Homemade Vegan Peppermint Patties Recipe

Elegant Homemade Candies, No Fancy Equipment

These peppermint patties are surprisingly simple to make at home. There’s no candy thermometer, no special molds—just a few pantry ingredients, a bowl, and basic tools. The minty fondant filling comes together by hand and is shaped into small disks. A quick dip in melted chocolate and an optional sprinkle of festive decorations finishes them off. They make thoughtful edible gifts or a cheerful addition to a holiday dessert spread.

Ingredients and Substitutions

Organic powdered sugar forms the base of the sweet mint filling. Choosing organic powdered sugar helps ensure the recipe remains vegan-friendly.

Coconut oil provides structure and a smooth mouthfeel to the filling. Use refined coconut oil if you prefer no coconut flavor; unrefined will add a light coconut note.

Coconut cream adds creaminess. If you don’t have canned coconut cream, scoop the thickened top from a chilled can of full-fat coconut milk.

Peppermint extract gives these patties their signature flavor. If you have concentrated peppermint oil, use it sparingly—start with a drop or two and adjust to taste.

Vegan dark chocolate chips are used for the coating. Many dark chocolate brands are naturally vegan—check labels for dairy ingredients if needed.

Holiday sprinkles are optional for decoration; select vegan-friendly sprinkles if you want to keep the recipe fully plant-based.

Salt and water (a pinch of salt enhances flavor; a small splash of water helps adjust the filling texture if necessary).

How to Make Vegan Peppermint Patties

Before you begin, line a baking sheet with parchment paper so the patties won’t stick.

Step 1: In a medium bowl, combine 2 cups organic powdered sugar, 2 tablespoons melted coconut oil, 2 tablespoons coconut cream, 1/2 teaspoon peppermint extract, and a pinch of salt. Stir until a soft dough comes together.

Step 2: If the dough feels too dry, add 1–2 teaspoons water, a tiny splash at a time, until it reaches a soft but not sticky consistency.

Step 3: Scoop about 1 tablespoon portions of filling, roll into balls, and gently flatten into disks. Arrange them on the prepared baking sheet and freeze for 15–20 minutes so they firm up.

Step 4: In a microwave-safe bowl, melt 9 ounces vegan dark chocolate chips with 1 teaspoon coconut oil in 30-second intervals, stirring between each interval until smooth and glossy. Keep water away from the chocolate—any moisture may cause it to seize.

Step 5: Remove the chilled patties from the freezer. Using a fork, dip each patty into the melted chocolate, allowing excess to drip off before returning it to the parchment-lined sheet. Add sprinkles while the coating is still wet if desired. Chill in the refrigerator or freezer until the chocolate is set, about 10–15 minutes.

Variations

Customize the classic dark-chocolate peppermint patty with these simple variations:

• White Chocolate Peppermint Patties: Use melted vegan white chocolate for a creamy, festive look.
• Mocha Peppermint Patties: Dissolve a small amount of espresso powder in hot water, let cool, and use it to adjust the filling texture for a coffee-kissed version.
• Double Chocolate Peppermint Patties: Stir 1 tablespoon unsweetened cocoa powder into the filling for a richer chocolate-mint experience.

Storage and Serving

Store finished peppermint patties in an airtight container in the refrigerator for up to one week. For longer storage, freeze them for up to three months; thaw in the refrigerator before serving. These bites are best served chilled or at cool room temperature so the texture remains firm and the peppermint flavor stays bright.

Recipe

Vegan Peppermint Patties

A simple peppermint fondant made with powdered sugar and coconut cream, shaped into disks and coated in vegan dark chocolate. Makes about 18 patties.

Course: Dessert

Cuisine: American

Diet: Gluten Free, Vegan

Prep Time: 20 minutes | Chilling Time: 20 minutes | Total Time: 40 minutes

Servings: 18 patties

Calories: 144 kcal (approximate)

Author: Tessa

Ingredients

Mint Filling

• 2 cups organic powdered sugar
• 2 tablespoons coconut oil, melted
• 2 tablespoons coconut cream (or the thick top from chilled full-fat coconut milk)
• 1/2 teaspoon pure peppermint extract
• Pinch of salt
• 1–2 teaspoons water, only as needed for texture

Chocolate Coating

• 9 ounces vegan dark chocolate chips
• 1 teaspoon coconut oil
• Holiday sprinkles (optional)

Instructions

1. In a medium bowl, mix the powdered sugar, melted coconut oil, coconut cream, peppermint extract, and a pinch of salt until a soft dough forms. Add water a teaspoon at a time only if necessary—the mixture should be workable but not sticky.
2. Line a baking sheet with parchment. Scoop 1 tablespoon portions of the filling, roll into balls, and gently flatten into disks. Place them on the lined sheet and freeze for 15–20 minutes to firm up.
3. In a microwave-safe bowl, melt the dark chocolate chips with the coconut oil in 30-second intervals, stirring between each interval until the chocolate is smooth and glossy. Keep any moisture away from the chocolate to prevent seizing.
4. Remove the chilled patties from the freezer. Using a fork, dip each disk into the melted chocolate, tapping the fork gently to remove excess coating, then return the patty to the parchment-lined sheet. Add sprinkles while the chocolate is still wet if desired.
5. Refrigerate or freeze until the chocolate is set, about 10–15 minutes. Store finished patties in an airtight container in the fridge for up to a week, or freeze for up to three months.

Notes

Use refined coconut oil if you prefer no coconut flavor; virgin coconut oil will impart a subtle coconut note. If the filling feels too wet at any point, add a little more powdered sugar until the texture is easy to shape.

Nutrition (per patty, approximate)

Calories: 144 kcal | Carbohydrates: 22 g | Protein: 1 g | Fat: 7 g | Saturated Fat: 5 g | Sugar: 20 g