These frozen peppermint patties are no bake and easy to make. They are made with refreshing peppermint, creamy coconut milk, and decadent chocolate. Plus, they are vegan and gluten free!
Frozen Peppermint Patties Ingredients
How to make Frozen Peppermint Patties:
- Make filling. Mix corn starch, coconut milk, and peppermint extract in a saucepan until corn starch is dissolved.
- Heat Pan. Heat over medium high heat and bring mixture to a boil. Boil for 1 minute to thicken. Take off heat and mix in powdered sugar until fully incorporated.
- Prep molds. Silicone cupcake molds or a cupcake tin can be used. Spray either with non-stick spray.
- Pour filling into molds. Fill molds approximately ¼ of an inch or about ⅕ of the way up the cupcake mold or pan.
- Freeze. Freeze the peppermint pucks for 1 hour to set.
- Remove from freezer and molds. Remove from cupcake tin or silicon molds and set on parchment paper on a plate or in a Tupperware container. Freeze for 15 minutes.
- Make the chocolate coating. While the peppermint pucks are in the freezer, mix coconut oil and vegan chocolate chips (like these) in a medium size bowl. Melt in the microwave in 30 second increments, stirring in between each time. It should take about 3 times or 1 minute and 30 seconds to completely melt them. Leave this mixture to cool until ready to coat the peppermint pucks. It will start to harden after about 30 minutes, so just be aware.
- Coat the peppermint pucks. Dip each puck in the chocolate one by one, flipping to completely coat them in chocolate. Place back on parchment paper and return to the freezer for 30 minute to an hour to harden.
- Enjoy! These will keep in a sealed container in the freezer for up to 3 months.
How long does this dish take? 2 hours
How much does this make? 20-24 servings
Does this meet my dietary needs? This recipe is gluten free and vegan when using these chocolate chips (they can also be found at Target, Walmart, and most local grocery stores).
How many bowls should I plan for this meal? 3 bowls, 1 pan or large sealable container
How long does this keep? 3 months in the freezer
Is it freezer friendly? Yup!
Can I pack this for lunch? Sure! They will soften as they warm up but kept next to an ice pack they should make it to lunch!
All substitution options given are a 1:1 replacement of the called for ingredient unless otherwise noted
Coconut Oil: Cacao Butter can be used.
Coconut Milk: Flax milk, almond milk, cashew milk, soy milk, or regular milk could be used.
Cornstarch: Arrowroot powder can be used.
Peppermint Extract: Minced mint leaves could be used or full mint leaves could be used as long as the sauce is simmer longer to develop the flavor. Then the mint leaves would be removed. Mint extract could also be used or you could omit if you don’t want mint flavor.
Powdered Sugar: Monk20 fruit sweetener or a powdered stevia could be used as long as they are specified as a powdered sugar replacement.
Peppermint is a cross between water mint and spearmint. It is native to Europe and Asia and has long been used as a health aid and, in modern times, as flavoring for gum and candy. It has been shown to relieve headaches and migraines and stuffy noses due to its anti-inflammatory and antibacterial properties. (Source).
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- 13-1/2 oz can of coconut milk
- 2 tbsp corn starch
- 1/4 tsp peppermint extract
- 1-1/2 cup powdered sugar
- 2 cups chocolate chips
- 3 tbsp coconut oil
- Mix coconut milk, cornstarch, and peppermint in sauce pan so cornstarch is fully dissolved before turning on the stove top
- Heat pan over medium high heat
- Bring to boil and boil for 1 minute or until thickened. This mixture must be constantly stirred to avoid clumps and to keep the coconut milk from burning. If you do get clumps just run the mixture through a strainer when done. If you don’t have a strainer, the clumps won’t affect taste, just texture.
- Spray silicon cupcake molds or cupcake pan directly with non-stick spray. Pour in silicone cupcake molds or directly into cupcake tins and freeze until solid (1 hour). If using the cupcake molds, I like to place them in the cupcake tin or in a large pan with sides. This just makes it easier to freeze and keep them flat.
- Once the peppermint “pucks” are frozen, make the chocolate coating by mixing the coconut oil to chocolate chips in a large bowl. Melt in 30 second increments in the microwave, mixing in between.
- Remove peppermint pucks from molds and place on parchment paper and place back in the freezer for 15 minutes. While these are freezing, let the chocolate mix sit out to cool down, but not long enough that it hardens.
- Remove peppermint pucks from the freezer and dip each one one at a time in chocolate mixture, flipping to completely coat. Place them back on the parchment paper and freeze again for 1 hour to set chocolate and harden the filling.
- Store in a sealed container in the fridge or freezer. We prefer the freezer for the crisp bite!