For as long as I can remember, my childhood favorite candy was York peppermint patties. I would always go for that minty filling and dark chocolate coating. The combination was perfection. I also felt like I was opening a Wonka Bar, with their shiny silver wrapper. There was never a golden ticket inside, but the peppermint goodness was way better anyway.
My friends know that I make some type of candy or treat to pass out at Christmas. Always. I make sweets because I love them and because I know how much they enjoy homemade goodies. This year, I decided to give these dairy free peppermint patties a try. A simple peppermint filling, covered in melted chocolate. Each step to make them is undoubtedly worth it. Plus you get 24 in one batch, which leaves you with a few batches to share with friends (if you can manage to share them). I wrapped them in little glassine bags and tied with red bakers twine.
When it comes to peppermint patties, homemade totally wins!
- 2 1/2 cups dairy free chocolate chips
- 2 cups powdered sugar
- 1 tablespoon pure maple syrup
- 2 teaspoons coconut oil, softened
- 1 teaspoon pure peppermint extract
- 1/2 teaspoon pure vanilla extract
- 1-2 tablespoons So Delicious unsweetened coconut milk
- Prepare mini cupcake pans by lining with mini cupcake liners or use silicone mini cupcake mold (no liners needed).
- Melt chocolate chips in microwave-safe bowl in 30-second intervals, stirring in-between. Stir until completely melted and smooth.
- Place 1 teaspoon melted chocolate in bottom of prepared pan. Smooth until even. Place in refridgerator for 10 minutes to set.
- While chocolate is setting, make peppermint filling. Mix together powdered sugar, maple syrup, coconut oil, peppermint extract, vanilla extract and 1 tablespoon coconut milk.
- Add an additional tablespoon coconut milk if needed. Knead dough together until it is not longer crumbly and holds it shape.
- Remove cupcake pan from refrigerator. Take teaspoon of peppermint dough and roll into ball. Flatten into disc (almost the size of cupcake mold).
- Place peppermint disc into chocolate-lined cupcake liner. Top with a additional melted chocolate, just enough to cover peppermint filling. Smooth out the tops.
- Place peppermint patties back in refrigerator to set and become firm, about 15-20 minutes. Remove and place in airtight container.