Peppermint Creams

For our second home cooking class we made peppermint creams, a classic recipe for involving children, and it was a good choice, they had loads of safe fun with no sharp knives or naked flames in sight! Most peppermint cream recipes involve condensed milk or egg in some form, but this one is totally dairy-free and as authentic and tasty as can be. They would make a great gift, or after dinner treat.

Peppermint CreamsΒ (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan – soya-free if you don’t coat them with chocolate)

makes 22-24

  • 2 1/2 tbsps dairy-free spread, melted
  • 1 tbsp water
  • 2 cups icing sugar, sifted
  • 1/2 tsp peppermint extract
  • 85g dairy-free dark chocolate

– Place the sifted icing sugar in a large bowl.

– Add the melted spread, peppermint extract and water and mix to form a soft (but not sticky) dough. If it’s too wet add more icing sugar, if too dry, add more water.

– Knead lightly on a surface dusted with icing sugar.

– Roll out to 1/2 – 1/4 cm thickness and cut out disc shapes with a cookie cutter.

– Place on a lined baking sheet and leave overnight in a cool dry place to dry out. Make sure you turn them over so they dry on both sides.

– Melt the chocolate in a microwave or over a bain marie.

– Dip the dried peppermint patties in the melted chocolate, making sure they are well coated.

– Place back on the lined baking sheet and leave to set in the fridge.

– Keep refrigerated.

Published by

lucylox

Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

19 thoughts on “Peppermint Creams

  1. It’s dangerous to get behind on catching up on your blog. I want to make everything and eat it NOW! I love peppermint creams, but the U.S. versions have dairy or egg. Only junior mints are dairy free, but they are full of high fructose corn syrup and hydrogenated oils. This is a way better alternative!

    1. I thought I’d start to run out of recipes, but the vegan options seems to be just endless! It’s so much better to make rather than buy – although I’m not sure it’s much cheaper! x

  2. i’m from germany and i can’t translate what the spread in this recipe is supposed to be…can you please help me. maybe by linking the product you used…i want to make this sooooo bad! :-*

  3. Woo!! Definitely will be making these for the wedding. Perhaps in little hear shapes? Any idea how long they will keep in the fridge? Trying to plan my attack and leave at least the day before cooking free!x

    1. Ohh little heart shapes would look so cute at a wedding :-). they would keep fine for a few days, and if it wasn’t too hot they’d probably be ok in a covered box in a cool place but not in the fridge (the cold might give the chocolate a less attractive white ‘bloom’) x

  4. Another sweet treat I can make that my little boy can have. He is dairy free and nut free, and I wouldnt want to put the egg in for a 3 year old. I swapped the marg for coconut oil to attempt to make it a healthy sweet. Thank you for this.

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