Place disks on a cookie sheet lined with parchment paper or foil. Roll each bit into a ball, then flatten into a disk. Lay on parchment paper and refrigerate for 1 hour. Pinch off bits of the dough that are big enough to make balls that are about 1 in diameter. Using a tablespoon, separate sugar mixture into 2-3 inch flat discs.
You may have to use your hands to mix evenly. The patties can be stored in the freezer for up to 3 months. Instructions Combine the powdered sugar, mint oil, vegetable oil and water in a bowl and mix until thoroughly combine.Sprinkle large crystal salt to stick to the chocolate, return to baking tray. Remove, stir to combine into a glossy, smooth chocolate coating. Dipping: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time.Place on baking tray covered with parchment paper and gently press down to flatten into patties. Form 1-inch (2,5 cm) balls with your hands.Taste test to see if you like to add more mint extract. Add maple syrup, mint tea, coconut oil and peppermint extract and blend again to combine.They are so delicious and you will know exactly whats in them.
Place shredded coconut in a fast speed blender or a food processor and blend until a paste has formed (about 1 minute). Youll love these homemade vegan peppermint patties.
#Vegan peppermint patties movie
Voila – healthier peppermint patties for any time of day – not just after eight or in the darkness of the movie theater…ġ cup Scharffen Berger chocolate chips/chunks Then dress them up by dipping each one in a glossy chocolate coating topped with salt. My recipe for this heart-healthy candy is made easy by using 5 simple pantry ingredients: shredded coconut and maple syrup for sweetness and fiber, plus a mint tea bag for minty flavor. Measure 3 Tbsp coconut water from the jar and add to blender. I love the combination of mint, coconut and chocolate. Open coconut milk, then scoop the cream portion into blender and pour the coconut water into a jar and set aside.
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