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.