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!