Peppermint Patty Truffles (Vegan)
These peppermint patty truffles are a creamy and minty decadent treat. They are easy to prepare, dairy-free, and perfect for any occasion.
These delightful treats combine the refreshing minty and chocolatey flavors of a peppermint patty in truffle form. They are easy to prepare and have a creamy, rich taste that is full of peppermint flavor. While they come together quickly, they need some time to chill in the refrigerator. Their melt-in-your-mouth texture will surely make them your next obsession.
What you will need:
Peppermint extract and chocolate are an absolute must for this recipe. All of the ingredients needed for this tasty treat are all readily available at your local grocery store.
- sweetened condensed milk – I used Natures Charm sweetened condensed oat milk
- powdered sugar
- plant based butter with salt
- peppermint extract
- dark chocolate – I used Lindt Excellence 70% chocolate bar
- coconut oil
How to:
This recipe has 3 simple steps: making the truffle filling, preparing the dipping chocolate, and dipping the truffles. These delicious treats are super easy and wonderfully minty.
To make the truffle filling, add the sweetened condensed milk, powdered sugar, butter, and peppermint extract to a medium bowl. Using a hand mixer, blend the ingredients together on medium speed until smooth and well combined. Place the prepared filling in the refrigerator for 20 to 30 minutes. Cooling the mixture down will make scooping and rolling the truffles much easier.
Once the truffle mixture has cooled down and become more manageable, remove it from the refrigerator. Have a parchment-lined pan ready nearby. Begin scooping out the truffles, using 2 teaspoons of filling for each. Place each scooped truffle on the lined pan. Once you have formed 25 truffles, roll them between your palms to smooth them out and shape them into balls. If the filling becomes too sticky while you are shaping them, you can place the truffles in the freezer for a short time. After you have finished shaping all the truffles, put them in the freezer for at least 1 hour.
To prepare the dipping chocolate, add the chocolate and coconut oil to a small pot. Heat the mixture over medium heat, stirring occasionally until the chocolate has melted. Once melted, pour the chocolate into a 1-cup glass measuring cup. Next, remove the truffles from the freezer and begin the dipping process. I find using toothpicks makes this task easier and cleaner. Insert a toothpick into the top of each truffle, dip it into the chocolate, gently tap off any excess chocolate, and place the truffle back onto the parchment-lined pan. Allow the truffle to set for 30 seconds to a minute before removing the toothpick; this makes the removal process much easier and neater. I usually dip about five truffles at a time and then go back to remove the toothpicks. Continue this process until all of the truffles have been dipped.
I decorated my truffles by drizzling leftover dipping chocolate over them. This also covers the hole left by the toothpick. Place the truffles in the refrigerator for 10 to 15 minutes to set. Make sure to store the truffles in the refrigerator.
Alright, let’s get started. Please make and enjoy!
Peppermint Patty Truffles (Vegan)
Ingredients
Peppermint Patty Filling
- 3 tbsp plant based butter with salt
- 2½ cups / 300 grams powdered sugar
- 120 grams sweetened condensed milk – I used Natures Charm sweetened condensed oat milk
- 1 tsp peppermint extract
Dipping Chocolate
- 130 grams dark chocolate – I used Lindt Excellence 70% chocolate bar
- ½ tsp coconut oil
Instructions
Peppermint Patty Filling
- To a medium bowl, add the sweetened condensed milk, powdered sugar, butter and peppermint extract. With a hand mixer, blend the ingredients together until smooth and well combined.
- Place the filling into the refrigerator for about 30 minutes to cool and set ( this will make it much easier to scoop and form into balls).
- Remove the filling from the refrigerator and start scooping the truffles. Each truffle is about 2 teaspoons of filling. Place each scooped truffle on a parchment lined pan. Once all the truffles are scooped, roll them between your palms to smooth them out. If this becomes too difficult, pop them into the freezer for a few and then continue smooth them out. Once all of the truffles have been shaped and smoothed, place the pan of truffles in the freezer for at least 1 hour. Frozen truffles are easier to dip.
Dipping Chocolate
- To a small pot, add the chocolate and coconut oil. Heat the mixture over medium heat until all of the chocolate is melted. Make sure to stir the chocolate occasionally during this process. Once melted and well combined, pour the chocolate into a glass one cup measuring cup.
- Remove the truffles from the freezer. Using a toothpick, dip each truffle in the chocolate, making sure to knock off any excess chocolate and place the truffle back on the parchment lined pan. ***Allowing the truffles to set for 30 seconds to a minute makes it easier to remove the toothpick. I usually dip 5 truffles at a time and then go back to the first one and start removing the toothpicks.
- Once all of the truffles are dipped, I like to drizzle some of the left over chocolate over them. This adds a little decoration but it also covers up the hole left behind by the toothpick. Place the truffles in the refrigerator to set, about 10 to 15 minutes.Store the truffles in the refrigerator.
