Creamy Dreamy Peppermint Patties (Vegan + GF)

by Angela (Oh She Glows) on December 8, 2013

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Welcome to chocolate and peppermint season!

It’s one of my favourites, for sure. There’s something about this combo that puts my taste buds in sheer ecstasy. So invigorating! So peppy! I feel like I can conquer the world when I’m eating peppermint and chocolate in the same bite. Strange, but true.

A few of my favourite chocolate and peppermint recipes on the blog are: No Bake Peppermint Patty Bars, Peppermint Patty Bars II, Peppermint Patty Green Monster.

Clearly, I have peppermint patty issues.

Despite all the peppermint patty themed recipes that I’ve shared with you, I don’t actually have a peppermint patty recipe on the blog yet. Major oversight! The truth is, I tested some vegan peppermint patty recipes a few years ago, but I was never satisfied with the filling that I came up with. So the recipe was pushed aside for other things. This happens all the time in my kitchen. I have approximately 64752 unfinished recipes stuffed into a drawer or on my Google Drive recipe file. When I’m desperate for ideas, that’s when I’ll often sift through them all.

My previous trial involved powdered sugar and vegan butter, but I wanted to up my game. So, I started playing around with a coconut butter version which I’ve seen on many blogs, but it was too coconut-y for my liking. To be honest, I’m not a huge coconut butter fan to begin with so pairing it with my beloved childhood peppermint patty just seemed out of place.

I want a peppermint filling that melts in your mouth…

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Yeah. Like that.

As it turned out, a totally different recipe inspired this patty filling. As soon as I tasted the squares I knew it would be the perfect filling for my beloved peppermint patties.

The secret?

I used a small amount of blended soaked cashews and almond milk to mimic that amazing creamy consistency and flavour. Coconut oil firms it all up when chilled (but doesn’t give that over-powering coconut flavour like the coconut butter did), while allowing for that melt-in-your-mouth experience upon first bite.

peppermint

At first, I wasn’t sure how to translate this liquid peppermint filling into solid patty form. One of the challenging parts about recipe creation is figuring out the most efficient process for the steps involved. Making it taste good is the easy part! Often I have to just make it and get my hands dirty before I can figure out which method will work best. I’m such a visual person. For the first trial, I decided to spread out the entire peppermint mixture onto a parchment lined baking sheet (see this photo) and then I froze it for over an hour. Once it firmed up, I scraped it off the sheet with a spoon and formed it into patties. The process was quite fussy and super messy, but it worked. Still, I knew there had to be a better way…

For my second trial, I poured the filling into mini candy liners (see above, right). I think I got these from Bulk Barn a couple years ago. Half a tablespoon of filling went into each liner and then I froze them for 20 minutes, popped them out of the liner, and froze for another 10 minutes before coating in melted chocolate. This worked much better and it took half the time. Score! I know that not everyone has these candy liners hanging around, so I tested it with paper cupcake liners too. The filling stuck to the paper liners more and was harder to pop out, but they should work OK in a pinch if it’s all you have. I’m sure you’ll find a way to make it work!

A photo from trial #1 after shaping the patties by hand:

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Trial 2 photo below – using the mini candy liner method. Oh, and you can make these into “Junior Mints” too (see the small one beside the spoon? could it be any more adorable?)

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5 from 24 reviews
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Creamy Dreamy Peppermint Patties

Vegan, gluten-free, grain-free

By

Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate coating gets all snappy which is a wonderful contrast to the creamy middle.

Yield
22-25 mini patties
Prep time
Cook time
0 Minutes
Chill time
1 hour

Ingredients:

  • 1/2 cup raw cashews, soaked (see note)
  • 1/2 cup coconut oil, melted
  • 3-4 tablespoons agave nectar, to taste (I used 4 tbsp)
  • 2 tablespoons almond milk
  • 1 teaspoon peppermint extract
  • 3/4 cup dark chocolate chips
  • 1/2 tablespoon coconut oil

Directions:

  1. Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.
  2. Drain and rinse the cashews after soaking.
  3. Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
  4. Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
  5. After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
  6. Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
  7. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back out. The cold peppermint patties are probably causing it to thicken with time. Another option is to just drizzle the chocolate on top of the patties.
  8. Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!

Tips:

1) you can sub in your favourite liquid sweetener for agave, if desired. Just know that the flavour will change depending on the sweetener you use. 2) See the bottom of this post for a nut-free version and more tips on making this recipe. 3) If you have melted chocolate leftover, spread it into a parchment paper lined plate and freeze it. This way nothing goes to waste!

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For an extra festive, crunchy patty, try sprinkling on crushed candy canes on top of the chocolate! I didn’t get that far though. =)

Nut-free version?

Yes, I did test a nut-free version for you guys!! I used 1/4 cup raw sunflower seeds instead of 1/2 cup cashews. I soaked them overnight and followed the recipe as written, only using 2.5 tablespoons milk (use nut-free) since the filling was thicker. For some reason, I had trouble with the peppermint filling setting as well as the cashew version did, even after freezing the patties for double the time. I’m not sure why this happened. The taste, however, was fantastic!!! My advice if you want a nut-free version, is to not bother with popping the patties out of the liners. I would suggest using silicone liners and simply leaving the peppermint patty in the liner. Then add the melted chocolate on top and freeze as usual. Then you can eat it straight out of the liner without having to fuss! Or try serving it in a mini jar like my Peanut Butter Cups In A Jar. Just an idea…if you try anything let us know in the comments.

Nut-free Update: Ok, so the nut-free patties eventually set, but it took a good 2-3 hours! Keep this in mind if making the nut-free version.

I’d be lying if I said I wasn’t dreaming up a totally amazing Peppermint Patty pie for the holidays. Am I nuts or would this be the best pie ever?

Clearly I could talk all day long about peppermint patties, but I’m going to stop now.

A big congrats to Kay for winning the $500 Tata Harper gift card!! Thanks to everyone who entered. Don’t worry there are sooo many more amazing prizes up for grabs this month in my 12 Days of Giveaways! You don’t want to miss out.

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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{ 232 comments… read them below or add one }

Jamie H December 8, 2013 at 10:58 am

You are my hero. I have been wanting to make peppermint patties! But, I didn’t want a sugar filled unhealthy recipe. So, thank you! I can’t wait to try these.

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Sharon December 8, 2013 at 11:18 am

These look incredible! The photos are jumping off the page :) I, too love the chocolate/peppermint combo. As a kid, we always had a box of both After Eights & Ovations on the go at Christmastime. Memories …

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Ellie December 8, 2013 at 11:21 am

Could you substitute the dark chocolate with cacao powder, adjusting the amount of coconut oil accordingly?

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Angela (Oh She Glows) December 8, 2013 at 11:31 am

Hi Ellie, You can probably make your own chocolate for these but I haven’t tried it myself. A mix of coconut oil or cocoa butter, cocoa/cacao powder, and liquid sweetener usually works. Just make sure the mixture isn’t too hot or it will melt the peppermint filling. Good luck!

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Ellie December 8, 2013 at 11:49 am

Thank you so much! I’m really looking forward to trying these, they look incredible!

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Angela (Oh She Glows) December 8, 2013 at 12:50 pm

Enjoy!!

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Ceara @ Ceara's Kitchen December 8, 2013 at 11:55 am

Oh my – the peppermint filling looks to die for :D I can’t wait to make these – these are definitively going on my Christmas list for things I need to bake this season! I love the cute little junior mint!

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Kaila @healthyhelperblog! December 8, 2013 at 12:09 pm

Oh my these look delicious! Big fan of peppermint patties right here! I want to try and make mini versions of these so they are like Junior Mints!!! :)

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Marielle P December 8, 2013 at 12:10 pm

Wow! These look amazing and are perfect for the holidays :) Thanks for the simple recipe.

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Anele @ Success Along the Weigh December 8, 2013 at 12:38 pm

OH. MY. GOODNESS!

I think I’m in love! You’re the best, doing all that experimenting so we don’t have to. :-) And yes, t’would be the best pie ever!

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Kami December 8, 2013 at 12:50 pm

Oh my! Girl after my own heart! I’m making these all year round now! Thanks for the great recipe Angela! One recommendation is to use silicone candy or icecube trays for the filling. I have some and they are square, but work great! Also, in terms of a mint pie, look up a grasshopper pie recipe! Yuuummm!

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Mandy D December 8, 2013 at 1:23 pm

Hey Angela!

I love you watching your creations come to life with your pictures and your story telling. I am in the middle of also coming up with my own mint treat, like an After Eight. I was thinking about cashew butter as the filling with mint extract and honey. I hope it works! Except the organic vegan dark chocolate chips I buy from our local health foods store never melt to a soft enough consistancy….still trying to figure that out why that is. My best bet was melting a vegan chocolate bar.

Your pie idea sounds amazing! Please post it if you do! Have you ever made the mint green naturally? I read just a hint of chlorella would work.

Thanks for posting this!!

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Angela (Oh She Glows) December 9, 2013 at 10:09 am

That sounds fabulous too! I was wondering about using the cashew butter in my cupboard. You’ll have to let me know how that one goes.
I haven’t made mint extract before, but I have made mint sugar….oh it’s so good. There’s a recipe in my book for it actually.

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Amanda @ .running with spoons December 8, 2013 at 1:40 pm

Thanks for including a nut-free version, Angela! I love peppermint patties so it’ll be great to be able to make my own. And the way you describe the crisp chocolate shell contrasted with the creamy interior… Gah! Going on the Christmas to-make list for sure.

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Etain December 8, 2013 at 1:52 pm

Hi, I’ve been dying to find a perfect peppermint patty recipe and so glad I stumbled upon yours! Just a quick question- can I replace almond milk with soy milk? I happen to not like the taste of almond milk. Thanks!

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Angela (Oh She Glows) December 8, 2013 at 4:07 pm

Yes I think soy should work! :)

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janet @ the taste space December 8, 2013 at 3:02 pm

Nice! I like all your variations, Angela. I recently made a version with coconut flour and it was incredible (and not all too coconutty). Mine looks like it has a bit more texture (which I liked) while yours looks more smooth. I will definitely try yours next. :)

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Sabina December 8, 2013 at 3:59 pm

i recommend using silicon mini muffins cups and a mini muffins pan. the silicon muffins cups are reusable and (at least for making coconut cream pucks), the peppermint mixture shshould just pop out. the mini muffin pan will help keep the peppermint shape. if you already have these items in your kitchen, great. otherwise, angela’s method is great and inexpensive! :-)

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Joy //For the Love of Leaves December 8, 2013 at 4:37 pm

Oh man! These look absolutely perfect!

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Kristy @ Southern In Law December 8, 2013 at 4:45 pm

These look AMAZING – and so easy to make too!

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Chelsea @ Chelsea's Healthy Kitchen December 8, 2013 at 6:32 pm

I love peppermint patties! And I love crap-free peppermint patties even more! Thank you so much for taking the time to test out and suggest nut-free alternatives to your recipes lately – it’s much appreciated. :)

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Angela @ Eat Spin Run Repeat December 8, 2013 at 6:56 pm

Oh wow Ange, I know I’ve said it before, but you are a genius! I would have never thought to use cashews as the filling, but these look beautiful! That’s really interesting about the sunflower seeds taking longer to harden. I wonder if it has something to do with the different types of fat in the seeds vs cashews. I bet these were loads of fun to taste test!

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Angela (Oh She Glows) December 9, 2013 at 10:11 am

Yes that could be it! I also thought maybe they just had more water content since I soaked them longer than I did the cashew batches. Oh the science of baking is always fun to figure out. :)

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Christie @ Kissesandkale.blogspot.com December 8, 2013 at 7:09 pm

Yumm! These look so good. I make a plate of Christmas goodies for neighbors and co-workers every year and these might just have to make it on the plate this year! Thanks for sharing.

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Kari @ bite-sized thoughts December 8, 2013 at 7:18 pm

I share your love of peppermint and chocolate, and love the combination particularly because so many people do adore it (except my brother, but he can be discounted for the sake of my point ;) ). At this time of year, it’s such a fail safe Christmas themed gift or dessert and these look incredible. Thanks for doing all the hard work for us!

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Alex @ Kenzie Life December 8, 2013 at 9:48 pm

These look perfect. Enough said :)

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Stefanie December 8, 2013 at 10:09 pm

Yay! These look so good, I can’t wait to try the recipe! *pinning*

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Jordan Lynn // Life Between Lattes December 8, 2013 at 10:41 pm

Ohh, these look so good! I might try to make these for my annual vegan holiday party! Thank you for sharing!

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Emily @ Milly's Meals December 8, 2013 at 10:56 pm

Wow those looks sooo good. I just made a little peppermint snack myself :)

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Emily December 8, 2013 at 11:59 pm

Could these get any better? I’m thinking no way! Thanks for an awesome holiday treat for the whole family!!

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Emily - It Comes Naturally Blog December 9, 2013 at 3:42 am

Mmm…I love peppermint thins – perfect for after dinner. Thanks for sharing!

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Maria December 9, 2013 at 6:57 am

What exactly is “peppermint extract”? Can I use peppermint oil instead? :/

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Angela (Oh She Glows) December 9, 2013 at 10:14 am

Hey Maria,

I can’t see why not! From what I’ve read, peppermint oil is stronger so you might need less of it. Just add it to taste. Let me know how it goes :)

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Beth December 9, 2013 at 7:40 am

Thanks for this! I may be the only person in the world who doesn’t like the taste of mint and chocolate together, but I may try this with vanilla or orange–like a vanilla buttercream chocolate that I used to love from the Whitman’s sampler box. Must.try.today.

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Angela (Oh She Glows) December 9, 2013 at 9:32 am

Yes you can certainly try other extracts – good idea! I love the thought of orange…mmm

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Beth December 9, 2013 at 8:13 pm

So I made these today–with the orange extract. To die for. I didn’t have quite enough coconut oil on hand, which I think inhibited their hardening some, so I left mine in their wrappers and put chocolate on top. I used honey as my sweetener, and the flavor was lovely-not too sweet, as I only had semi-sweet chocolate chips on hand for the topping. But now, I will have to work out extra!

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Neissa @ iGnite Your Life December 9, 2013 at 7:42 am

I am so excited about these peppermint patties! My almost 3 year old loves the York PP and while I know the treat could be a lot worse, making these will obviously be a ton better for him!
Thanks for this fantastic recipe. I can’t wait to make them!

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Suzannah December 9, 2013 at 8:57 am

This looks and sounds amazing!! Is there a substitute for the cashews? One if my sons’ is sensitive to cashews. I am itching to try this though! Thanks for the healthful option!!

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Angela (Oh She Glows) December 9, 2013 at 10:15 am

Yes, see my nut-free version at the bottom of the post. :) Sunflower seeds!

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shani December 9, 2013 at 9:10 am

what i if don’t have coconut oil? is there a good substitution?

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Angela (Oh She Glows) December 9, 2013 at 9:31 am

You might be able to use cacao butter, but I haven’t tried it.

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janae @ bring joy December 9, 2013 at 9:15 am

I’m also a mint/peppermint chocolate fanatic (made some mint chocolate brownies yesterday). Strangely though, I kind of only really like peppermint/chocolate combo around the holidays…

Gorgeous photos, Angela!

ox

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Jesse @OutToLunchC December 9, 2013 at 9:55 am

I have been playing around with a stevia carob peppermint patty. My filling was pretty much just coconut butter, stevia and peppermint extract it was too firm. I love the idea of adding cashew butter, thanks for the idea!

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Emily December 9, 2013 at 10:16 am

With regards to the chocolate peppermint patty pie thoughts…. would putting a layer of the peppermint fill between two layers of your chocolate pie filling work? or is one too dense for the other? I’m drooling and will probably try this regardless. :)

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Averie @ Averie Cooks December 9, 2013 at 10:44 am

Angela they look wonderful! Pinned! I can almost taste them from here and I’d love a dozen :)

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Lillian @ Seize the Latte December 9, 2013 at 11:13 am

I must’ve been sending out ESP vibes about this, because I spent a preposterous amount of time this weekend looking for a GF pepperminty dessert recipe that isn’t loaded with crap. These, of course, look and sound amazing (and I may or may not be drooling excessively while sitting at my desk). Thanks for another awesome recipe!

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Mindy December 9, 2013 at 11:14 am

I can’t wait to make these and some Peanut Butter Cups for my family for Christmas! However, I have to stay away from Agave Nectar for one family member and I can’t use stevia…what is the most “healthy” alternative I could use? I feel like honey would add too strong of a flavor. Would a couple teaspoons of unrefined fine-grain organic sugar be enough to sweeten them up? A friend referred me to your blog about a year ago and I can’t get enough of your recipes–they’re a blessing to my conscious-eating family and I (especially the trail mix cookies–winner)!! Thank you for all the awesome posts!

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Anna December 9, 2013 at 6:52 pm

What about maple syrup or coconut nectar syrup?

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Mindy December 26, 2013 at 10:31 am

I made these with the following modifications and they were knock-your-socks-off amazing! I used raw almonds and only 1Tbsp raw honey instead of the agave and everyone absolutely loved them. You couldn’t really even taste the honey or coconut. To make them easier to make, I spread half of the tempered chocolate in an 8×8 pan, froze it, spread the mint filling, froze it, spread another layer of chocolate on top, froze it, and then cut it into squares. Much less mess! Awesome recipe–can’t say enough! Thanks, Angela!!!

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jamie @ arugulaholic December 9, 2013 at 11:22 am

Wow!! Must try these.

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dishing up the dirt December 9, 2013 at 12:02 pm

I’ve been dying for a good peppermint patty recipe. These sound fantastic!

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Elyse @ Lizzie Fit December 9, 2013 at 12:23 pm

I’ve missed peppermint patties! I used to eat one at the cafe in town every time I went before I was vegan. The owner always had a little dish by the cash I was pretty sad to find out they had milk ingredients. This recipe looks like it could fill the void :D

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nan @ lbddiaries December 9, 2013 at 12:31 pm

Peppermint Patties are my favorite. The tingle of mint and the smooth, creamy texture of chocolate? YUM. I’m making these for Christmas.

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Catherine @ Chocolate & Vegetables December 9, 2013 at 2:43 pm

Peppermint patties are one of my faves–this homemade version looks delicious!

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Ting December 9, 2013 at 2:51 pm

Wow, these look super yummy!!

Since you love peppermint so much, I was wondering if you have tried Aveda Comforting Tea. It’s got a very unique taste and is definitely very strong on the peppermint. You can get a sample at any Aveda retail store or hair salon. It iss my favorite tea and I drink it every morning. I thought you might like it!

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Angela (Oh She Glows) December 9, 2013 at 3:46 pm

Yes, I’ve had it at their salons before (although it’s been a while!). My fav tea lately is Rooibos. have you tried it? So naturally sweet! Its great with almond milk.

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Katie @ Produce on Parade December 9, 2013 at 3:27 pm

Awesome!! I miss peppermint patties probably the most, since being vegan. I haven’t made them yet but now I have no excuse! ;) Thanks for sharing.

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Elyse @myveganp December 9, 2013 at 3:37 pm

Oh gosh these are just gorgeous! Thanks for sharing!

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Lina December 9, 2013 at 3:43 pm

I just Drooled! haha!

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Sophia Zergiotis December 9, 2013 at 3:56 pm

These look fantastic, and now I’m craving them! :) I would love to give these as part of my gift basket at Christmas, do you think they would melt? Would you recommend it?
Thanks!

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Angela (Oh She Glows) December 10, 2013 at 9:12 am

Yeah I think they probably would…well the chocolate would probably get a bit sticky!

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Cathryn December 9, 2013 at 4:01 pm

I’ve been looking for a good vegan multivitamin any suggestions?

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Angela (Oh She Glows) December 10, 2013 at 9:13 am

Hi Cathryn, I use Megafood brand and really like it so far.

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Cathryn December 10, 2013 at 2:44 pm

Thanks! I’m gonna give them a try :)

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Laura-Jane December 9, 2013 at 5:53 pm

Peppermint patty pie… this would be a pie to die for! These patties look fantastic as it is!

Bulk Barn really is the best for nifty kitchen gadgets and items. I rarely emerge empty-handed!

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Emma (This Kind Choice) December 9, 2013 at 6:32 pm

I love peppermint patties out of the freezer! The crack of the chocolate and the gooey insides are soo good. Thanks for making a vegan version!

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elizabeth~hippy mom December 9, 2013 at 7:15 pm

Hello my name is Elizabeth hippy mom and I am a WF junkie. No denial here. Great recipe as always, I admire your work, research ,time ,and your mind body energy you develop each week. :) coolness you are,,, enjoy your holidays everyone !

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Lindsey D December 9, 2013 at 9:22 pm

OMG, those look so good. I love peppermint patties. Making my own has never crossed my mind… until now! I am totally making that next weekend.

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Hardhead Vegan December 9, 2013 at 9:58 pm

You are my hero.

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Kylie @ FotV December 9, 2013 at 10:05 pm

I’m with you, not much better than the chocolate/peppermint combo!! You are a patty genius, these look absolutely divine!

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Erin December 9, 2013 at 10:26 pm

Hello! I just finished making these and…Success! They were easy to make and taste great! Thanks for the awesome recipe!! I got twenty out of the recipe and used the candy wrappers as you suggested, which worked well. I did use crushed candy canes for a little extra oomph! and on some of these, I sprinkled the candy cane pieces on top of the peppermint mixture as soon as I spooned it into the cups, for the others, I sprinkled it on top of the chocolate. Just thought I’d try it both ways. Thanks again!

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Crystal December 9, 2013 at 10:36 pm

Hi Angela!
I’ve been reading your blog for months now and I’ve made probably about 50+ of your amazing recipes, enjoying each and every one, I even pre-ordered your book (hurry up March 4th!!) but I’ve never left you a comment. I love what you do and I love your pictures, stories, point of view, and I 100% trust your taste in food!!
I made these tonight and OHMYGOSH these put store bought peppermint patties to shame! I almost didn’t make them, because I didn’t have cashews, but then I remembered I bought cashew flour the other day at Trader Joe’s. So I subbed 1/2 cup of that for the cashews.. I mean it’s just ground up raw cashews anyways. Didn’t have to soak cashews – BONUS! I then used honey instead of agave, because that’s what I had. I didn’t have cupcake liners so I just used my mini muffin pan and sprayed it with coconut oil to set the middles.. worked perfect.
These were SO GOOD!! and I write “were”, past tense…. well because.. they were THAT good :)
Thank you Angela for another fav!

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Angela (Oh She Glows) December 10, 2013 at 9:17 am

Hey Crystal! Thanks so much for your lovely comment :) So glad they turned out for you!

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Sophia December 10, 2013 at 2:51 am

So excited! I too am obsessed with peppermint and chocolate. I think I’m going to try the pie idea for my Christmas dinner. How soft is the peppermint middle when frozen? I’m thinking I may add vegan chocolate chips to it, make a chocolate cookie type crust and then top with the melted chocolate. Almost like a peppermint patty twix bar pie!

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Angela (Oh She Glows) December 10, 2013 at 9:18 am

I’d say it’s semi-firm when frozen…but it never actually “solidifies” hope this helps!

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Sophia December 11, 2013 at 1:43 am

That’s probably best. I’ll make it as a “freezer” pie. I’ll let you know how it works!

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Suzana December 10, 2013 at 5:46 am

Ummm hello…. Mind reader? Wow, I was just thinking about these and how much I loved them and then I popped over to your site to see what’s new and here they were!! Thank you! I know what dessert I’m making this weekend. (Just finished a batch of your rolos so need something else to replace them with.)

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[email protected] Wooden Spoon December 10, 2013 at 11:07 am

The sunflower seed version sounds amazing! Can’t wait to try it- I’ve been looking for gift ideas. Thanks!

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Aimee December 10, 2013 at 11:22 am

I definitely want to try this using sunflower seeds! Sounds great!

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Leslie December 10, 2013 at 11:22 am

OMG! This is the answer to my prayers!! Mint and chocolate are my favorite in the whole world… Thank you for this lovely recipe.

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Scott December 10, 2013 at 12:05 pm

We are definitely going to make these!

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Marisa December 10, 2013 at 12:06 pm

These look incredible, Angela!! A girlfriend just pointed me in your direction and I’m obsessed with your recipes and your site! I shall be spending a lot of time scrolling through everything!

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Alexandra Nieto December 10, 2013 at 12:20 pm

I can’t wait to prepare this recipe! love no bake recipes :0)

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Jan December 10, 2013 at 1:27 pm

your site and recipes are fantastic……since I don’t use oils, could coconut butter take the place of the coconut oil?
thanks for doing what you do.

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Tara December 10, 2013 at 1:54 pm

Just made these, very very good. Followed the recipe exactly. They are light and creamy tasting and NOT overly pepperminty which I prefer. If you want them as minty tasting as the store bought kind then add a couple more tsp. These are perfect! :)

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charlotte December 10, 2013 at 2:32 pm

If you have a mini whoopie pie mold, I think you could use that. You may need to put a layer of plastic over it to make sure they pop out. I think I’ll try that. Also was thinking if you put the mixture in the frig for a little while, not long enough for it to get it’s firmest, but just enough to be able to scoop it, I think you could use a small ice cream scoop and then flatten them. To make your own chocolate: 1/2 c. cacao butter; 1/2c. coconut oil; 1 c. raw cacao powder, sifted; 2 – 4 Tbsp. agave nectar; 1/2 tsp. peppermint extract (or leave out if you want plain choc.). Melt cacao butter and coconut oil in double boiler over low heat very carefully. You don’t want it to get too hot. Whisk in sifted cacao powder and agave Let sit until it thickens slightly.

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jenny December 10, 2013 at 3:16 pm

just made ’em! DEEEELICIOUS!!! :) thanks, angela!

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Kate December 10, 2013 at 11:28 pm

I have to make this right now. Oh man. Thank you for a peppermint/chocolate recipe with real ingredients!

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Gena Jarvis December 11, 2013 at 12:15 am

Spinach, apple, banana and ginger

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Kim Oskam December 11, 2013 at 5:55 am

Can you tell me what kind of dark chocolate you use? Like what percentage? I have a hard time melting it when it’s lower in cocoa. Thanks! Can’t wait to try!!

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Lisa B. December 11, 2013 at 8:06 am

These are so so SO good! The night before you posted this recipe I found myself on google trying to find a healthy peppermint patty recipe….. And then you saved the day by posting this beauty. Hits the spot and is incredibly simple to prepare. Thank you thank you a million times!!!!

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[email protected]&Starving December 11, 2013 at 10:30 am

These look perfect!! And so much better for you than peppermint patties – which happen to be my winter weakness! Thanks for sharing this recipe!

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Jacquie December 11, 2013 at 12:54 pm

Putting these on my Dads stocking

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Heather J December 13, 2013 at 10:41 pm

They need to be kept in the fridge or freezer or else they’ll melt.

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Katie M December 11, 2013 at 3:16 pm

Can’t wait to try these! I love peppermint candies!

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Linda December 11, 2013 at 4:08 pm

The peppermint patties are really good. I followed your directions and melted the chocolate chips with the coconut oil. The first few patties dipped in chocolate came out looking good then the chocolate thickened up and wouldn’t adhere to the patties. Any suggestions?

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Angela (Oh She Glows) December 12, 2013 at 9:23 am

Hey Linda, My guess is that the chocolate probably got a bit colder from the frozen patties, so I would suggest gently re-heating the chocolate until it softens back up a bit. Hope this helps!

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Katie December 11, 2013 at 5:00 pm

YUM! peppermint patties are my favorite. i love your blog.

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Lynn December 11, 2013 at 6:00 pm

Just finished making these and they are YUMMY. One thing about coating them in chocolate…..I dipped top half first, put in freezer for a few minutes to harden chocolate, then dipped the bottom half and Voila they looked amazing!!

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Chel Rabbit December 11, 2013 at 6:43 pm

Hey Angela. I was thinking about making these to put in cookie tin mix and mailing them – does the chocolate coating melt too easily for that?

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Jasmine Calvert December 11, 2013 at 6:54 pm

I made these tonight for tree decorating. They came out wonderful!

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megan December 11, 2013 at 8:18 pm

I made these for my girls trip and everyone loved them! ! I couldn’t get my coconut and coconut oil mixture to become smooth completely but the flavor was still amazing. .. i think its time for me to invest in a new food processer mine is starting to give off a burning smell :( but i will use her til she dies because she is my first processer and im sad to see her go! Happy holidays everyone!

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Angela (Oh She Glows) December 12, 2013 at 9:24 am

hah cute comment : I get attached to appliances too!
So glad you all enjoyed them :)

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Erica {Coffee & Quinoa} December 11, 2013 at 10:38 pm

These look out of this world! I am also a huge mint + chocolate person. Mint chip ice cream for life! These were one of my favorite candies as a kid and my mouth is just watering right now!

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joanna tomkins December 12, 2013 at 6:35 am

Both my partner and I love your blog, the recipes are lovely and really easy to follow, I’d be so unhealthy without this site!

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Tiffany December 12, 2013 at 11:19 am

These are absolutely delish! I just made them yesterday, you can check them out on my blog. Love that they are not too coconuty like other vegan versions. Thanks for the amazing recipe!

http://www.littleblackpearls.com/2013/12/peppermint-patties.html

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Angela (Oh She Glows) December 13, 2013 at 8:54 am

Beautiful! I love that coconut nectar worked too. :) Thanks for sharing!

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Genevieve December 12, 2013 at 1:46 pm

So good!
I didn’t have candy liners so I spread everything onto a parchment lined baking sheet, froze the mixture and used a round cookie cutter. The mixture was still a little bit soft so I used my rolling pin and saran wrap to put the leftovers back into shape. No mess and I was able to use every bit of it!

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Gina December 12, 2013 at 3:39 pm

Just made these and they were delicious! Your recipes never disappoint. Even my carnivorous husband requests your recipes!

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Rebecca December 12, 2013 at 7:30 pm

Can I replace almond milk with cashew milk?

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Angela (Oh She Glows) December 13, 2013 at 8:52 am

I can’t see why not!

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Barbara December 12, 2013 at 8:08 pm

These were really easy to make. Much easier than I thought they would be. They were so delicious. I just put parchment paper over a baking sheet and dropped the patties on that with a spoon and it worked great (if you are okay with a flatter shape). I would love the pie if you came up with that recipe!

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Shannan December 12, 2013 at 8:57 pm

Oh my I love this so much. I made a candy cane joe joe recipe with a coconut oil peppermint center as well loveonasheetpan.com/2013/12/08/homemade-candy-cane-joe-joes/. Coconut oil is the best! I would use it in everything if I could. Can’t wait to make these. Beautiful pictures! P.s. thank you for the lightbox tutorial :) starting a blog and its making a huge difference. Thanks for the recipe!

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Cassidy December 13, 2013 at 10:14 am

Aw, man! I don’t have cashews or sunflower seeds. But I really want to make these for my mom; she loves peppermint patties. Do you think these would turn out okay if I used walnuts instead? Thanks so much for the recipe! :D

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Cassidy December 14, 2013 at 8:50 am

I went ahead and tried, and it worked! :3 These are awesome. My mom’s going to love them.

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Angela (Oh She Glows) December 14, 2013 at 12:03 pm

Oh yay!!! Thats great! Thanks for following up :)

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Angela (Oh She Glows) December 14, 2013 at 12:02 pm

I think walnuts would be quite bitter, but I havent tried anything other than the cashews and sunflower seeds.

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Enucia Vegan Soaps December 13, 2013 at 9:57 pm

Those look great and just in time for Christmas. We use peppermint extract for our products as well.

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Heather J December 13, 2013 at 10:44 pm

These are SO good! Better than York peppermint patties. I used coconut milk beverage instead of almond milk and (non-vegan) mint chocolate chips for the coating. Delicious. Thanks for another great recipe

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Lauren December 14, 2013 at 10:56 am

Hi Angela! I made these last night and they are indeed delicious! I think I did something wrong though because the chocolate wasn’t nearly thin enough to dip and cover the patties, even using the fork shake method. Then when I tried to thin the chocolate (first with water, turned into a paste and had to start over!) then with a little more coconut oil, the chocolate would not stick to the patties. Any ideas on what went wrong? The first few were perfect, but I have no idea how I could have worked faster! Regardless, each peppermint pattie is topped with with a blob of chocolate and will be served to hungry eaters at my vegan Christmas party tonight. I love your recipes, thank you!

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Angela (Oh She Glows) December 14, 2013 at 12:01 pm

Hey Lauren, My guess is that the chocolate got too cold. try keeping it over low heat while doing the dipping. Hope this helps & enjoy!

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Betsy December 14, 2013 at 2:50 pm

Made these today and the flavor is good but my chocolate didn’t melt in a good way. It just hardened so I had to dollop it on top instead. What did I do wrong?? Still tastes great though.

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ianna December 14, 2013 at 11:20 pm

I just made these tonight, HOOOOOBOY are they delicious!!! I used honey instead of agave, and I forgot to add the almond milk to the filling which didn’t seem to be a bad thing. My filling wasn’t as liquidy as yours appears to be (mine was more like a runny pudding) and I also didn’t have tiny cupcake liners, so I put the filling in a pastry bag and piped some discs onto a tray and then froze them. Worked perfectly! I love how creamy they are, and the taste is supreme. Thank you so much for posting this recipe!!

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Heather Kulaga December 15, 2013 at 2:57 pm

Just made these yesterday — had everything on hand except the dark chocolate, so I had my husband pick some up on his way home. Thank you so much for this recipe everybody loves it so much! The center tastes exactly like a york peppermint patty – actually I’m going to say I like the center of this a lot better than a york – it’s “warmer” if that makes sense? Love it.

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Brandy December 15, 2013 at 5:19 pm

Oh my goodness i just made these and they were amazing! I will be making these again fast! :) Thanks for sharing this amazing recipe.

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Katie December 15, 2013 at 7:10 pm

These look so so good! I was wondering if you or anyone else have tried these peppermint patties with maple syrup or honey instead of agave? I can’t have agave, and I’m looking for a substitute.. without altering the taste!

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Angela (Oh She Glows) December 16, 2013 at 9:08 am

Hi Katie, I haven’t tried them yet with maple syrup. I assume it would taste ok (but I am a big maple fan!). I think the peppermint would be strong enough to overshadow the maple, but not sure. If you try it let us know!

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Kendal December 16, 2013 at 10:31 pm

I made them with maple syrup and the peppermint does over power the taste. So yes, use it! Delicious!

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Kendal December 16, 2013 at 10:30 pm

Hi Angela,

I made these tonight and I found that I had a problem with the chocolate sticking to the peppermint patties. I used carob chips instead of chocolate chips. Does the swap cause them not to stick? Have you ever had this problem?
Other than that problem, the peppermint patties were delicious!! Thanks for the recipe.

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melaney aldaco December 17, 2013 at 2:43 pm

These were delicious. I used the silicone cups and it was a little difficult getting the patty out without ruining its shape. I am going to remake them today, however using the paper cups and trying them with carob. I do love chocolate but chocolate does not love me back.

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melaney December 17, 2013 at 2:44 pm

Oh wow, I just read the post above mine. I do hope the carob stick.

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Kendra December 18, 2013 at 8:58 pm

I just made these and they are absolutely amazing!!!! Fun to make as well

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Crista December 19, 2013 at 9:03 am

OMG YUM!

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AK December 19, 2013 at 4:09 pm

These were absolutely delicious! Made a batch and enjoyed every bite.

My only real issue was the poor peppermint centers melting into the chocolate! I had to wait a few extra minutes for the chocolate to cool.

Also, I had some problems getting adequate coverage of the patty – my dipping skills need a little work. I ended up using more chocolate than the recipe required, but I’m not complaining about the increased chocolate-to-mint ratio.

Sub: Used peppermint essential oil to taste (~8-12 drops) instead of peppermint extract. Worked like a charm.

Thanks, Angela!! One of my favorites that I’ll definitely make again and again :)

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Cate Mathewson December 20, 2013 at 10:42 am

As a relatively new vegan (but long-time GF gal) and am sometimes wary of new recipes–mostly because I’ve made so many flops. But oh. my. goodness.–what an amazing recipe. In fact all the recipes I’ve made from this website have been amazing–Thank you Angela.

This was very easy to make and the little candy cups I bought at Bulk Barn worked perfectly and were exactly the right size. I actually forgot to add the almond milk, but they still turned out wonderfully! My candy-loving sister was floored at how amazing they were :)

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Angela (Oh She Glows) December 20, 2013 at 11:57 am

Hi Cate, Thanks for your kind words!! So glad you enjoyed the peppermint patties. Im making another batch tonight (wont tell you what # that is…haha)

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Jen @ The Well Read Fish December 21, 2013 at 6:27 pm

Per usual, I’ve just jumped up to start making these right now!

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Ashley December 22, 2013 at 6:37 pm

Umm WOW these are amazing!!!!!!!!!!

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Kim December 25, 2013 at 7:18 pm

I just made these for Christmas dessert and I’m super excited to taste them – they’re in the freezer right now :) love your page so much!

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Diane December 28, 2013 at 2:44 pm

I made these for Christmas! They are truly addictive and my new favourite treat! I will be eating them year round. I would love some more recipe ideas with cashew milk…I had no idea how delicious it is!

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Michelle December 30, 2013 at 4:29 am

Wow those were really good! I had to keep them in the fridge because they were melting but they were gone soooo fast :) Delicious !!

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Nikki December 31, 2013 at 7:20 am

Hi Angela,

recently discovered your blog, really like all the inspiring recipes and beautiful pictures! Me and my better half are just starting to be vegan, so it’s a great help to have experienced blogger like you for ideas :) Thanks!

I just noticed the chocolate of your peppermints doesn’t look really shiny, like it sould be. And I noticed in the recepie you’re not mentioning any temperatures for the chocolate, so I thought maybe you’re not aware of this.
Chocolate needs to be melted as you described, then adding additional unmeldet chocolate. The melted chocolate may not excess 45°Celsius (sorry, don’t know in F).
Then it needs to be cooled to 27°C. And then, reheated to 33°C for dark chocolate. Then it’s ready for use.
Doing it like that will make it dry to a hard shell that will have a nice crack and be shiny.
Give it try :)

Best regards, Nikki

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heather January 1, 2014 at 9:26 pm

Just made these. They are as delicious as they look. The texture of the creamy middle is unique and divine!

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Rebecca Rip January 2, 2014 at 7:48 am

Definitely too much coconut oil for my taste, but otherwise fine. I think I’d like to try the recipe again, but adjust the coconut and cashews proportions, and replace the agave with honey.

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Evelyn Comely January 6, 2014 at 2:57 pm

These are amazing and were my biggest success this Christmas. Everyone loved them and can’t get over how they melt in your mouth.

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Anna Lind January 7, 2014 at 8:19 am

Dear Angela, I really want to thank you for this recipe! I made them during december, and also for my family in the christmas-days, and I just made them again. I think it is seldom to find such a good recipe for af low-GI healthy candy, where you miss nothing – taste, texture and everything is perfect. Thank you so much, Anna, Denmark…

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Erena DiGonis January 8, 2014 at 12:09 pm

No baking – love it!

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Shelley January 11, 2014 at 2:09 pm

Made 2 batches of these at Christmas. They are SO YUMMY! Way better than any peppermint patty I’ve ever had!

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Becca January 27, 2014 at 5:43 pm

Thanks for the recipe! Have you ever used food grade essential oils in your recipes? Do you think that would work instead of using the extract? If so, would the amount used stay the same?

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jeni February 4, 2014 at 1:44 am

These. Are. Insane. I made them for my friend for his birthday and he loved them. But probably not as much as I love them. And now that I have peppermint extract on hand, I can put it in evveerrrythiiing. And so I futher indulge my nonexistent relationship with moderation. And I also feed my passionate love of peppermint. Peppermint stevia almond milk? Why, yes please! Peppermint chocolate protein shakes? Of course! The love goes on. And my mouth always seems to have a deceptive “just brushed” clean feel nowadays. Angela, I could kiss you (don’t worry, my mouth is minty fresh!)

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Christine mckenzie February 7, 2014 at 7:46 pm

I am in heaven i just found your sight thank you for you’er lovely recipes i have gone raw this last 6 months my healths has improved. i love finding new recipes for raw food thank you so much.

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Nicole Mighton February 10, 2014 at 5:01 pm

Hello!
There is more and more information out now about how Agave nectar is terrible for you, with a higher fructose level than high-fructose corn syrup. It’s not “natural” and is completely man-made and much more refined than people suspect. I love every recipe of yours that I try, but I am not sure you are aware of the controversy surrounding this product, and I just wanted to share. A google search will bring up so much information, but here is one site with sources cited:
foodrenegade.com/agave-nectar-good-or-bad/
:)

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Procrastinatorcook February 11, 2014 at 2:50 am

I am definitely not a vegan and never will be, but I really enjoyed your recipes and plan on making the creamy avocado pasta and the delicious chocolate fudge recipe (using coconut milk or cream is genius), I only need a brownies recipe to top it with the frosting am going to make :) and these peppermint patties look amazing!! Since am on a diet your blog will help me to think of creative ways to substitute certain ingredients that are hazardous on my weight loss plans! Thank you!

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Sara February 11, 2014 at 11:08 am

YES! These are definitely worthy of the top desserts! I love how creamy and refreshing they are. I made them with orange extract instead of the peppermint for an orange-chocolate treat. Both ways are delicious!

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Hanna February 13, 2014 at 7:23 am

I loved this idea SO much that I went right ahead and made it, they worked perfectly first time, I may have been a tad heavy handed with the peppermint but that’s more than likely my fault! I decided to try out different fillings and made some awesome lemon ones too. . .thanks for the recipe!

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Lisa February 22, 2014 at 7:35 pm

Hanna, I was thinking about making lemon ones as well, or key lime! How did you make them and how did they turn out?

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D February 13, 2014 at 10:47 am

This recipe is AMAZING!!! Thank you for sharing! I’ve made them several times already and everyone loves them more than the sugar ones!

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Emily Van Winkle February 16, 2014 at 12:04 pm

A pie version of this would be amazing!

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Melissa February 20, 2014 at 8:30 pm

Oh my … I just made these today, and words cannot even describe the incredible YUMMINESS :DDD The YUM factor is through the roof! I’m surprised that this didn’t score higher on the top 13 dessert list, because this was life changing good! :D Thankyou so much for sharing this, I’ll be making these again and again, forget the holiday season. ;)

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Mariam February 21, 2014 at 6:17 am

Um I think these are seriously THE most amazing little morsels I’ve ever made! Satisfied all my choc mint cravings! Thank you so much Angele these will be a regular at my place!

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Lisa February 22, 2014 at 7:33 pm

I am a HUGE lover of the peppermint / chocolate combination and have really missed York patties since becoming vegan five years ago, so I had to try these! I decided to see if cutting the oil in half would make a huge difference in how (or if) they set, and it did – they took a few hours in the freezer to firm up. I also had to work very quickly with them in the hot chocolate because they were melting quite quickly. Once they were coated though and reset (which only took a few minutes), they were AMAZING! So good I made them again in the same week : ) Thank you so much for sharing this recipe, you’ve filled a big hole in my vegan heart!

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Lise Robertson February 23, 2014 at 11:53 am

Just made these and they are delicious! The only thing is I didn’t put enough of the patty mix in each cup so some cracked when I took them out (next time will make them a bit thicker like you have pictured). Eating them right from the freezer with the cracking chocolate and creamy center, all I can say is YUMMY!!!

Thanks Angela for your great recipes that are a healthier alternative to store bought!

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Anita February 25, 2014 at 1:13 am

Recon you can make these using different flavour extracts? Just made these and they are amazing! Would love to try a coffee version

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Angela (Oh She Glows) February 25, 2014 at 10:11 am

yes you certainly can!

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Amanda February 27, 2014 at 8:42 am

Oh my Gosh!!!!! I made these last night and they turned out so unbelievably good! Thank you for sharing such wonderful recipes. I can’t wait to see your book!

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Goldenera April 4, 2014 at 10:43 am

Holy cow! These are amazing. Easy to do, fairly quick. It’s true that they taste better than the ‘real’ ones we can get a corner store. Thanks for sharing this recipe.

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Victoria April 5, 2014 at 4:23 pm

Is there a chance the amount of coconut oil is a typo? I had a tough time squeezing all the oil out, but once I did they are amazing! Love all your recipes!

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Fiona April 7, 2014 at 4:20 pm

I didn’t really care for these honestly. They were okay. They weren’t quite as pepperminty as I was hoping, and I found the filling kind of odd-tasting. Not bad, but not great either. I’ll eat the rest of the batch but I don’t think I’ll be making again. I don’t mean to be rude, I just appreciate reading other’s honest opinions on a recipe I’m thinking about making. You have tons of other recipes I love, and I am really enjoying your cookbook!

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Fiona April 11, 2014 at 11:57 am

Lol I have to say I have changed my mind about these. When I first tried them I was t convinced, but by the end I really enjoyed them and my husband (who said he didn’t like peppermint patties) loved them. So I guess I probably will be making them again! Lol

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Helen @ Scrummy Lane April 9, 2014 at 7:50 am

Hello, Angela! I’ve just spent a good half hour (at least!) reading your ‘I quit’ series and absolutely loved it. I’m at stage one right now i.e. I want to quit but have to continue for a while to get the money in, but am going full throttle for my dreams at the same time. Feels so good! Then I hopped over to your food section (because … yum!) and had a look around here too. Love these patties … so creative with the cashews and almond milk! Have you ever tried making chocolate truffles with cashews? They’re pretty good too!

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Lou April 21, 2014 at 10:01 am

Could you substitute another type of nut for the cashews? Like walnuts? I don’t have any cashews on hand. Thank you.

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Barbara May 9, 2014 at 12:28 pm

Right from the freezer, these are absolutely decadent. I’m a York peppermint patty lover and these surpass them by leaps and bounds. And they are easy to make! Great instructions. mmmmmmmm

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Melody July 20, 2014 at 9:20 pm

How do you get the chocolate to not thicken up so quickly? I love this recipe, and so do my family and friends, but I’m unable to get each patty to consistently be small and round. They start out small and nearly perfect (though round, and not flat, like yours), and then as the chocolate hardens, due to the frozen patties, the patties come out bigger and not as smooth and perfect as the ones you make. Any advice? I tried leaving the fire under the chocolate on for longer, which only started burning the chocolate, after it had completely melted, and melting the frozen patties! I’d really appreciate advice, I’ve used a couple recipes on your site and loved them, and have been recommending your site left and right, for great, healthy alternative meals and snacks. It’s an aesthetic and serving problem. As someone who loves Junior Mints, it would be my dream to make patties as small and round as those. Yours look great too, but I can’t even achieve that, as of yet! Sorry for writing so much, but I’ll definitely need help on this before attempting to make this recipe for a third time, for a future special occasion.

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Trish August 6, 2014 at 7:10 am

Melody, I didn’t have a problem, but then I used the chocolate recipe from the almond butter cup recipe on this site (I think it’s just cocoa powder and coconut oil). I was concerned with it hardening and I had lots of cocoa powder on hand so I tried that instead – zero problems! Hope that helps :)

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Katie July 26, 2014 at 11:56 pm

I wish mine worked out as well as yours did. My peppermint filling wouldn’t freeze. It wasn’t quite runny, but it wasn’t quite solid like yours either… what do you think the problem could be? I’m pretty sure I put enough coconut oil into the mixture.

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Trish August 6, 2014 at 7:07 am

Creamy, dreamy? Heck yes! These little morsels of deliciousness just melt in your mouth. They’re sooooo good! My non-vegan husband adores these. The only thing I did different because it’s what I had on hand was the chocolate covering; cocoa powder and coconut oil was all I used. These little delectables were put and left in the freezer, just like the almond butter cups, and enjoyed straight from there :) If you haven’t tried this recipe, you must, otherwise you’re missing out ;)

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Alissa Miller December 22, 2014 at 10:23 pm

Did you use the same amount of cocoa powder? 1/2 cup?

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sonaly September 9, 2014 at 4:52 am

PEPPERMINT CHOCOLATE This is pure delight for your taste buds.
great flavour

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Brooke October 17, 2014 at 9:48 pm

Hello, I am absolutely thrilled to try these out for the holidays. I do a lot of baking before hand. What do you supposed would be the shelf life of these delicious treats?

Brooke:)

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Angela (Oh She Glows) October 21, 2014 at 12:56 pm

I think I stored mine in the fridge – we ate them quick but I would guess they would keep for at least a few weeks. You can also freeze them too!

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Shannon March 30, 2015 at 9:25 am

I found these got better with age! I stored mine in the freezer in an airtight container and they tasted even better by the end of the month than they did fresh!

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Angela November 13, 2016 at 7:50 pm
Recipe Rating:

Agreed! The peppermint flavor seems to meld with the rest of the filling and chocolate over time. Wonderful recipe! Just like the recipe states, to make sure the filling is smooth, be sure to soak cashews overnight or longer. Even with my best blender/food processor, the batch with the longest soaked cashews made the smoothest, creamiest filling.

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Taylor November 23, 2014 at 8:06 am
Recipe Rating:

I bet these would also be amazing with shredded coconut added into the center filling…!

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Jen November 25, 2014 at 11:38 am

These are amazing. I’ve been making them the last few years for holiday gatherings and they’re a major hit. Good because they’re parve too (if you’re going to guests who keep kosher this is a big plus) no added sugar and vegan to boot they’re great.

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Jen November 25, 2014 at 1:14 pm

I sub cashew meal from trader Joes (same amount) for the soaking cashews and it comes out good.

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jeni December 3, 2014 at 11:03 pm
Recipe Rating:

one of my all time favorites!

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Kacey December 7, 2014 at 11:20 am

What dark chocolate did you use? I’m having a hard time finding good vegan dark chocolate!

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Alissa Miller December 22, 2014 at 10:21 pm

I’m in the same boat! Looking for what dark chocolate to use!

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Lauren December 17, 2014 at 11:43 am

Thanks for the recipe! I tried these out, but unfortunately I found the coconut oil so overpowering that I couldn’t even finish the recipe. I don’t want to rate it, as its failure may have just been a personal dislike of coconut oil – I have only used it once before, and I didn’t like the end product then either. It has a very strong smell/taste!

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Lisa December 17, 2014 at 2:49 pm

Oh my these were so good. I made them for a cookie exchange instead of cookies and everyone is looking for more 2 days later.

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Felix December 19, 2014 at 5:43 am
Recipe Rating:

Hi! These look scrumptious! I was wondering if I could use Maple syrup instead of Agave (used my last drop of it in another recipe)? Thanks for an amazing blog! :)

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Dominique December 21, 2014 at 2:32 pm
Recipe Rating:

Just finished making my first batch of these and they are amazing! I’ve had this recipe bookmarked since it was first posted but just got around to borrowing my parents’ VitaMix now since my blender is on its last legs. Thanks for such a great recipe, for vegans and non-vegans!

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Alissa Miller December 22, 2014 at 10:18 pm

Is there a dark chocolate chip brand that doesn’t have sugar or dairy in it?

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Alli Guerra December 23, 2014 at 2:36 pm
Recipe Rating:

First of all, I just wanted to say that I LOVE your recipes. Most them are so easy and quick which is perfect for me. And everything I have made from your website and your book has been delicious.

I made these patties the other day with my mom and even though it was messy (we used the cupcake liners), they taste AMAZING. They taste way better than store-bought peppermint patties. The inside is so creamy and tasty and the chocolate is crunchy. I found it best to to place my food processor directly in the freezer after blending everything so that the mixture could harden up a bit. Then I scooped it into the cupcake liners. The small batch I made without hardening the mixture resulted in some very flat patties, which is fine and still tasty, but I like the look of yours! Thank you for this amazing vegan treat!

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June December 24, 2014 at 4:37 pm

Great recipe that works! What is the freezer shelf life of the peppermint patties if you use the almond milk in the recipe?

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julie December 31, 2014 at 9:04 am
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these are just perfect . so good , creamy and the taste is amazing! easy to do too.

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Thilde January 7, 2015 at 10:48 am

Hey, they relly look delicious! I dont have any almond milk or agave necter, could I replace them with regular milk and syrup?

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annalea January 13, 2015 at 5:10 pm
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i just made these and i think i’m in love! big sexy factor in these little babies. i used soaked almonds and powdered sugar instead of maple syrup and upped the peppermint. york peppermint patties are my favorite candy so i’m SO happy to have this vegan counterpart :)

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Mary February 7, 2015 at 9:02 pm
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These are SO good! Don’t be impatient like me though. I’ve seen lots of other recipes where you can speed up the cashew soak by putting them in hot water. I put them in hot water for about an hour and they didn’t mix all the way even with a blendtec on high for several minutes. Had a few lumps but were still insanely good. Def waiting overnight next time and I look forward to trying them with sun flower seeds!

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alex February 12, 2015 at 11:19 am

How long do you soak the nuts for and can I substitute almond for the cashews? Going to try this later, thanks.

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Angela February 14, 2015 at 3:59 pm
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Your recipe was an inspiration for my own. I decided to use cashew butter and they came out AMAZING! Thank you! I also used honey. I made mine in more of a layer style. I melted soy free choco chips and coconut oil into silicone heart molds, allowed it to cool in the fridge, then I poured on the cashew/peppermint mixture (which was really runny) and put them back in the fridge. They need to stay in the fridge until eaten but they are perfect!

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Caitlin M. February 15, 2015 at 6:46 am
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I just made these last night for Valentine’s Day and they were to die for. My fiance commented that they are actually better than “real” peppermint patties. I couldn’t agree more! And really quite simple to make. Just blend, freeze, and coat in chocolate! I love that I can keep these in the freezer for an after dinner treat, too!

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Sophie February 21, 2015 at 1:50 pm
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I’ve been a little bit (a lot) obsessed with OSG recipes lately. I have your book, and it’s become my go-to for inspiration in the kitchen. I finally looked at your blog, wanting more smoothies recipes, and opened a door into deliciousness. I am currently on mat leave (yay!) and it’s so great to have time during the day to play in the kitchen and have a super healthy, completely home cooked meal for my husband and older daughter when they get home. Lucky for me, our newest daughter (almost 3 months now) is an easy baby and let’s me do my thing, mostly. ;-)

One comment about this (delicious) recipe: dipping the peppermint patties in the chocolate with a fork didn’t really work for me. The chocolate was too thick (as I didn’t want it melting the patties) and by the time the pattie was covered in chocolate, the fork was sticking to it and leaving a hole when pulled out. I ended up dropping the patties individually directly in the chocolate and using various “tools” to cover it (a spatula, a fork, my fingers…)

The result was unbelievably delicious, and the only “critique” from my husband was that the peppermint pattie was a bit too thick. Next time (because there WILL be a next time!) I’ll smoosh the patties a little before dipping in chocolate.

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Nicole P March 31, 2015 at 12:29 pm

This looks amazing!

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Rachel April 7, 2015 at 10:22 pm

These are amazing! I have many people hooked on these…. including myself!

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Susan April 27, 2015 at 8:00 pm

Can’t wait to try this! Thank you for all of your hard work, I’m a foody so I know what this kind Iof recipe takes. I’ll let you know how my trial works out, but I’m sure that if I follow your directions the outcome will be great!

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Mel June 4, 2015 at 3:31 am

Just made these with macadamia butter and made my own cacao butter chocolate. …amazing!

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Carol W June 7, 2015 at 9:09 pm
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just made these…followed the recipe as written. SO GOOD!

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Vivian October 22, 2015 at 1:09 pm

Hi Angela,
I really want to try this mint patties but is expensive and very hard for me to find coconut oil, can I sub it with regular vegetable oil or maybe Earth Balance shortening?
Thanks!

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Reece November 15, 2015 at 8:37 am
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These worked so well! I impressed a dinner party of non-vegans and couldn’t imagine a way to improve upon the recipe here. I would say the texture was ideal after they had been out of the fridge for a while, though – the chocolate remained hard but the inside was soft and a little runny like a store-bought patty; out of the fridge the filling was hard, but still tasty.

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Lindsay November 30, 2015 at 4:08 pm
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These were fantastic! Thanks for sharing this recipe.
I just made a second batch only instead of candy/cupcake liners I used silicone ice cube trays in holiday forms (gingerbread men, christmas trees, santa hats…) and they turned out adorable!

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Keshia December 8, 2015 at 9:27 pm
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These are just amazing!! I added the crushed candy cane to the top and they’re just perfect<3

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Johna December 14, 2015 at 1:48 am

Do these travel well?

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Donna December 23, 2015 at 1:16 am
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I am going to be surrounded by some very happy people in three days. I just made these tonight and they turned out amazing. I substituted peppermint oil for peppermint extract 1:1. Thank-you!

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Basia December 24, 2015 at 7:50 pm
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I was a bit sceptical of this recipe, but I just tried it and it is amazing! I tried a shortcut that worked rather well – I used raw cashew nut butter instead of going through the whole soaking and grinding process. It is a bit expensive, but sure saves one of the most work intensive steps! These taste amazing. Who ever thought to make peppermint patties out of cashews!
Thanks for this. Great recipe.

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angela January 31, 2016 at 7:56 am

Thank you for this post, I wanted to make peppermint creams and these look perfect. I too love the combination of dark chocolate and peppermint – but I can’t buy ready made products because I’m vegan and I refuse to eat the chemicals they generally use – these look perfect and delicious…

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LindyBird1953 February 12, 2016 at 3:42 pm

I sooo have to try these. They just look wonderful. I’m off to get small muffin papers and chocolate chips on my weekend shopping list.

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Zennifer February 13, 2016 at 3:41 pm
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I added Peppermint Essential oil until it was very minty, the way we like it. I had a silicone candy mold for the centers. I put melted vegan chocolate in the bottom of silicone cup cake liners, topped with the centers, and put more melted chocolate on top. Mmmmm!

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Vic May 16, 2016 at 8:26 am

Could you chill the peppermint filling and then use a donut hole cutter or a small glass to form the patties. Chill the cutter in the freezer first.

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Angela Liddon May 26, 2016 at 1:36 pm

Hey Vic, This is a cool idea! I can’t say for sure as I haven’t tried it, but you might be able to spread the filling onto a parchment-lined plate and freeze, then like you suggest, simply cut out the shapes that way! Let me know if you try this out. :) Now I have a craving for these peppermint patties!!!

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Tanya Wilson July 1, 2016 at 6:29 am
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I made these in combination with your one bowl chocolate chunk cookie (with a couple of adjustments) in order to recreate a vegan version of the mint slice, an iconic Australian biscuit. They were great! Possibly one of the best things I’ve ever made! Thanks for recipes and inspiration x

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Angela Liddon July 4, 2016 at 12:40 pm

I’m so glad they turned out, Tanya! I have to say, I’m super curious now! I’d love to hear what you ended up doing.

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Krista July 23, 2016 at 1:44 pm
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I keep these in the little paper cups and just add a dollop of chocolate to the top. I use maple syrup and pure peppermint essential oil as swaps. They are so delicious!

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Don September 28, 2016 at 9:43 pm

This looks good. I’m constantly eating Russell Stover sugar free peppermint patties but want to get away from bad sugar substitutes. In the spirit of COKE Life, I want to make this recipe with palm sugar and half stevia. I’ve read that palm sugar is slowly absorbed like eating fruit.

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diana April 14, 2017 at 11:53 am
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The soaked cashews…the 1/2 cup measured amount is BEFORE soaking or AFTER soaking?

I’ve made these before but forget what I did. They came out great and i want to make them for Easter.

Note: I use peppermint essential oil instead of extract. I got creative and made orange creamsicle (wild orange essential oil and vanilla extract) and a lemon-lime version with lemon and lime essential oils.

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Angela Liddon April 20, 2017 at 9:53 am

Hi there, Diana, Sorry I’m not getting back to you sooner! Did you end up making these for Easter? If so, I hope they turned out wonderfully. I just love the idea of getting creative with the filling flavours!! To clarify the recipe for future peppermint patty adventures: you’ll want to soak ½ cup raw cashews (in other words, place ½ cup of cashews in a bowl and then cover with water). Hope that helps!

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diana April 20, 2017 at 8:46 pm

Thank you for your response – that was what i ended up doing and they were great. My other flavors were good to but not like the peppermint. The peppermint ones were a huge hit!

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MaryBeth August 2, 2017 at 10:03 am

It has been years since your post but I have just now come across it. Would you have the nutritional info for these mint patties? (ie. calories, carbs, etc) If not, I supposed I could figure it out. These look and sound delicious :-) Thank you!

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Angela Liddon August 2, 2017 at 12:42 pm

Hi MaryBeth, Unfortunately, I don’t have the nutritional information on hand for you. But if you head over to an online tool like caloriecount.com nutritiondata.com, you should be able to find out fairly quickly! Hope this helps. :)

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Veronica September 3, 2017 at 8:20 pm
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Great recipe! Made these with almonds instead…just peeled them after blanching. Also, used a tsp of mint essence in the chocolate mixture too for extra zing. Yum! Next time will try with cashews too.

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Lexi December 14, 2017 at 2:49 pm
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Just made this recipe for my roommates, who always are rolling their eyes at my vegan limitations, and without telling them the ingredients they loved them! Would definitely recommend this DELICIOUS recipe to all, and it’s perfect for the holiday’s. Thank you!

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Angela (Oh She Glows) December 15, 2017 at 11:16 am

Hey Lexi, So glad it passed the roommate test! lol. Whew. Thanks so much for your feedback.

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