Peppermint patties are surprisingly easy to make at home. Enjoy these sweet treats this season – this version is vegan, gluten free, and allergy friendly!
Halloween…it’s almost here. We talked about how tricky it can be to make sure everyone feels included on this candy centered holiday. It’s not fun to have to say “no” to your children when they come home from trick or treating with a bucket full of unsafe treats.
Of course, there are a few things that you can do to help your children with food allergies feel good about Halloween. You can have safe treats or toys ready to make an exchange with your children for their unsafe candy, you can buy safe candy, and you can also make safe versions of popular candy at home.
Which brings us to these:
Allergy friendly homemade peppermint patties.
Now, it’s Halloween week…you’re busy, I’m busy, the last thing you need is a crazy complicated candy recipe right now. These peppermint patties couldn’t be easier. And truthfully, they couldn’t be more delicious.
Cool and creamy peppermint filling is coated in delicious dark chocolate. Just a few ingredients make these allergy friendly peppermint patties extra special.
You can even get foil candy wrappers at Michael’s or Jo Ann’s to make these candies even more fun. And spoiler alert: you’ll probably find yourself sneaking one or two or three of these out of the Halloween stash. They’re so good.
- 2 cups powdered sugar, sifted
- 1½ Tablespoons vegan buttery spread
- ½ teaspoon pure peppermint extract
- ¼ teaspoon vanilla extract
- 1½ tablespoons non dairy milk
- 8 ounces dark chocolate chips
- 1½ teaspoons canola oil or refined coconut oil
- ¼ cup powdered sugar for rolling
- Put the sifted powdered sugar, vegan buttery spread, extracts, and non dairy milk in a mixing bowl. Mix on medium speed until the dough comes together into a big ball. It will be sticky and somewhat firm.
- Put the ¼ cup of powdered sugar into a small bowl. Line a cookie sheet with parchment paper.
- Take tablespoonfuls of dough and dip into the sugar and roll into balls. Place on the cookie sheet and flatten with your hand.
- Refrigerate for one hour.
- Melt the chocolate in the microwave or in a double boiler. Stir in the oil. Let the chocolate cool to room temperature. (If it's too hot, it may melt the filling).
- Using a fork, dip the patties into the chocolate, and let the excess drip off. Place onto the parchment lined cookie sheet again. Refrigerate coated patties until firm.
- Store peppermint patties in the refrigerator or freezer. You can wrap each peppermint patty in foil candy wrappers if you wish.
Recipe adapted from here.
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