Homemade Dairy-Free Peppermint Patties
Homemade Dairy-Free Peppermint Patties could be just the gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe you've been looking for. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 32 calories. This recipe serves 36. For 5 cents per serving, this recipe covers 0% of your daily requirements of vitamins and minerals. 833 people have made this recipe and would make it again. It is perfect for Christmas. Head to the store and pick up coconut cream, non-hydrogenated, powdered sugar, and a few other things to make it today. From preparation to the plate, this recipe takes about 30 minutes. It works well as a cheap hor d'oeuvre. It is brought to you by Go Dairy Free. Taking all factors into account, this recipe earns a spoonacular score of 0%, which is improvable. Similar recipes include Homemade Sugar Free Peppermint Patties, Peppermint Pie Made With York Sugar Free Peppermint Patties, and Homemade Peppermint Patties.
Servings: 36
Preparation duration: 30 minutes
Ingredients:
2 tablespoons coconut cream (see note below)
1½ to 2 teaspoons pure peppermint extract
2¼ cups organic powdered confectioners' sugar
¼ teaspoon pure vanilla extract
2 tablespoons + 1 tablespoon solid coconut oil or non-hydrogenated, soy-free shortening, divided
Equipment:
mixing bowl
baking paper
cookie cutter
wax paper
bowl
Cooking instruction summary:
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, kneading a few times until you get a smooth dough. Now you can a) roll the dough into a log that is about 1 inches in diameter or b) roll the dough out onto wax or parchment paper to about 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 minutes to an hour. If using the log method, remove the log from the fridge, and slice into inch circles.In a medium-sized bowl, melt the chocolate with the remaining 1 tablespoon coconut oil or shortening.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.
Step by step:
1. Sift the powdered sugar into a mixing bowl.
2. 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, kneading a few times until you get a smooth dough. Now you can a) roll the dough into a log that is about 1 inches in diameter or b) roll the dough out onto wax or parchment paper to about 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.
3. Place the log or cut dough into your refrigerator and let chill for about 30 minutes to an hour. If using the log method, remove the log from the fridge, and slice into inch circles.In a medium-sized bowl, melt the chocolate with the remaining 1 tablespoon coconut oil or shortening.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.
4. 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.
Nutrition Information:
covered percent of daily need
