I was thinking up ideas of what to make as a gift for my brother’s birthday when I came across the recipe for Peppermint Patties in How It All Vegan! 10th Anniversary Edition: Irresistible Recipes for an Animal-Free Diet on page 142. The last time I tried making peppermint patties it involved raw egg whites and yeah, great in theory but I couldn’t stomach trying them (even on my best “I want to eat meat” days, raw eggs are just a big ol’ ewwwwwwwwwww). These little vegan candies on the other hand were perfect and Dave should love them!
The 10th anniversary edition of How It Vegan is a great addition to a book collection – the extra new recipes make it even better.
- 2 cups powdered sugar
- 1 Tbsp Earth Balance Buttery Stick
- 2 tsp pure peppermint extract
- 2 Tbsp unsweetened almond milk
- 1½ tsp Earth Balance Buttery Stick
- 4 ounce semi-sweet chocolate ships (vegan friendly and organic)
Line a baking sheet with parchment paper.
Add the sugar, buttery stick, peppermint extract and almond milk to a food processor, process for a minute and scrape down, then process at high for a minute until smooth and creamy.
Using a 1 Tbsp disher make balls and drop onto the baking sheet.
Freeze for 15 minutes, take out and gently/quickly roll and flatten into a circle.
Put back in the freezer for 15 to 30 minutes.
To coat -
In a small saucepan melt the buttery stick over medium-low heat, add in the chocolate chips, stirring constantly until melted. Take off the heat and let sit for a couple of minutes.
Take the patties out of the freezer. For easiest results wear disposable gloves and have a second baking sheet ready, lined with parchment paper (even better? chill this sheet as well in the freezer). Using two forks dip and flip each disk quickly. Then flip onto the second baking sheet. You can use a small silicone spatula to smooth out the chocolate as needed and to apply more to any bare spots.
Pop into the refrigerator to harden up.
Makes 12 patties.