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. Well, I suppose it’s not too weird considering egg whites are traditionally used in a ton of desserts, but it would totally have been weird to my 10-year-old self.
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*
But, wait! We even went a step further with this one, adding some almond Baileys almande 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. 😉
Make These Vegan Peppermint Patties + share the love!
If you make this recipe, tell us alllll about it! Rate the recipe and leave a comment below, or tag us in your photos on Instagram. We’re @theplantpowercouple, with the ‘the’.
Now, go! Make yourself some vegan peppermint patties!
45 minPrep Time:
45 minTotal Time:
- 3 Tbsp vegan butter, softened
- 1/4 cup Baileys Almande*
- 2 tsp peppermint extract
- 4-5 cups powdered sugar
- 1.5 cups vegan chocolate chips (We love Enjoy Life brand.)
- 3 Tbsp refined coconut oil
- Cream together the softened vegan butter, Baileys, and peppermint extract with an electric mixer. Slowly, start adding the powdered sugar, 1/2 cup at a time, mixing on low 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.
- Line a baking sheet with parchment paper and use your clean, dry hands to roll 2 tsp of dough into a ball and gently flatten it onto the parchment. Repeat until all the dough is used and place the trays in the freezer for 10 minutes.
- In the mean time, add the coconut oil and chocolate chips to a small sauce pan and heat on low, stirring continuously. When it is almost completely melted (usually about 2 minutes), turn off the heat and stir until all the chocolate chips are completely liquefied.
- Grab your baking sheet from the freezer and use a fork to dip each peppermint patty into the chocolate, one at a time, rolling it around to completely coat it. Try to do this quickly but efficiently, as the warm chocolate will soften the dough the longer it's in there and make it harder to work with. Place it back on the parchment and continue until all the patties are coated. Place the baking tray in the freezer once more for 10 minutes.
- For best results, store any leftovers in the freezer. They'll last on the counter for 1-2 hours but are best stored chilled for longer periods of time. ENJOY!
*If you don't want to use the Baileys Almande, the best substitute is a thick non-dairy milk, like full-fat coconut milk or cashew milk.