Peppermint Patties
2013-03-30
- Yield : 20 patties
- Prep Time : 55m
- Cook Time : 5m
- Ready In : 60m
Tomorrow is (or was…) Easter! Since I find it important to treat yourself now and again, why not do it with these treats. Yes, I realize these aren’t the healthiest desserts. Yes, there are healthier things we could all be eating. Yes it has a very small amount of shortening per serving. I hear all of your concerns. But the number one lesson in eating, in my opinion, is moderation. Obviously these aren’t a meal replacer nor an every day snack. But once in awhile a plant-based sweet isn’t going to be the end of the world. So enjoy.
Ingredients
- 2.5 Cups of Powdered Sugar
- 1.5 Tablespoon of Agave or liquid sweetener
- 1.5 Tablespoon of Water
- 1/2 Teaspoon of Mint Extract (I used 1/2 Teaspoon of minced dried mint)
- 1 Tablespoon of Shortening (I used Trans Fat Free Nature's Balance)
- 1.5 Cups of Non-Dairy Chocolate Chips (I used Guittard Semi-Sweet)
Method
Step 1
Using a hand mixer or a food processor, mix the sugar, agave, water, mint and shortening until its a thick dough.
Step 2
Kneed the dough into a ball and then roll out into a 1/4 - 1/2 inch thick slab. Put in the freezer for 10 minutes.
Step 3
Cut small rounds out of the slab (I used a shot glass to get them a great size and shape) and put them back into the freezer for 10 minutes.
Step 4
Using the microwave, a double boiler, or a smaller pot in a larger pot with water in it on medium heat, melt the chocolate chips until smooth. Don't burn!
Step 5
Put wax or parchment paper down on a baking sheet, and put small dabs of chocolate on it to coat the bottom of the patties. Place the patties on the dabs, and cover with melted chocolate. The trick is to keep the patties frozen, so you may want to keep them in the freezer while you're coating the others.
Step 6
Put back in the freezer for 20 minutes or until frozen solid. Keep in a bag in the freezer and enjoy!
Average Member Rating
(4 / 5)
13 people rated this recipe
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Recipe Comments
Comments (11)
Leave a Reply
posted by jenlp on March 30, 2013
I just made this and it’s awesome! It’s definitely easier to work with when the dough is frozen.
posted by Jake on March 30, 2013
Wow! That was quick! Glad you enjoyed then!
posted by jenlp on March 31, 2013
As soon as I saw this post, I HAD to make it! 🙂
posted by Crystal on April 7, 2013
These were sooooo delicious!! I must have missed the part that said place on parchment, because I didn’t, and they stuck to the tray. Still yummy, though. Used Earth Balance Coconut Spread for the shortening, and also added about a teaspoon of coconut oil to the chocolate to help smooth it out. Will certainly make these again, will just make sure to use parchment! Thanks for the super simple and delicious recipe!
posted by Kimberly on May 16, 2013
Hey Jake,
Have you tried stevia as a replacement for the powdered sugar? How do you think it would work?
posted by Jake on May 16, 2013
I haven’t done much baking with stevia so I’m not sure. The cornstarch in the powdered sugar is what helps hold everything together and makes the patties smoother than if you used cane sugar. But stevia might work. Let us know if you give it a it try!
posted by Bobbie {the vegan crew} on July 2, 2013
These look wonderful! Peppermint patties have always been one of my mom’s favorites — growing up there were always several stashed in the freezer. I can’t wait to make a vegan version for her! 🙂
posted by Angela Gilmore on July 3, 2013
Hi Jake, I found this recipe through Finding Vegan . com and everything looks amazing. Quick question, what are the black specs in your dough?
posted by Jake on July 3, 2013
I didn’t have any peppermint extract to use but I did have dried mint, so I used that instead.
posted by Tami Blanchette on July 23, 2013
The peppermint dough also works great as a filling for mint-chocolate cupcakes. Just roll the dough into little balls in the palm of your hand and freeze. Place in the middle of cupcakes prior to baking, bake and enjoy! The creamy surprise filling in the middle is a welcome treat.