Easy 5-Ingredient Vegan Peppermint Patties (gluten-free + paleo)

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We’re taking your favorite candy and making it totally vegan, gluten-free, and without refined sugar. I’m talking about Vegan Peppermint Patties! To make it even better, these have just 5 ingredients and they’re totally creamy, sweet, and satisfying. You’ll never go back to store-bought!

Vegan Peppermint Patties

I’ve eaten without refined sugar for a long time now, but I still have sweets and treats I miss! Peppermint patties are one of my favorite candy bars, and I’ve been wondering for a long time how I can make a version that’s dairy-free without any refined sugar. I wish I’d tinkered with this idea sooner, because it turns out it’s super easy to make and the results are SO yummy! I love having a sweet treat like these Vegan Peppermint Patties stashed in my freezer so I can grab a bite any time I get a chocolatey craving. The peppermint extract in these is so refreshing, and the dark chocolate pairing is such a classic!

Peppermint Patties Without Refined Sugar
Vegan Peppermint Patties Ingredients

Vegan Peppermint Patties Ingredients

I know that making your own candy might seem intimidating, but it’s actually really simple and doesn’t require any fancy or gourmet ingredients! All of these things are available at regular grocery stores and you may already have them in your kitchen.

  • Cashews – Go for raw, unsalted cashews! They will need to be soaked overnight or for a couple hours before using. To speed up this process, you can use boiling water and only soak for one hour. Drain and rinse the cashews before using them here! Learn more about How (and Why!) to Soak Cashews in this post.
  • Coconut oil – It needs to be completely melted for this recipe!
  • Maple syrup – Pure maple syrup at room temperature is the perfect sweetener. It’s free of unrefined sugar and is made from pure maple! Check your bottle to make sure nothing else is added in!
  • Peppermint extract – I prefer this over mint extract! I think it tastes closer to the candy peppermint patties everyone knows and loves.
  • Vegan chocolate chips – My favorite brand is Hu! I love their chocolate gems for baking, and you can use my code ELAINE for a discount on their site.
Homemade Vegan Peppermint Patties

All About Cashews

I use cashews as a base for so many of my recipes! They’re so versatile, and once soaked, they blend into this creamy, incredible consistency that’s versatile and can be used in both sweet and savory recipes. Cashews offer plant-based protein (so important for vegans and vegetarians!). They contain copper, magnesium, manganese, vitamin K, phosphorous and zinc. 

How to Make Vegan Peppermint Patties

  1. Start by placing everything except the chocolate chips in a high-speed blender and blending it until it’s totally smooth and creamy. I found that candy molds placed on a baking sheet made it really easy to move these in and out of the freezer! Pour the filling mix into the candy molds, then move them into the freezer for about 30 minutes, until they can be popped out like little discs. The coconut oil will harden pretty quickly in the cold!
  2. Melt the chocolate chips in the microwave or on a double broiler on the stovetop. I like to pace a large sheet of parchment paper on a baking sheet so it’s ready to go as soon as I am!
  3. Use two forks to gently dunk the peppermint patties into the melted chocolate. Transfer them back onto the baking sheet, and pop it back in the freezer to allow everything to harden. Once the inside filling and the chocolate is set, you can move them all into a smaller freezer-safe container!

Homemade Vegan Candy

I love taking my favorite candy bars and making them vegan! It’s super nostalgic to have these treats, and it’s such a fun challenge for me to adapt them to my current dietary needs. I’ve made Almond Butter Cups, Copycat Reese’s Peanut Butter Eggs and even Homemade Hanukkah Gelt! And all are vegan, gluten-free, paleo and refined sugar-free. To make these resemble the store-bought peppermint patties even more, you can wrap them in foil candy wrappers! This would be so fun if you’re giving this as a gift to someone who wants to enjoy a vegan treat.

Creamy Vegan Peppermint Patties

Vegan Chocolate Mint Treats

Anyone else love the minty-chocolate combination? If so, these treats hit the spot! My kids are also always fans, especially when it comes to the ice cream.

Easy Homemade Peppermint Patties
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Vegan Peppermint Patties

Creamy Vegan + Paleo Homemade Peppermint Patties (gluten-free + refined sugar-free)

  • Author: Elaine Gordon
  • Total Time: 15 minutes
  • Yield: 3224 patties 1x
  • Diet: Vegan


We’re taking your favorite candy and making it totally vegan, gluten-free, and without refined sugar. Vegan Peppermint Patties!


  • 1 cup raw unsalted cashews, soaked*
  • 1/3 cup melted coconut oil
  • 1/3 cup pure maple syrup (room temperature is best)
  • 1 teaspoon peppermint extract (not mint extract)
  • 1 cup vegan chocolate chips


  1. Place soaked, drained and rinsed cashews in a high speed blender along with the melted coconut oil, room temperature maple syrup and peppermint extract.  Blend from low to highest speed gradually and then let the blend motor run on the highest speed for one minute until the mixture is perfectly smooth and creamy.  Depending on your blender you may have to stop and scrape down the sides.
  2. Place a 30-36 count silicone candy mold on a large baking sheet so it is easy to move in and out of the freezer while the mixture is liquid.  Carefully pour the mixture from the blender into the silicone candy molds (about 1.5 teaspoons per mold).  Place the baking sheet/silicone candy mold in your freezer for 30-45 minutes until the peppermint discs are frozen solid and can easily be popped out of the mold.  Freeze for longer if needed.
  3. If you do not have a silicone mold pour the mixture into a shallow freezer friendly dish and allow the mixture to set for an hour in your freezer.  Then, use a 1/2 tablespoon to portion out the mixture and use your hands to shape it into small discs.  This can get messy (from the warmth of your hands melting the candy) and you will need to work quickly but I have tested it this way and it can be done!
  4. Meanwhile, melt the chocolate in your microwave or use a double boiler method on the stovetop.  Allow to cool slightly before dunking the peppermint discs.
  5. Line a large baking sheet with parchment paper.
  6. Once your peppermint discs are frozen solid and popped out of the mold, use two forks to gently dunk them in the melted chocolate.  Allow excess chocolate to drop off before placing the chocolate covered candy on the parchment-lined baking sheet.  Repeat until all candies are coated in chocolate.  If you have extra chocolate transfer to an airtight glass container and store at room temperature and use the next time you need melted chocolate.
  7. Place the baking sheet with the candy in your freezer and allow to set for 10 minutes.  Enjoy straight from the freezer.  Once frozen solid you can consolidate the candy into a container and store in your freezer for up to six months.  Or, you can wrap the candy individually in foil candy wrappers (links below) and wrap in candy wrappers (linked below).  Store in the freezer until ready to enjoy.


* Soak the 1 cup of cashews overnight in filtered water in a sealed container in your refrigerator (at least 8 hours).  Or, for a quick soak method soak in boiling hot water for an hour.  When soaking is complete the cashews will swell as they absorb the water and should measure 1.5 cups once fully soaked.  Once soaking is complete, drain the water and then rinse with fresh water.  Then the soaked cashews are ready to be used in this recipe. Learn more about How (and Why!) to Soak Cashews in this post.

This recipe is adapted from Oh She Glows.

  • Prep Time: 15
  • Category: Dessert
  • Method: Blender + Freezer

Keywords: vegan peppermint patty recipe

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  1. Lily

    Sooooo good! One of my favorites on the blog

    • Elaine Gordon

      Thank you so much, Lily! Mine too actually!

  2. Anneke

    Can you use peppermint oil?

    • Elaine Gordon

      I use peppermint extract but you can use anything with a strong peppermint flavor that is food safe/edible.


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