie, vegan chocolate chip peppermint cookies, vegan peppermint bark, and strawberry sorbet with mint.
The Ingredients
Refer to the recipe card for the full list of ingredients, notes, and substitutes.
Recipe Variations
- Food coloring: Optionally add a few drops of green.
- Vanilla extract: A few drops add warmth to this simple peppermint patty recipe.
- Other flavor extracts: Replace mint with lemon, orange, or strawberry extract.
- Rosewater: To replace the peppermint. Adjust the amount to taste.
- Matcha: Add some matcha powder for an earthy, green tea twist.
- Espresso powder: For a coffee-mint twist on this recipe for peppermint creams.
- Flaky sea salt: To sprinkle over the vegan peppermint creams (before the vegan chocolate sets) to balance the sweet flavor and add a little crunch.
- Coconut cream: Swap out the plant milk for coconut cream (or condensed coconut milk) to make richer, great textured peppermint creams without egg.
How to Make Peppermint Patties (No Egg)
Step 1: First, line a baking sheet with parchment paper and chill in the fridge. Then, in a large bowl, use an electric mixer to combine the plant-based milk, peppermint extract, and powdered sugar to a play-dough consistency.
Step 2: Divide the dough into tablespoon portions, roll into balls, and flatten into ½-inch thick disks – Place on the chilled tray, repeat with remaining dough, and refrigerate for an hour (or freeze for 20 minutes).
Adjust the amount of plant milk or powdered sugar if needed. Knead by hand if preferred.
Alternatively, roll out the dough over powdered sugar and use shaped cookie cutters sprayed with cooking spray.
Step 3: Then, melt the vegan chocolate chips in a double boiler or microwave-safe bowl until fully melted. Using a fork or spoon, dip the vegan peppermint patties into the vegan chocolate, let the excess drip off, then return them to the baking sheet.
Step 4: Return the vegan peppermint chocolate creams to the fridge until set, then enjoy!
FAQs
Most grocery store versions are made with dairy and eggs. However, as you’ll see here, it’s so easy to make delicious homemade peppermint patties without either.
No, you could enjoy plain peppermint creams, too.
Pro Recipe Tips
- Use high-quality vegan chocolate: 70%+ dark chocolate makes rich, creamy vegan peppermint patties with a balanced sweet-bitter flavor. However, semi-sweet vegan chocolate works too.
- Chill them properly: This ensures the patties hold their shape and the vegan chocolate sets faster.
- Taste and adjust: Add a little less/more peppermint. Just note too much can taste a little too medicinal/toothpaste-like.
- For a smoother vegan chocolate coating: Add a spoonful of coconut oil to the melted vegan chocolate. It makes it more shiny, too.
- Adjust the size: You can make them any size you’d like!
Storage Instructions
Fridge: Store vegan chocolate peppermint patties in an airtight container for 1-2 weeks.
Freezer: In an airtight container/Ziplock/Stasher for up to 6 months. Just note that thawing them can cause condensation on the vegan chocolate.
Vegan Peppermint Patties
Ingredients
- 3 tablespoons of plant-based milk plus more as needed
- 1 teaspoon of peppermint extract
- 4 cups of powdered sugar plus more as needed
- 2 cups of vegan semisweet chocolate chips
Instructions
- Line a full-size baking sheet pan with parchment paper or silicone mats and set them in the refrigerator.
- In a large bowl and using an electric mixer, mix the plant-based milk, peppermint extract, and powdered sugar. The texture should be like playdough. It can't be sticky, runny, or too dry. If it is too sticky, add more powdered sugar ¼ cup at a time. If it is too dry, add more plant-based milk 1 tablespoon at a time.
- Once the dough is ready, scoop 1 tablespoon of dough into your hand, roll it into a perfect ball, and flatten it into a disc ½ inch thick. Place it on the chilled tray. Repeat the process until there is no more dough left.
- Place the trays filled with the mint patties back in the refrigerator for 1 hour.
- When ready, place the vegan chocolate chips in a small microwave-safe bowl. Melt the vegan chocolate by microwaving it for 30 seconds and stir. Repeat the process until the vegan chocolate is completely melted. Do not overcook or it will burn and dry out.
- Using a fork or spoon, dip one of the peppermint patties into the vegan chocolate and allow it to drip as much as possible. Place it back on the baking sheet. Repeat the process until all of the vegan peppermint patties are covered in vegan chocolate.
- Place the trays back in the refrigerator for at least 2 hours before enjoying.
Notes
- Chill them properly: This ensures the patties hold their shape and the vegan chocolate sets faster.
- Taste and adjust: Add a little less/more peppermint. Just note too much can taste a little too medicinal/toothpaste-like.
- For a smoother vegan chocolate coating: Add a spoonful of coconut oil to the melted vegan chocolate. It makes it more shiny, too.
- Adjust the size: You can make them any size you’d like!
