Can I make these without agave nectar?

Yes! You can substitute maple syrup or light corn syrup. The goal is to add moisture and binding power to help the powdered sugar and butter come together.

How do I stop the chocolate from cracking when I bite into the patties?

Make sure the filling is at room temperature before dipping, and add a teaspoon of coconut oil or vegan butter to the melted chocolate to keep the coating flexible.

Can I use peppermint oil instead of peppermint extract?

Yes, but peppermint oil is much stronger. Start with just a couple of drops, taste, and adjust carefully.

Can I freeze peppermint patties?

Absolutely! Store them in an airtight container with parchment between layers. They’ll keep for up to a month in the freezer. Just let them sit at room temperature for a few minutes before eating.

Vegan Peppermint Patties

Stack of peppermint patties on a baking sheet.

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Soft, cool peppermint filling wrapped in a velvety chocolate shell, these homemade vegan peppermint patties are even more delicious than the ones you can buy at the store.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Chill Time: 15 minutes
Total Time: 30 minutes
Yield: 24 Candies 1x
Category: Candy
Method: Chill
Cuisine: American
Diet: Vegan

Ingredients

Scale

4 tablespoons vegan butter, softened and divided

3 cups powdered sugar

3 tablespoons agave nectar

1 1/2 teaspoons peppermint extract

1 1/2 cups nondairy chocolate chips

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Instructions

Mix: Add 3 tablespoons softened vegan butter, powdered sugar, agave nectar and peppermint extract to a large mixing bowl. Beat together using an electric hand mixer for about a minute or until mixture is wet and pebbly.
Shape: Take 1 packed tablespoon of peppermint filling and shape into a 1 inch disk by pressing together firmly with your fingers. Set disks onto a baking sheet lined with wax paper as you work. Continue until all of the filling has been used. Place baking sheet in the freezer to set for 15 minutes.
Melt: Add chocolate chips and remaining vegan butter to a microwave-safe bowl. Heat in microwave for 30 second increments, stirring after each, until completely melted and smooth.
Coat: Using a fork, drop patties one at a time into the melted chocolate. Swirl to coat and tap off any excess. Drop onto a baking sheet lined with wax paper. Continue until all of the patties are coated in chocolate. Transfer baking sheet to the freezer to allow patties to set for another 15 minutes. Serve or transfer to an airtight container to store in the refrigerator.

Equipment

baking sheet

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electric hand mixer

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mixing bowl

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Notes

*Peppermint Patties will keep in an airtight container in the refrigerator for 2 weeks. The can also be frozen for up to 1 month.

*If your chocolate seizes/hardens during or after the melting process, don't panic! Add boiling water (1 tablespoon at a time) to the bowl, mixing after each addition. Continue process until chocolate is smooth and melty.

Find it online: https://censoredbaker.com/vegan-peppermint-patties/