Peppermint Patties (Vegan, Allergy Friendly

• Vegan
• Gluten free

• Refrigerated

  • 1 1/2 tbsp Non-dairy milk

• Condiments

  • 1 1/2 tbsp Vegan buttery spread

• Baking & Spices

  • 8 oz Dark chocolate chips
  • 1/2 tsp Peppermint extract, pure
  • 2 1/4 cups Powdered sugar
  • 1/4 tsp Vanilla extract

• Oils & Vinegars

  • 1 1/2 tsp Canola oil or refined coconut oil

Found on theprettybee.com

Description

Directions

• Put the sifted powdered sugar, vegan buttery spread, extracts, and non dairy milk in a mixing bowl. Mix on medium speed until the dough comes together into a big ball. It will be sticky and somewhat firm.
• Put the 1/4 cup of powdered sugar into a small bowl. Line a cookie sheet with parchment paper.
• Take tablespoonfuls of dough and dip into the sugar and roll into balls. Place on the cookie sheet and flatten with your hand.
• Refrigerate for one hour.
• Melt the chocolate in the microwave or in a double boiler. Stir in the oil. Let the chocolate cool to room temperature. (If its too hot, it may melt the filling).
• Using a fork, dip the patties into the chocolate, and let the excess drip off. Place onto the parchment lined cookie sheet again. Refrigerate coated patties until firm.
• Store peppermint patties in the refrigerator or freezer. You can wrap each peppermint patty in foil candy wrappers if you wish.

Nutrition