Baked Vegan Peppermint Patties

Some desserts taste best right out of the freezer. 

Others, which are warm, aromatic, and slightly softer around the edges, belong in the oven. 

In the middle are these baked peppermint patties.

These patties turned out a little softer than traditional candy. Instead of a hard shell, they’re finished with a smooth layer of chocolate yogurt that sets into a creamy coating. The result feels closer to a small chocolate-mint dessert: cool, rich, and sweet.

A sprinkle of pistachios on top adds a quiet contrast: a bit of crunch and a touch of green against the chocolate.

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Peppermint Patties

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⏱️ Time & Prep

Prep time: 15 minutes
Bake time: 15–18 minutes
Chill time: 20 minutes
Total time: ~50 minutes
Yield: 12 patties

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Ingredients

Peppermint center

• 200 g firm tofu, drained

• ½ cup erythritol

• 1 teaspoon peppermint extract

• 1 teaspoon vanilla extract

• 3 tablespoons coconut flour

• Pinch of salt

Chocolate coating

• ½ cup vegan chocolate yogurt

Optional topping

• 2 tablespoons pistachios, finely chopped

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Instructions

1. Preheat the oven to 175°C (350°F) and line a baking tray with parchment paper.

2. Add tofu, erythritol, peppermint extract, vanilla extract, coconut flour, and salt to a blender or food processor.

3. Blend until completely smooth and thick.

4. Scoop about 1 tablespoon of the mixture and shape into small flat rounds on the prepared tray.

5. Bake for 15–20 minutes, until the patties are set and slightly firm to the touch.

6. Let them cool completely on the tray. They will firm up more as they cool.

7. Melt the dark chocolate gently.

8. Dip each cooled patty into the melted chocolate, coating it completely.

9. Place on parchment and refrigerate for 15–20 minutes until the chocolate shell sets.

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Notes / Variations

• For a stronger mint flavor, add ¼ teaspoon extra peppermint extract.

• If the mixture feels too soft before baking, mix in an additional tablespoon of coconut flour.

• A tablespoon of finely shredded coconut can add a subtle texture to the filling.

• Chopped pistachios add a light crunch and a nice color contrast, but shredded coconut or cacao nibs also work well.

• These patties store well in the refrigerator for up to 5 days.

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Nutrition Breakdown (per patty, based on 12 patties)

Nutrient	Amount
Calories	85 kcal
Fat	4g
Carbs	5g
Fiber	2g
Sugars	2g
Protein	4g

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