Vegan Peppermint Patties

I only make these at Christmas so that they are a special treat that my daughter looks forward to all year long!  She is anaphylactic to dairy and nuts but can have these and they are as delicious as the real thing!  Perfect for the holidays!  


  • 3 1/2 tbsp all purpose flour 
  • 6 tbsp Imagine rice milk
  • 3 cups icing sugar 
  • 3/4 tsp peppermint flavouring 
  • 1 1/3 cup Enjoy Life brand Chocolate Chips (dairy and nut free)


  1. Mix flour and rice milk in small saucepan until smooth.  Heat over medium heat, stirring constantly until boiling and thick. Remove from heat.
  2. Transfer to a mixing bowl and add peppermint flavouring and icing sugar. Mix well.  I use my stand mixer.
  3. Let stand for 5 minutes.
  4. Knead until smooth.
  5. Divide into two equal size portions and roll into logs of about 1″ (2.5 cm) diameter. 
  6. Wrap in plastic wrap and let sit in room temperature overnight.
  7. Cut into 1/4″ (6mm) slices, reshaping as necessary. Place on parchment paper to air “dry” by letting stand uncovered for about an hour, turning half way through until dry.
  8. Melt chocolate chips in glass bowl by microwaving on high for 2 minutes.
  9. Stir chocolate to ensure it is smooth and melted with no unmelted chunks.
  10. Dip patties into melted chocolate by placing on a fork or other similar utensil and lower into chocolate to cover completely.  Lift, allowing excess chocolate to drip back into bowl.
  11. Place back on parchment paper to set. Make swirl on top while chocolate is still soft if desired or add powdered sugar and sprinkles or homemade broken candy cane sprinkles to decorate.
  12. Let stand at room temperature until firm.  Can make ahead and freeze for holidays.

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