Dairy-Free Peppermint Patties

• Canned Goods

  • 2 tbsp Coconut cream

• Baking & Spices

  • 3 tbsp Palm shortening
  • 1 1/2 tsp Peppermint extract, pure
  • 2 1/4 cups Powdered confectioners' sugar, organic
  • 1 1/3 cups Soy-free chocolate chips or about 7 1/2 ounces chopped semi-sweet or dark chocolate, dairy-free
  • 1 Toppings
  • 1/4 tsp Vanilla extract, pure

Found on godairyfree.org

Ingredients

• 2¼ cups organic powdered confectioners sugar
• 2 tablespoons + 1 tablespoon palm shortening (like Nutiva or Spectrum), divided
• 2 tablespoons coconut cream (see note below)
• 1½ to 2 teaspoons pure peppermint extract
• ¼ teaspoon pure vanilla extract
• 1⅓ cups dairy-free, soy-free chocolate chips or about 7½ ounces chopped semi-sweet or dark chocolate (I use Pascha 55% Organic Chocolate)
• Toppings, such as sprinkles or crushed candy cane (optional)

Directions

• Sift the powdered sugar into a mixing bowl. Add 2 tablespoons coconut oil or shortening, the coconut cream, and the extracts. Stir by hand or with a mixer on low until thoroughly combined. It may form crumbs rather than a smooth dough - that is fine.
• Bring the mixture together with your hands, which will help to warm it just enough, kneading a few times until you get a relatively smooth dough. Now you can a) roll the dough into a log that is about 1½ inches in diameter or b) roll the dough out onto wax or parchment paper to about ¼ inch thickness. I like option b - cut the rolled dough with small round cookie cutters or desired shapes (the dough is a little fragile, so nothing too intricate), as you would with sugar cookies.
• Place the log or cut dough into your refrigerator and let chill for about 30 to 60 minutes. If using the log method, remove the log from the fridge, and slice into ¼ inch circles.
• In a medium-sized bowl, melt the chocolate with the remaining 1 tablespoon coconut oil or shortening. If melting the chocolate via the microwave or stove top, let it cool for a few minutes before proceeding.
• One at a time, dunk the filling rounds or shapes in the chocolate, carefully remove, letting residual chocolate drip off, and place on wax paper, parchment paper, or a silicone baking mat.
• If using sprinkles or crushed candy canes, top the chocolates now, while still wet.
• Let the candies set up at room temperature (can take several hours, depending on how warm your home is), or cheat a little and chill in the refrigerator until set.
• Once set, store in an airtight container at room temperature for a few days, or chilled for longer.