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Vegan Peppermint Creams
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Peppermint Creams

These peppermint creams are a delicious alternative to an after dinner mint or chocolate truffle. They're also incredibly easy to make with just 4 simple ingredients.
Prep Time30 mins
Chilling time2 hrs
Total Time2 hrs 30 mins
Course: Dessert, Snack
Cuisine: British
Keyword: condensed milk, dark chocolate, icing sugar, peppermint extract
Servings: 24 sweets

Ingredients

  • 225 grams icing sugar
  • 115 grams condensed milk (use Nestle's vegan condensed milk alternative to make these vegan)
  • 1-2 tsp peppermint extract
  • 1-2 drops green food colouring optional but recommended if using the vegan condensed milk
  • 50 grams dark chocolate

Instructions

  • Sift the icing sugar into a mixing bowl and pour in the condensed milk and peppermint extract.
  • Stir in the condensed milk until it has formed a soft dough.
  • Lightly dust a work surface with icing sugar and tip out the dough.
  • Add a drop of green food colouring into the centre of the dough ball and then knead the dough until the green colour is evenly distributed.
  • Roll the dough out until 0.5cm thick, using a little more icing sugar to stop it sticking to the work surface and the rolling pin.
  • Cut out 24 sweets with a small cookie cutter of your choosing.
  • Place the peppermint creams on to a baking sheet and place in the fridge for 1-2 hours or until they have set firm.
  • Melt the dark chocolate (either over a bowl of hot water or using the microwave).
  • Drizzle the peppermint creams with the melted chocolate or dip them in the chocolate to coat one half.
  • Allow the chocolate to set before eating.

Notes

Storage

Peppermint creams will last for up to 2 weeks in an air tight container.