Updated: Nov 25, 2021
These were such a hit, I ended up making several different batches over the holidays. They taste amazingly like the original ones, but these are top 9 allergen free and super easy to make. If you are looking for an inclusive option for your sweets board, or cookie tins, these are perfect. And they're very versatile--you can switch up your extract flavour to make a totally different treat! Think dark chocolate and orange, or white chocolate and strawberry. And these can be cut into any shape so they are customizable for your event and fun to make with the kiddos.
3/4 cup sweetened condensed coconut milk
1 tsp peppermint extract (or sub whatever flavour you are making)
1 splash vanilla extract
4 cups of powdered sugar
2 tsp vegan shortening or butter
3 cups dairy-free chocolate chips (whatever kind you like, I tend to find the darker chocolates set nicer for these but milk would work as well)
Add sweetened condensed coconut milk and your extracts to the bowl of a stand mixer and combine at low speed.
Gradually add your powered sugar, mixing until a smooth, pliable dough begins to form. You may need to adjust your powdered sugar measurements if your dough is stickier or your home is more humid.
Transfer your dough to a sheet of parchment paper, you'll want to dust this with additional powdered sugar. I find rolling this dough between two sheets of parchment works best, similar to rolling out a pie crust. Roll to your desired thickness. I like mine around 1/2 inch thick but if you like them chunkier, go for it. If you make them too thin, they may become hard to manage. I like to chill them in the freezer or out on the step if you live in Canada :) before I cut them so that they are nice and firm.
Once your dough is nice and firm, use whatever shape cookie cutter you like to punch out the patties. I love the classic round shape but last year we opted for some stars for the holidays. Really, anything goes but I would avoid using too-large a cutter. I think ideally these are two or three bites a piece.
Melt chocolate chips with your shortening in the microwave or using a double-boiler method, if you're fancy. If microwaving, use short 30 second intervals, stirring in between to ensure the chips are melting. When everything is liquid and glossy, it's ready.
Using a fork, dip your patties one by one into the chocolate, letting them drain a bit before you move them to a parchment lined baking sheet. I have also used a baking rack to drain them but I think the smooth finish of the parchment paper makes them so much nicer.
Feel free to decorate them as you please--sprinkles are nice, or a contrasting melted chocolate, or edible glitter for a festive twist! Return them to your freezer (or front step) to set once all the patties are covered and decorated.
Note, you don't need to store these in the freezer, but they are sooooo gooooood when you eat them frozen.