Homemade Dairy-Free Peppermint Patties


As 2014 comes to a close, I’ve got part six of our Pure Chocolate Wisdom series, sponsored by Pascha Chocolate. I hand-picked Pascha Chocolate for Go Dairy Free, as it is made in a top allergen-free facility (dairy-free, nut-free, gluten-free, and even soy-free!), and is certified organic, vegan, fair trade, kosher, and non-GMO verified. They even offer 100% cacao chocolate chips that are suitable for paleo diets.

For the yearly wrap-up, I used wisdom from the prior posts in this series to create something simple, but amazing: all-natural, vegan, egg-free, gluten-free, soy-free, nut-free and dairy-free peppermint patties!

Homemade Dairy-Free Peppermint Patties - so easy, delicious, and naturally dairy-free, gluten-free, free of top allergens and vegan!

Dairy-free peppermint patties are so fun to make. The filling dough comes together in minutes, and is easy to roll and cut, just like sugar cookies!

Homemade Dairy-Free Peppermint Patties - so easy, delicious, and naturally dairy-free, gluten-free, free of top allergens and vegan!

And then the dipping begins! My favorite technique for melting chocolate is easy, quick, and pretty much foolproof, plus it gives you the freedom to take your time as you dunk each slice.

Homemade Dairy-Free Peppermint Patties - so easy, delicious, and naturally dairy-free, gluten-free, free of top allergens and vegan!

The end result is so much fresher than store-bought peppermint patties, and unlike the York variety, these are free of corn, dairy, egg, and soy. Plus, you can make them into festive shapes to fit the season: hearts, trees, and yes, even gingerbread men…

Homemade Dairy-Free Peppermint Patties - so easy, delicious, and naturally dairy-free, gluten-free, free of top allergens and vegan!

Oops, one got away! No worries – it’s okay if he just needs some time to chill alone. These homemade dairy-free peppermint patties taste even better when made a day ahead – allowing the peppermint flavor time to mellow and meld.

Homemade Dairy-Free Peppermint Patties - so easy, delicious, and naturally dairy-free, gluten-free, free of top allergens and vegan!

Pure Chocolate Wisdom Series Healthy Posts:

Part 1: 5 Surprising and Scientifically Shown Health Benefits of Dark Chocolate
Part 2: New Research: The Chocolate Gut Connection
Part 3: Superfoods Meet Chocolate: Maca, Lucuma, and Arabica
Part 4: The Best Way to Melt Chocolate (Comparison)
Part 5: Bean to Bar Chocolate Explained

Delicious Dairy-Free Chocolate Recipes from my Kitchen:

Special Diet & Ingredient Notes: Dairy-Free Peppermint Patties

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, soy-free, vegan / plant-based, and vegetarian. Just be sure to use brands and ingredient options in these dairy-free peppermint patties that suit your dietary needs.

I am sharing this recipe on Gluten-Free Wednesdays at Gluten Free Easily and Allergy-Free Wednesdays at Whole New Mom!

Dairy-Free Peppermint Patties
Prep time
Total time
Serves: 36 to 40 patties
  1. Sift the powdered sugar into a mixing bowl. Add 2 tablespoons coconut oil or shortening, the coconut cream, and the extracts. Stir by hand or with a mixer on low until thoroughly combined. It may form crumbs rather than a smooth dough - that is fine.
  2. Bring the mixture together with your hands, which will help to warm it just enough, kneading a few times until you get a relatively smooth dough. Now you can a) roll the dough into a log that is about 1½ inches in diameter or b) roll the dough out onto wax or parchment paper to about ¼ inch thickness. I like option b - cut the rolled dough with small round cookie cutters or desired shapes (the dough is a little fragile, so nothing too intricate), as you would with sugar cookies.
  3. Place the log or cut dough into your refrigerator and let chill for about 30 to 60 minutes. If using the log method, remove the log from the fridge, and slice into ¼ inch circles.
  4. In a medium-sized bowl, melt the chocolate with the remaining 1 tablespoon coconut oil or shortening. If melting the chocolate via the microwave or stove top, let it cool for a few minutes before proceeding.
  5. One at a time, dunk the filling rounds or shapes in the chocolate, carefully remove, letting residual chocolate drip off, and place on wax paper, parchment paper, or a silicone baking mat.
  6. If using sprinkles or crushed candy canes, top the chocolates now, while still wet.
  7. Let the candies set up at room temperature (can take several hours, depending on how warm your home is), or cheat a little and chill in the refrigerator until set.
  8. Once set, store in an airtight container at room temperature for a few days, or chilled for longer.
Shortening Note: I prefer using an organic shortening in this recipe for best taste and consistency (such as Nutiva or Spectrum), but you can sub a buttery spread or you can sub coconut butter in the patty center (2 tablespoons) and coconut oil (1 tablespoon) in the chocolate. Coconut oil can work in the patty center, but is a little more finicky.
Coconut Cream Note: You can buy it at the store in cans, but you can alternatively let full-fat coconut milk (sold in cans or small 11-ounce cartons) settle (in the refrigerator, if needed), and skim coconut cream from the top to use in this recipe. I used So Delicious Original Culinary Coconut Milk and skimmed the cream (keep the rest to use in other recipes!).

About Author

Alisa is the founder of GoDairyFree.org, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. I’m making these tonight and they are not coming out. It took forever for the dough to harden and then it just melts instantly in the chocolate. Any tips? These are turning out to be anything but a disaster and not easy in the least.

    • Hi Jay – this is odd. So you used thick coconut cream, correct? It should set up pretty quickly. It sounds as if you are using very warm chocolate. Did you use the method I have or the microwave or double broiler? If one of the latter, you need to let the chocolate cool to closer to room temperature. It shouldn’t be hot enough to melt the centers that quickly. In fact, the chocolate should quickly set up around the cooler filling. So chilling filled, chocolate just about room temp.

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  7. I had the same question about the use of sugar. What happens with just using stevia? By stevia-blend do you mean a blend of stevia and sugar? How about brown sugar and stevia?

  8. Funny thing is, I am allergic to cane sugar. How much stevia would I use plus what else could i use to balance out the sheer bulk of the amount of powdered sugar added?

    • You would need to use a stevia blend or other sugar alternative in an equivalent amount for the recipe to work. Just using straight stevia wouldn’t give the right consistency.

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    • Hi Susan, You mainly just need a little liquid. You can up the shortening slightly, like to 3 tablespoons in the filling, and then add milk alternative (your choice of type), as needed. It will probably be around 1 tablespoon, but may be a little more or less. You want the filling to be crumbly when just mixed, but able to come together with your hands into a smooth, kneadable dough that can be rolled.

  11. Just wondering if you have a nutritional guide with these mint patties. I have to substitute all my sugars (Candida) but I’m curious to know what this original recipe holds for carbs and sugar content.

  12. Thanks Alisa, I did add more cream and still had problems. I was able to get some patties out of it then stuck the rest of the dough in the fridge overnight. I don’t know if I just needed a break from it cause I was losing my patience, but I went back to it today, stuck it in the microwave to soften like 20 min and low and behold I was able to finish it up and it rolled much easier. Can’t wait to try.

    • I’m glad it worked out but so sorry for the trouble!! I’ve made many batches and they literally took 5 minutes (aside from the dipping), I can’t imagine the problem! Could even be slight differences in the fat/room temp. Happy that you can still enjoy though 🙂

  13. I tried making these today and it would not form a dough. I measured it exactly as the recipe stated but all I get are crumbs. Any suggestions?

    • Hi Annalise, yes, when you blend it, it forms crumbs. As per the instructions, you need to bring it together into a dough with your hands. It comes together! If it is still too crumbly, add just a bit more coconut cream (1 teaspoon at a time) until it comes together. You are working it with your hands though – don’t stop with a mixer or spoon!

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