dairy free peppermint patties
 
 
AUTHOR:
SERVES: 24 peppermint patties
INGREDIENTS
  • 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
INSTRUCTIONS
  1. Prepare mini cupcake pans by lining with mini cupcake liners or use silicone mini cupcake mold (no liners needed).
  2. Melt chocolate chips in microwave-safe bowl in 30-second intervals, stirring in-between. Stir until completely melted and smooth.
  3. Place 1 teaspoon melted chocolate in bottom of prepared pan. Smooth until even. Place in refridgerator for 10 minutes to set.
  4. While chocolate is setting, make peppermint filling. Mix together powdered sugar, maple syrup, coconut oil, peppermint extract, vanilla extract and 1 tablespoon coconut milk.
  5. Add an additional tablespoon coconut milk if needed. Knead dough together until it is not longer crumbly and holds it shape.
  6. Remove cupcake pan from refrigerator. Take teaspoon of peppermint dough and roll into ball. Flatten into disc (almost the size of cupcake mold).
  7. Place peppermint disc into chocolate-lined cupcake liner. Top with a additional melted chocolate, just enough to cover peppermint filling. Smooth out the tops.
  8. Place peppermint patties back in refrigerator to set and become firm, about 15-20 minutes. Remove and place in airtight container.
NOTES
Peppermint patties will keep 1-2 weeks.
Recipe by Sarah Bakes Gluten Free at https://www.sarahbakesgfree.com/2013/12/dairy-free-peppermint-patties.html