Homemade Peppermint Patties

I love peppermint patties. What’s not to love? Their chocolaty and sweet and it feels like you’ve just brushed your teeth after you eat one. My grandparents always kept the miniature knock-off versions from CVS called “thin mints” at their apartment and I could eat a sleeve a day. There’s nothing more satisfying than a big, whole peppermint patty, except maybe one that you’ve made yourself.

I’ve had these on my to-make list ever since seeing this post on Megan’s blog. I kept putting them off not knowing how utterly easy these are to make. I made them New Year’s Eve morning and they were gone before the clock struck midnight. They’re naturally vegan and gluten-free, so if you’re cooking for allergies and want to avoid any specialty ingredients, go with these for an easy crowd pleaser.

Homemade Peppermint Patties

Ingredients(Makes 24 patties):

• 2 1/4 cup powdered sugar, sifted
• 1 1/2 Tablespoons agave nectar(or any liquid sweetener)
• 1 1/2 Tablespoons water
• 1 Tablespoon coconut oil, softened or melted
• 1 teaspoon peppermint extract
• 1 bag(12oz) bittersweet or semisweet chocolate chips

In a large bowl, mix the powdered sugar, agave nectar, coconut oil, peppermint extract, and water. Continue mixing with your hands even if it doesn’t look like there’s enough moisture there; eventually it will all come together and form a dough ball.

Take off chunks of filling from the dough ball and roll them into 3/4-inch balls. Press the balls down in between your hands and form patties. Lay these out on a baking tray and refrigerate or freeze for 30 minutes until firm

When the patties are ready, melt down the chocolate in a microwave or over a double-boiler. Line a baking tray with parchment paper to set the peppermint patties to dry once coated.

To coat, lay the patty down on top of the melted chocolate. Immediately flip it over with a fork and lift it out of the chocolate from the bottom. Wipe off any excess chocolate from the bottom and lay it on the lined baking tray.

Let the patties sit at room temperature for an hour or refrigerate for 10 minutes before removing them from the paper.