Tag Archives: coconut oil

Peppermint Patties



After my friend Alice from smokin’ tofu posted “How to make vegan cream cheese suck less” I began to think how vegan cream cheese could be applied in other ways.  When we were still living together in Norwich, England I once ate 11 chocolate bars at once…somehow I maintained a figured back then! So when looking to incorporate cream cheese I wanted Chocolate to play a huge role.

I must admit I am someone who opens 3,000 tabs at once all related to vegan baking.  I get lost and come out the other end with a million ideas but I always take one and make it.  I was inspired to use cream cheese as a base after reading a post about peppermint patties.  Being vegan can be hard when it comes to sweets, especially those of us who miss peanut butter cups and peppermint patties.  The original recipe called for vegetable shortening which I am assuming is not available in most places as an organic entity. Besides, I would rather use something a bit more natural and less processed so I substituted it with coconut oil. Add a small amount of coconut flakes on top of the patty and we are in business.

Some notes on what I learned doing this the first time:

1.Using a pyrex measuring cup to pour the chocolate works well.

2. Flattening the peppermint filling allows you to use less chocolate and have the filling actually fill the whole patty.

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Peppermint Patties:

Makes 9

For the Peppermint Filling:

1 1/2 T vegan cream cheese such as Tofutti or Vegan Gourmet

1 1/2 tsp coconut oil

1/4 tsp mint extract

splash of vanilla extract

1/8 cup coconut flakes

1 cup powdered sugar

For the Chocolate:

2-  12 oz of your favorite dark chocolate (avoid chips like I used as they have other additives to help them hold their shape in high temperatures)

9 parchment muffin cups


1. First mix all the ingredients except the powdered sugar and coconut flakes for the filling in a stand mixer or using a hand mixer.  Once the ingredients are homogenized slowly incorporated the powdered sugar until combined, add the coconut flakes and turn off the mixer.

2. Roll tablespoon sized pieces of filling into balls and flatten.  Place all of these in the freezer, you will have some left over peppermint filling depending on your balls and the size of your muffin liners.

3.  Temper/melt the chocolate over a double broiler.  I rig one by using a stainless steel bowl over a pot filled with an inch of water.  Turn the heat on low and using a rubber spatula fold the chocolate pieces continuously.  When about 2/3rds of the chocolate has melted turn off the heat and take the bowl out from on top of the pot.  Continue to fold until all the chocolate has melted, if you keep the chocolate over the heat you will over temper the chocolate.

4.  Once the chocolate is melted pour a small bit to cover the bottom of your liners (see above photo), it will be a messy process but it just allows you to lick your fingers ;).  After that is complete take the flattened pieces of filling out of the freezer and place one in each of the 9 liners.  Fill the liners up with more chocolate until the filling is completely incased.



Chocolate Chip Cookies


I love cookies, my boyfriend will attest to the fact that early on in my vegan baking, I made dozens of kinds of cookies.  I had a cookie obsession for several months, and thank all of those that tested out the various cookies I baked, I know you all put your fitness at jeopardy! After a few months we wondered why we were gaining weight on a vegan diet…duh! I used to love when my mother would make fresh cookies out of the oven, I mean who doesn’t like a homemade chocolate chip cookie?! The good news is that you don’t have to give up any of the delicious flavor from your omnivore life to make a cookie, I would even argue these are better!


1 cup whole wheat pastry or spelt flour

1/4 tsp salt

1 1/2 tsp baking powder

1/2 tsp baking soda

1/3 cup scant coconut oil

1/3 cup maple syrup

1 tsp vanilla extract

2/3 cup vegan chocolate chips (look for dark chocolate, and cocoa butter is vegan!)

1/3 cup chopped nuts (I’ve used pecans, walnuts, and pistachios)


1. Preheat oven to 350 degrees Fahrenheit (180 celsius) This is important because the baking powder and soda will leaven the dough right away, if the oven is not preheated the cookies will come out completely different. You want the leavening process to happen IN the oven…so get that oven preheated people!

2. Add you coconut oil, maple syrup, vanilla extract, and granulated sugar to a small bowl. Mix with a hand mixer or my preference, a good old fork until the sugar becomes integrated. (The sugar is fat soluble, so the coconut oil will break down the granulated sugar!)

3. Sift the flour, salt, baking powder, and baking soda together in a large bowl until well combined. Add the wet ingredients to the dry and mix until combined. Fold in the nuts and chocolate chips.

Before we continue it is really important to get each cookie to have the same amount of cookie dough, so I use my ice cream scoop to insure they all take the same amount of time to cook!

4. Measure out the dough and add place them on a parchment lined cookie sheet (or invest in a silpat for a perfect bake every time!) Place the cookie sheet in the oven and bake for 9-12 min. After they are done let sit for a minute before transferring them to a metal cooling rack! Don’t forget to enjoy because these cookies go fast!