When I was a kid, one of my favorite candies (next to Reese’s, of course) were those York Peppermint Patties. That dark chocolate coating with the creamy peppermint-y insides? Be still my heart! They were the best.
My family must have loved them too because I remember there was (and still is) always a bowl of them sitting at my parents beach house. I remember the first time I was there after I went vegan. Not even thinking, I grabbed one out of the bowl and started to open the wrapper. “Wait!” I thought. “What exactly is in these? Is it vegan?” I had never thought to ask before (life is funny like that, right?).
A quick Google search told me that they were, in fact, very not vegan. Egg whites and milk. Yep, EGG WHITES in my favorite childhood candy. So weird.
Since that moment, I’ve been meaning to veganize this killer treat, and now I finally have! I present to you:
Vegan Peppermint Patties!!
*cheers from the crowd*
And we even went a step further with this one, adding some almond milk Bailey’s to the filling for a little grown-up flair. It’s kinda like the Christmas-y version of our Rum Cupcakes. 😉
A warning / something to get super excited about: This recipe makes a TON of vegan peppermint patties which makes it awesome for the holiday season when there are a lot of people around to share! If you’re just feeding yourself, feel free to half the recipe. Although, they can be stored in the freezer for future snacks to come. It’s up to you. 😉
If you make this recipe, tell us alllll about it! Tag us in your photos on Instagram (we’re @theplantpowercouple, with the ‘the’) or Facebook (just Plant Power Couple there). Now, go! Make yourself some Vegan Peppermint Patties!
- 3 Tbsp vegan butter
- 1/4 cup almond milk Bailey's
- 2 tsp peppermint extract
- 4-5 cups powdered sugar
- 2 cups vegan chocolate chips (We love Enjoy Life brand.)
- 1/4 cup refined coconut oil
- Cream together the butter, Bailey's, and peppermint extract with an electric mixer. Slowly, start adding the powdered sugar, mixing after each addition. Keep adding powdered sugar and mixing until a firm, mold-able dough is formed. We ended up using about 4-5 cups.
- Roll 2 tsp of dough into a ball and gently flatten it onto a parchment-lined baking sheet. Roll into a ball and gently flatten with your hands. Repeat until all the dough is used and freeze the baking trays for 10-15 minutes.
- In a small sauce pan, melt the coconut oil and chocolate chips on low heat, stirring continuously. When it is almost completely melted, turn off the heat and stir until all the chocolate chips are completely liquefied.
- Use a fork to dip each peppermint patty into the chocolate, rolling it around to completely coat it. Place it back on the parchment and freeze for another 10 minutes. Enjoy!
- You can store these in the fridge or freezer. They'll last on the counter for a few hours but are best stored chilled for longer periods of time.