These dairy free peppermint patties are cool and minty and coated in rich dark chocolate. A 5 ingredient recipe that brings a refreshing twist on the classic candy favorite! Also: turn vegan peppermint patties into junior mints!
recipe originally published May 1, 2016
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Why you'll love this recipe
If you are a fan of cool mint paired with rich chocolate, you will love these dairy free peppermint patties. This is a super simple, incredibly tasty recipe.
This recipe takes less than 30 minutes, and has only 5 ingredients. These minty treats are gluten and soy free in addition to being plant based / vegan. I include these with my holiday cookie and treat trays, and always add festive sprinkles or drizzle with colored icing.
How to make homemade junior mints!
Homemade peppermint patties are so easy to make, and this is a recipe kids can absolutely help with!
You basically process shredded coconut into a paste like dough and add the flavorings and sweetener. Use your hands to shape that dough into discs, and cover in melted chocolate.
I have also made this recipe into small chocolate covered bites, like a Junior Mint!
Can I use sweetened coconut?
Yes, you absolutely can use sweetened coconut. I do believe the maple syrup helps to form the "dough" a bit, so if you reduce the maple syrup and the dough is not coming together, add a small bit of water, one teaspoon at a time, to help form the dough.
How long do vegan peppermint patties last?
My rule for maximum flavor and freshness is to enjoy this recipe within a week. Serve peppermint patties at room temperature or chilled.
Refrigerate in a glass container with a tightly fitting lid.
Did you make these dairy free peppermint patties?
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Dairy Free Peppermint Patties
These treats are cool and minty and coated in rich dark chocolate. A 5 ingredient recipe that brings a refreshing twist on the classic candy favorite!
Ingredients
- 3 cups (240g) shredded unsweetened coconut
- 2 tablespoons (30ml) maple syrup
- ½ to ¾ teaspoon peppermint extract (food grade peppermint oil)
- 2 teaspoons coconut oil, divided
- 1 cup (120g) dark chocolate, chips or chopped
Instructions
- Add shredded coconut to the bowl of a food processor or high speed blender. Blend, scraping down sides as needed, until a paste forms. The texture should feel like dough when squeezed between your fingers. Continue scraping down sides as it is blending.
- Add maple syrup, peppermint extract, and one teaspoon coconut oil. Mix again until incorporated. Again, look for a dough like consistency. Scrape down sides as needed. Scoop the mixture and pack firmly using a tablespoon. Roll between palms to form a ball, and gently press down to form a disc. Use fingers to gently pat down so patties are not too tall.
- Place patties on a parchment lined baking sheet or plate, and continue until all coconut mixture is used - the recipe should make about fourteen patties. Place in the freezer for ten minutes.
- Melt the chocolate and the remaining one teaspoon coconut oil over a double boiler or in a microwave for thirty second increments until melted.
- Individually place a chilled patty on the prongs of a fork to dip into the chocolate. Tap off any excess and set back on parchment. Continue until all of the patties are coated.
- Place in refrigerator or freezer to set for eight to ten minutes or until chocolate is firm.
- Peel the patties away from parchment and transfer to a serving platter.
Notes
Make junior mints!
I have also made this recipe into small chocolate covered bites, like a Junior Mint! Simply roll smaller amounts of dough into balls and coat in chocolate.
Can I use sweetened coconut?
Yes, you absolutely can use sweetened coconut. I do believe the maple syrup helps to form the "dough" a bit, so if you reduce the maple syrup and the dough is not coming together, add a small bit of water, one teaspoon at a time, to help form the dough.
How long do homemade peppermint patties last?
My rule for maximum flavor and freshness is to enjoy this recipe within a week. Serve peppermint patties at room temperature or chilled.
Refrigerate in a glass container with a tightly fitting lid.
Recipe reprinted from Minimalist Baker's Everyday Cooking by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2016, Dana Shultz
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Nutrition Information:
Yield:
14Serving Size:
1 pattyAmount Per Serving: Calories: 181Total Fat: 4gSodium: 9mgCarbohydrates: 11gFiber: 5gSugar: 6gProtein: 3g
nutrition calculations results vary by calculator, are for informational purposes only, and are not intended to replace medical advice or treatment.
about Kristina:
Kristina is spabettie! She found cooking at an early age, and created spabettie in 2010 to share vegan recipes. Kristina turned her culinary training into sharing vibrant vegan food! Read more...
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Deb says
Can I use sweetened coconut and reduce syrup ?
Kristina Sloggett says
Deb, you absolutely can! I have had this question twice now today, so I will update the notes to answer this as well.
I do think that the maple syrup helps form the "dough" a bit, so if the dough is not coming together, add a small bit of water, one teaspoon at a time, to help form the dough.
I hope you enjoy these! Kristina
Arja says
Love the sound of these although I can't stomach shredded coconut is it possible to substitute it for almond meal or something?
Kristina Sloggett says
hi Arja - I have not tried almond meal with this recipe, but I'd love to know if you try! you would definitely use considerably less than the three cups coconut, as it reduces when blended to paste. probably closer to 1.5 cups almond meal, and possibly additional liquid / syrup - just not sure on the consistency.
Delightful vegans says
Just made these today! We got the Everyday Cookbook a few days ago and I'm obsessed!!