Vegan Peppermint Patties – Nora Cooks

You won’t believe how easy it is to make vegan peppermint patties from scratch! These no-bake treats have just 6 simple ingredients and are perfect for the holidays and gift giving.

A stack of vegan peppermint patties cut in half on a small plate.

There’s something special about biting into a peppermint patty… there’s a crack with the first bite as you break through the chocolate layer, only to discover a refreshing burst of creamy, minty goodness in the middle. It’s no wonder why peppermint and chocolate are the perfect pair!

You can also experience all this chocolatey, peppermint goodness in my Vegan Peppermint Patties. They’re easy to make with just 6 ingredients and you don’t even need to turn on the oven! Like my Vegan Peanut Butter Cups, this is a no-bake copycat dessert that you’ll love even more than the original.

Are peppermint patties vegan?

This recipe is inspired by Hershey’s York Peppermint Patties. They use ingredients like milk fat and egg whites, which means classic peppermint patties aren’t inherently vegan-friendly.

Luckily, recreating the minty, creamy and chocolatey qualities of the classic in a vegetarian version isn’t difficult! My vegan peppermint patty recipe is made with only 6 ingredients you may already have in your cupboard and is dairy and egg free.

In a large white bowl, whisk together the powdered sugar, coconut milk, and butter.

Required components (including substitutions)

  • powdered sugar – As with buttercream frosting, powdered sugar helps sweeten and stabilize the peppermint filling.
  • Vegan butter – You may be able to use softened (not melted) coconut oil as an alternative, but I haven’t tried it.
  • Peppermint extract – A little goes a long way here, but if you really like the peppermint flavor, you can always add an extra .5 to 1 teaspoon. You can try mixing crushed candy canes into the filling for an extra festive feel.
  • Coconut milk – Use only hard white cream from a can of full fat coconut milk. Plant cream will work just as well as my vegan heavy cream substitute.
  • Vegan Chocolate Chips – Any brand of non-dairy chocolate chips will work well, as will a chopped dark chocolate bar. Two of my favorite vegan chocolate chip brands are Trader Joe’s and Enjoy Life.
  • coconut oil – Melted coconut oil stirred into the melted chocolate helps harden the coating around the peppermint filling. In other words, it gives you that signature ‘crack’ with every bite. Use refined coconut oil to prevent the chocolate from tasting like coconut.
A ball of white dough in a large white bowl.

How to Make Vegetarian Peppermint Patties

Find the full recipe with measurements below on the recipe card.

Add powdered sugar, softened vegan butter, peppermint extract and coconut milk to a mixing bowl. Beat together with an electric mixer, starting on low and gradually increasing to medium speed.

Tip: If the dough is too wet, add more powdered sugar to help it get that play dough consistency.

Scoop out a tablespoon of peppermint “dough,” form it into a disk, and place it on a parchment-lined baking sheet. Repeat until your filling is done.

Chill the peppermint discs until hard.

Line white discs on a parchment-lined baking sheet.

While you wait for the peppermint, melt the chocolate and coconut oil together. You can do this in a double boiler or microwave.

Dip one peppermint patty into the melted chocolate/coconut oil at a time. Use a fork and help coat it all over. Place it back in the baking pan and repeat for the rest of the peppermint discs.

Let them cool and harden once more before serving. Enjoy!

Chocolate-coated white peppermint discs on a parchment-lined baking sheet.

top ideas

The right decoration can take your homemade peppermint patties over the top! Be sure to add the peppermint discs just to the top right to help them stick after they are coated in chocolate.

Top each with a sprinkle of:

  • Crushed candy cane
  • flake salt
  • Chocolate sprinkles
  • Festive sprinkling
  • Shredded coconut
  • ground almonds

Or, once they’re set, finish with additional melted chocolate or a drizzle of vegan white chocolate. The options are endless!

A stack of vegan peppermint patties cut in half on a small plate.


  • If you’re worried about the powder, try sifting powdered sugar into the bowl.
  • Experiment with the size of the peppermint filling disc. They can be thick, thin, wide or short – it all depends on what you want!
  • Once coated, the patties take about 15 minutes to harden in the refrigerator or 5 minutes in the freezer.
  • Vegan peppermint patties make lovely gifts for friends, family, neighbors and co-workers. Wrap 4 or 5 in cellophane tied with a festive bow or tag, or place in a few small gift bags.

to save

Once the chocolate layer has set, store the peppermint patties in an airtight container in the refrigerator. Chocolate will melt at room temperature.

They will stay fresh for up to 2 weeks in the fridge and even longer in the freezer.

A stack of vegan peppermint patties cut in half on a small plate.

Want more festive vegetarian desserts?

  • In a large bowl, add powdered sugar, softened vegan butter, peppermint extract and coconut milk. Using a handheld mixer or stand mixer with a paddle attachment, mix, starting on low and increasing to medium speed. At first it will look very dry and crumbly, but after a few minutes it will soften up nicely and become like a dough. If it’s too wet and sticky, add a little more powdered sugar. It should feel like play dough. Set aside.

  • Line a baking sheet with parchment paper. Scoop about a tablespoon at a time of the peppermint mixture and shape into a disc. Place the patties in a single layer in the prepared pan and repeat until you have used all the mixture.

  • Refrigerate the patties for 45 minutes or refrigerate for 15 minutes. This will help them harden and set a bit.

  • Melt the chocolate and coconut oil over a double boiler, preferably, or in the microwave. Stir well to make it smooth. Let it cool for just a few minutes.

  • Remove the patties from the refrigerator or freezer and dip one patty at a time into the chocolate mixture, using a fork to help coat it all around. Return to parchment lined pan.

  • Place the pan in the fridge for 5 minutes or in the refrigerator for 15 minutes to harden. Once set, place in a container with a lid and refrigerate. At room temperature, the chocolate will begin to melt. They will keep in the freezer for about 2 weeks or longer. Enjoy!

  1. You can use plant based cream instead of coconut milk if you want.

Worship: 1patty | Calories: 142kcal | Sugars: 23g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fats: 0.2g | Monounsaturated Fat: 0.3g | Sodium: 7mg | Potassium: 6mg | Fiber: 1g | Sugar: 21g | Vitamin A: 38IU | Vitamin C: 0.02mg | Calcium: 17mg | Iron: 1mg

Course: dessert

Recipe: US

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