Valentine’s Day in our house is pretty low key. Irving really doesn’t like the holiday—“why do I need a special Hallmark created day to say I love you?”—and with two little ones date nights are few and far between. My parents babysat the boys last weekend so we could go out for Irving’s birthday, so we’ve reached our quota for the next few months, right? So I’m making a Valentine’s treat just for me! Cream Cheese Peppermint Patties!
Did I mention that none of my boys like peppermint either? Bonus! These babies are all mine! This recipe is based on the one I have in my ebook—it’s still available to purchase by the way—for a bargain basement price of 99¢! Lots of gluten free vegan candies perfect to make for Christmas your Valentine…or yourself!
Anyway, I digress! These peppermint patties use the cream cheese peppermints from my ebook and kick them up a notch with dark chocolate, and sprinkles of course! They’re a little bit like a York peppermint patty, but with a firmer/creamier inside. I had planned on making these a few weeks ago and then I found out that I had to stop eating soy for the time being. I was disappointed and figured I would save them until next year, and then I discovered that Daiya cream cheese is soy free! These yummy candies are back on the menu!
I made these in a few different forms—small cups, large cups, and even little mint bites half dipped in chocolate. I think I actually like the half dipped mint bites the best—mostly because they’re the easiest to eat!
Cream Cheese Peppermint Patties—quantity varies depending on size. This batch probably makes enough for 2 dozen large cups, 3 dozen small cups, or 4 dozen bites, or a mix and match—have fun!
4 ounces vegan cream cheese, like Daiya (soy free!), Follow Your Heart or Tofutti
2 T vegan butter, like Earth Balance
1 pound of powdered sugar
1 t peppermint extract (or use almond, lemon or orange for completely different flavors!)
optional: sprinkles (I like Let’s Do Organic Sprinkelz)
2-3 c of chocolate chips depending on how many you will dip/form into chocolate cups
1 t coconut oil per EACH cup of chocolate chips you use
Combine cream cheese and butter in sauce pan over low heat. Stir until thoroughly melted and blended. Add powdered sugar and stir until well combined. You may need to turn out the dough onto a piece of parchment paper and knead the dough with your hands to get it to completely mix. Add flavoring to the dough (create a little well in the ball of dough and knead it in).
Keep the dough covered with a damp paper towel to prevent drying out while you are forming your candies.
Melt chocolate chips and coconut oil in the microwave. I like to do just 1 cup at a time, melting more as needed. Remember—1 cup of chocolate chips to 1 t coconut oil!
For large chocolate cups: Line a standard cupcake pan with paper or silicone liners. Place 1 heaping teaspoon of chocolate in the bottom of each liner and spread it to the edges with the back of your spoon. Take 1 scant tablespoon of the cream cheese mint mixture and roll it in a ball. Flatten it slightly with your fingers, being careful not to press it wider than your cupcake liner. Place the patty on top of the chocolate. Repeat for remaining liners. Spoon 1 teaspoon of chocolate over each mint patty to cover cream cheese mint filling. Sprinkle with sprinkles. Once pan is complete, place in freezer to firm up.
For small cups: Follow instructions above, but with the following proportions. 1 scant teaspoon of chocolate, 2 teaspoons of cream cheeses mint filling, and then ½ – ¾ teaspoon of chocolate. Once pan is complete, place in freezer to firm up.
For dipped peppermint bites: Scoop 2 teaspoons of cream cheese mint filling and roll into a ball. Flatten with your fingers (I like to leave a double fingerprint). Dip the discs into chocolate covering half. Place on a piece of parchment and sprinkle with sprinkles. Place in freezer to firm up. Mint filling will dry and become less tacky as it chills.
Once all chocolate is set, store in fridge to prevent melting (I place them in layers in a glass container with parchment paper between the layers). Allow to sit at room temperature for a few minutes before serving. These will keep in the fridge or freezer much longer than you’ll need—you’ll eat them all quickly!
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