Cream Cheese Peppermint Patties
Servings: 36 peppermints
Ingredients
- 4 ounces vegan cream cheese like Daiya (soy free!), Kite Hill, Follow Your Heart or Tofutti
- 2 Tablespoons vegan butter (I like Earth Balance)
- 1 pound of powdered sugar (yes, really, see note)
- 1 teaspoon peppermint extract (see note)
- 1/2 cup chocolate chips
- 1 teaspoon coconut oil
- optional: sprinkles for decorating
Instructions
- Combine cream cheese and butter in sauce pan over low heat. Stir until thoroughly melted and blended.
- Add peppermint extract to the cream cheese mixture.
- 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.
- Keep the dough covered with a damp paper towel to prevent drying out while you are forming your candies.
- Melt chocolate chips in the microwave, stopping to stir every 30 seconds. It should take about 1 1/2 minutes. Add the coconut oil and mix well—this will help keep the chocolate smooth.
- Scoop 1 rounded teaspoon of cream cheese mint mixture and roll into a ball. Flatten with a fork.
- Quickly dip halfway into the melted chocolate. 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 on the peppermints has hardened, 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!
Notes
Want to make these for a non Christmas occasion? Try using almond, lemon or orange extracts for completely different flavors!
Powdered Sugar: if your cream cheese dough is still sticky you can add powdered sugar, 1/4 cup at a time, until it becomes dry enough to easily roll in your hands without sticking.