Homemade Vegan Peppermint Patties

York Peppermint Patties were always a favorite candy growing up. They had the perfect balance of cool, minty filling and rich chocolate coating. These homemade vegan peppermint patties recreate that classic flavor and texture…but without any dairy or eggs. They’re easy to make, only 5 ingredients, and just as tasty as the original!

Why This Recipe Works

When creating copycat recipes like this one, I always start by looking at the ingredient list of the original product I’m trying to recreate. For York Peppermint Patties, here’s what I found:

• Sugar
• Corn Syrup
• Semi-Sweet Chocolate (contains chocolate, sugar, cocoa, milk fat, lecithin, cocoa butter, PGPR, natural flavor, milk)
• Invert Sugar
• Egg Whites
• Oil of Peppermint

Notice something? There’s no butter or other added fats in the actual peppermint patty filling, yet I’ve seen so many copycat recipes online include them. The key ingredients in traditional York Peppermint Patties are sugar, corn syrup, and egg whites, which give them their signature smooth, chewy texture.

To make a vegan version, the obvious swap for egg whites is aquafaba (the liquid from a can of chickpeas). Chemically, aquafaba contains proteins and carbohydrates that mimic some of the properties of egg whites.

In the peppermint patty recipe, aquafaba works with powdered sugar to create the texture that makes a York Peppermint Patty so special. The liquid in aquafaba helps the sugar dissolve and stick together to form a smooth dough. At the same time, the proteins and starches in aquafaba act like a glue, holding everything in place.

Powdered sugar isn’t just regular sugar, it also has cornstarch mixed in. The cornstarch helps by soaking up some of the extra water from the aquafaba, so the dough doesn’t get too sticky. As the dough sits, some of the liquid dries out, and the surface firms up just enough. This whole process is what gives the patty its perfect “bite”. Firm on the outside but still soft and chewy, just like a classic York Peppermint Patty.

Ingredients:

How To Make the Peppermint Patties

🍫 *Ingredient Quantities are in the Recipe Card Below!*

STEP 1: Combine all the ingredients, starting with 1 ½ cups of powdered sugar. Mix until a dough begins to form. Knead the dough with your hands to form a smooth ball.

TIP: The warmth of your hands will help melt the sugar, soften the dough and bring the dough together.

STEP 2: Lightly dust a clean work surface with powdered sugar. Roll out the dough to a thickness of ¼” to ½”. 

STEP 3: Use a 1 ½” round cookie cutter to cut out circles. Place the circles on a parchment-lined baking sheet. Freeze for 30 minutes to 1 hour.

STEP 4: Melt the chocolate while the peppermint center sets. I used the double boiler method, but you could also melt the chocolate in the microwave.

STEP 5: Remove the frozen peppermint discs from the freezer. Dip each one into the melted chocolate, making sure it is fully coated. Let the excess chocolate drip off. 

STEP 6: Place the chocolate-coated patties in the freezer or refrigerator for about 30 minutes, or until the chocolate hardens completely.

Helpful Tips for Amazing Peppermint Patties

1. Use a Digital Scale to Measure the Powdered Sugar: Precision is key for the dough texture. Too much or too little sugar can make the dough too dry or sticky.
2. Keep the Dough Slightly Dry: It’s better for the dough to be on the drier side than too wet. Use the warmth of your hands to knead and melt the sugar, which helps smooth out the dough.
3. Chill Patties if They Soften While Coating: If the peppermint filling starts to get too soft while dipping them in chocolate, pop them back in the freezer for 10 minutes to firm up before continuing.
4. Enjoy at Room Temperature: Peppermint patties are best enjoyed at room temp! Storing them in the fridge will make the texture too hard.
5. Properly Temper the Chocolate: When tempered correctly, the chocolate will set and stay firm at room temperature, giving your patties that perfect snap when you bite into them.

More Vegan Chocolate Recipes:

• Vegan Chocolate Crunch Cake
• Chocolate Lava Cake
• Peppermint Mocha Shaken Espresso
• Vegan Chocolate Peppermint Cookies

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Homemade Vegan Peppermint Patties

5 from 2 votes

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By Emily

Sweet, chocolatey, minty and so easy to make- this homemade version of classic York peppermint patties is completely vegan, dairy-free and egg-free but tastes just like the original!

12 peppermint patties

Prep Time 15 minutes mins

Total Time 45 minutes mins

Servings 12 peppermint patties

Cook ModePrevent your screen from going dark

12 peppermint patties

Ingredients

• ▢ 1 tbsp aquafaba, 16g, liquid from a can of low sodium chickpeas- see first step below
• ▢ 1 ½ cups powdered sugar, 180g, plus more for rolling
• ▢ ½ tbsp agave nectar, or light corn syrup
• ▢ ¼ tsp pure peppermint extract, not peppermint oil
• ▢ ¾ cup vegan semi sweet chocolate chips, 130g

Instructions

Make the Peppermint Filling

• Open a can of low-sodium chickpeas and drain the liquid into a bowl. This liquid, known as aquafaba, will be used in the recipe. Measure out 1 tablespoon of aquafaba and set it aside. (Save the chickpeas for another savory recipe—see Notes for ideas!)
  1 tbsp aquafaba
• In a medium bowl, combine the powdered sugar, agave, aquafaba and peppermint extract. Mix until a dough begins to form. If the dough feels too sticky, gradually add more powdered sugar, 1 tablespoon at a time, until it becomes smooth and pliable.

  TIP: Aim for a slightly dry texture rather than too soft. If the dough becomes too dry or crumbly, use your hands to knead it into a smooth ball. The warmth of your hands will help melt the sugar, soften the dough and bring the dough together.
  1 ½ cups powdered sugar, 1 tbsp aquafaba, ½ tbsp agave nectar, ¼ tsp pure peppermint extract
• Lightly dust a clean work surface with powdered sugar. Roll out the dough to a thickness of ¼” to ½”. Use a 1 ½” round cookie cutter to cut out circles. Place the circles on a parchment-lined baking sheet. Freeze for 30 minutes to 1 hour.

Coat the Patties with Chocolate

• Set up a double boiler by placing a heatproof bowl over a pot of simmering water (make sure the bottom of the bowl does not touch the water). Melt ¾ cup of chocolate chips in the bowl, stirring occasionally. Once fully melted, turn off the heat and remove the bowl.
  ¾ cup vegan semi sweet chocolate chips
• Remove the frozen dough circles from the freezer. Dip each one into the melted chocolate. Let any excess chocolate drip off before placing the coated patties back onto the parchment-lined baking sheet.

  If the dough softens during dipping, return the patties to the freezer for 15 minutes to firm up.
• Place the chocolate-coated patties in the freezer or refrigerator for about 30 minutes, or until the chocolate hardens completely.
• Transfer the patties to an airtight container, placing parchment or wax paper between layers to prevent sticking. Store the patties at room temperature for the best texture and enjoy!

Recipe notes

Here are a few favorite recipes to use up the leftover chickpeas- make these for dinner! 

• Vegan Chickpea Patties with Lime Aioli
• Easy Chickpea Curry
• Chickpea Sweet Potato Buddha Bowl

Nutrition

Serving: 1pattyCalories: 101kcal

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dessert

Cuisine American

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