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're vegan and gluten-free!
Ingredients and Substitutions
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 simmering longer to develop the flavor. Then the mint leaves would be removed. The mint extract could also be used or you could omit it if you don't want mint flavor.
Powdered Sugar: Monk fruit sweetener or powdered stevia could be used as long as they are specified as a powdered sugar replacement.
How to make Peppermint Patties:
Step one: make the filling
Mix everything together and then heat on the stove. Stir until thickened and then mix in powdered sugar.
Step two: mold
Pour the filling into cupcake tins that are either non-stick, silicon, or sprayed with non-stick spray.
Step three: freeze
Freeze the patties until firm.
Step four: remove and make the coating
Remove the patties, place them on a plate or tray, and return to the freezer while making the chocolate coating. Melt the chocolate and coconut oil and mix.
Step five: cover
Carefully dip the peppermint pucks into the melted chocolate using a fork. Place on parchment paper and return to the freezer to harden. Then enjoy as desired.
Watch how to make frozen peppermint candy
Yes, it's best to let the chocolate cool for 1-2 minutes before trying to dip the peppermint pucks into it. This prevents them from melting on impact.
These will keep for 3 months in the freezer in an air-tight container.
This happens when cornstarch is added to hot liquid which causes it to expand quickly and sieze. To fix this, blend the mixture with the center opening of the blender lid removed to let the hot air escape. This will help smooth out the mixture.
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- 13-½ oz can of coconut milk
- 2 tablespoon corn starch
- ¼ teaspoon peppermint extract
- 1-½ cup powdered sugar
- 2 cups chocolate chips
- 3 tablespoon coconut oil
- Mix coconut milk, cornstarch, and peppermint in saucepan so the cornstarch is fully dissolved before turning on the stovetop.
- Heat pan over medium-high heat.
- Bring to a 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 with chocolate chips in a large bowl. Melt in 30-second increments in the microwave, mixing in between.
- Remove peppermint pucks from molds and place them on parchment paper and place them 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 the chocolate mixture, flipping to completely coat. Place them back on the parchment paper and freeze again for 1 hour to set the chocolate and harden the filling.
- Store in a sealed container in the fridge or freezer. We prefer the freezer for the crisp bite!