It’s no secret that I’m not exactly a health nut- I mean, if we’re being honest I probably consume more sugar than anyone really ever should on a daily basis! That being said, I try to eat as consciously as I can, and that means balancing my sugar fixes out with green juice and veggies, getting lots of exercise, and making vegan choices whenever I possibly can.
Peppermint patties are one of my all-time favourite treats, but even a junk foodie like me can admit the ingredient list on the pre-packaged version at the store is a little bit unnerving. Over the Christmas holidays I didn’t have too much time to bake, but on Christmas Eve days launched myself into a marathon of sorts, determined to bake a mountain of cookies and a few other special delights to bring to Christmas dinner that night. Though I had no idea what I was doing, I became determined to make the perfect simple vegan peppermint patties, and by some form of Christmas magic, my experiment actually worked!
3 cups icing sugar
2 tbsp. whipped Earth Balance (softened)
2 tsp. organic peppermint extract
2 tbsp. Silk original soy creamer for coffee
1 cup vegan chocolate chips
2 tbsp. coconut oil
1. Beat 2 cups of icing sugar, butter, peppermint and cream in a bowl until the mixture forms a light, creamy paste. The candy should not be sticky, so once all ingredients are blended together continue adding icing sugar (a cup or more) until the paste thickens into a Play-Doh-like consistency.
2. Roll the peppermint paste into a log, wrap it in plastic wrap, and place it in the freezer for about 15-20 minutes to harden slightly. While it’s cooling, start melting your chocolate.
3. Using a double boiler, melt the coconut oil and chocolate chips together. This combination will create a sort of vegan “magic shell” that will harden very quickly once it hits the cold peppermint filling.
4. Take the peppermint log out of the freezer and cut it into disk-like pieces. Dip each piece on the chocolate, and set down on a piece of cold marble or parchment paper. Decorate with sprinkles or whatever else suits your fancy while the chocolate is still wet, then place the patties back in the freezer to cool and harden a second time.
Store in an airtight container in the fridge for up to two weeks and enjoy frequently!