Description
These 5-ingredient homemade peppermint patties are filled with a creamy peppermint filling and coated in dark chocolate, the perfect sweet treat for the holidays! This version of the classic candy is also totally gluten-free, dairy-free and vegan too, so everyone can indulge this holiday season!
Ingredients
- 3/4 cup dairy-free condensed milk
- 1 teaspoon peppermint extract
- 1/4 teaspoon vanilla extract
- 4 cups powdered sugar
- 3 cups dairy-free dark chocolate chips
- 2 tablespoons white sprinkles (optional)
Instructions
- Combine Sugar, Milk and Extracts: In a medium mixing bowl with the powdered sugar, add in the full-fat coconut condensed milk, peppermint extract and the vanilla extract.
- Form the Peppermint Dough: Mix this together until a malleable dough is formed.
- Sprinkle Powdered Sugar on Surface: Coat a clean surface with powdered sugar. You can also line the surface with a silpat or parchment paper.
- Roll Dough to Even Thickness: Place the peppermint dough onto the powdered sugar surface and roll out to about a ¼-inch to ½-inch thick, based on preferred thickness.
- Cut Patties with Cookie Cutter: Cut out the patties with a round cookie cutter (you should get approximately 12 patties using a small cookie cutter).
- Chill Patties to Set: Line a large baking sheet with parchment paper. Place the patties on the prepared baking sheet and place them in the freezer for 10 minutes to set.
- Melt Chocolate: While the patties are setting in the freezer place the dark chocolate in a microwave-safe bowl and melt it in the microwave at 30 second intervals, whisking it until completely smooth.
- Dip Patties in Chocolate: The peppermint patties should be hard when taken out of the freezer. Dip each patty into the dark chocolate, coating both sides of the patty. Let the patties cool on the parchment.
- Add Sprinkles: Add sprinkles if desired.
- Repeat: Repeat with all the peppermint patties until all the ingredients are used up.
- Chill Until Chocolate is Set: Place the chocolate-coated back in the freezer for another 10 minutes. Once set, the chocolate will be hardened and the dark chocolate peppermint patties will be ready to enjoy!
Notes
Condensed Milk: I used a dairy-free condensed coconut milk to keep the recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal condensed milk instead.
Peppermint Extract: Since we’re making peppermint patties, peppermint extract is essential, so make sure you add it in.
Vanilla Extract: I like using vanilla extract for extra flavor, but if you don’t have it on hand, or don’t enjoy the taste of vanilla, feel free to leave it out.
Powdered Sugar: Make sure you use powdered sugar (and as opposed to normal sugar) so that that the filling is creamy and fine. If you are diabetic or insulin-resistant, I highly recommend using powdered monkfruit monkfruit sweetener (a 1:1 powdered sugar substitute that is zero glycemic index and will not raise your blood sugar).
Dark Chocolate Chips: I used dairy-free dark chocolate chips to keep this recipe dairy-free. However, if you are not lactose-intolerant, feel free to use normal dark chocolate chips instead.
Sprinkles: As an optional decoration, you ay also sprinkle the peppermint patties with white sprinkles, or leave them as they are.
Storing: To store, place the dark chocolate peppermint patties in an airtight container and store in the refrigerator for up to 1 week.
- Prep Time: 30 mins
- Chilling Time: 20 mins
- Category: Desserts
- Method: No-Bake
- Cuisine: American
