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…
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.
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.
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:
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?)
Creamy Dreamy Peppermint Patties
22-25 mini patties
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.
- 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
- 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.
- Drain and rinse the cashews after soaking.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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!
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!
Nutrition Information(click to expand)
For an extra festive, crunchy patty, try sprinkling on crushed candy canes on top of the chocolate! I didn’t get that far though. =)
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.
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!
Is there a dark chocolate chip brand that doesn’t have sugar or dairy in it?
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!
Great recipe that works! What is the freezer shelf life of the peppermint patties if you use the almond milk in the recipe?
these are just perfect . so good , creamy and the taste is amazing! easy to do too.
Hey, they relly look delicious! I dont have any almond milk or agave necter, could I replace them with regular milk and syrup?
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 :)
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!
How long do you soak the nuts for and can I substitute almond for the cashews? Going to try this later, thanks.
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!
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!
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.
This looks amazing!
These are amazing! I have many people hooked on these…. including myself!
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!
Just made these with macadamia butter and made my own cacao butter chocolate. …amazing!
just made these…followed the recipe as written. SO GOOD!
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?
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.
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!
These are just amazing!! I added the crushed candy cane to the top and they’re just perfect<3
Do these travel well?
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!
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.
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…
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.
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!
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.
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!!!
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
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.
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!
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.
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.
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!
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!
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!
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. :)
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.
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!
Hey Lexi, So glad it passed the roommate test! lol. Whew. Thanks so much for your feedback.
The texture of these was absolutely perfect but the peppermint flavor came out kinda off – at first it was unnoticeable from when I tried the filling mix from the blender, so I added more than double, and now it just tastes kinda weird. Does peppermint extract go bad? Mine’s definitely a few years old, is it just my extract?
I ended up freezing the filling in a bowl and scooping it out – seemed less tedious and wasteful than using individual filling cups, although it took way longer to freeze in one large blob like that.
Hey Claire, Hmm it sounds like your extract could be off-tasting maybe? I know some extracts vary by the brand with how powerful they are. If you try it again with a different one I’d love to hear how it goes.
I have made these several times and they are amazing!! Everyone who has tried them can’t believe what they are made of because they are that good! I have played around with different extracts and when using vanilla extract (the real stuff) and coconut extract they are delicious as well.
I do have a hard time with the chocolate hardening midway through the dipping process so things can get a little messy but they still taste great! I just make sure to save the ones I dip first for giving away and eat the not so pretty ones. I think the more I make them the better I will get at this. Thanks for this amazing recipe!!!
Hey Allison, Thank you so much for your review! I can’t believe I haven’t tried coconut extract in these yet…definitely going to soon
I’ve made these twice now, and I love them! After reading all the comments, I’ve experimented with a few different techniques. The first time I made them, I borrowed a neighbour’s food processor. The second time, I just made sure to soak the cashews overnight (I think it was more like 24 hours) and used my Ninja blender. I increased the peppermint extract to 1.5 tsp the second time as I like a strong peppermint flavour. I also used about a cup of chocolate–even though there’s extra, it’s easy to chill it, as you wrote in the recipe, and it makes it a lot easier to quickly and efficiently coat the patties.
For the technique of forming and coating the patties, here’s what I did the second time, which worked really well!
-Put the patty mixture in a container and froze it overnight
-Used a 1/2tbsp measuring spoon and a metal spoon to scoop the mixture into evenly sized globs (without touching it w/my hands so as not to warm the mixture)
-Formed the measured-out patties with my hands (and made them relatively thin, like the inside of a york patty, as another commenter suggested)
-Froze the patties on a parchment paper-lined baking sheet while melting the chocolate
-Transferred the patties to a plate before dipping in chocolate
-Used a small spoon and chopsticks to dip and coat the patties in the chocolate, one at a time, then transferred them to the chilled, parchment-lined baking sheet (I think the sheet being cold helps everything firm up)
-Chilled all the chocolate-coated patties in the freezer then transferred to a container to store in the fridge
The chopsticks method worked really well for me! I tried other methods folks had suggested but nothing beat chopsticks :) There can be a little stripe on the patty where the chopstick was holding it that the chocolate pulls away from, but I just use the chocolate on the spoon to smooth it over.
The first time I made these I was like, delicious, but so time-consuming I probably won’t make them again. After making them a second time and improving my method, I know I’ll be making these regularly. They’re absolutely delicious. Thank you for this recipe!