A dairy free, gluten free, dark chocolate dipped creamy Peppermint Pattie that is reminiscent of the York Peppermint Pattie. I make these every year at Christmas. My family really loves them, it wouldn’t be Christmas without them!
1 1/2 tbsp coconut oil
2 cups icing sugar
2 tbsp coconut milk
1/4 tsp pure vanilla extract
2 tsp peppermint extract
1 cup dairy free semi sweet chocolate chips
1 tbsp shortening or coconut oil
Combine icing sugar, coconut oil, coconut milk, vanilla, and peppermint extract, beat on low speed until combined. Increase speed to medium high and beat for 2 more minutes. Chill in the refrigerator for 1 hour.
Line cookie sheet with wax paper, using a tsp measure roll into balls, and flatten down in the cookie sheet.
Chill in the freezer for about 1 hour.
In a microwavable bowl, melt the semi-sweet chocolate chips and 1 tablespoon shortening for about 2 – 4 minutes at 50 % power; stir until smooth. With a fork dip the peppermint patties in the chocolate coating, allowing the excess chocolate to drip off. Place on waxed paper lined baking sheets and refrigerate until firm, about 1 hour. Store peppermint patties in the fridge up to one month.
Makes 25 – 30 patties