Blend with an electric mixer until a dough forms. In a large mixing bowl, add powdered sugar, agave, water, shortening, and peppermint extract.
There’s a fine line between perfectly minty buttercream and toothpaste, apparently. Even my mom, who declared my last batch of mint chocolate cupcake frosting to be similar to toothpaste, loved these. These peppermint patties turned out infinitely better than their store-bought counterparts. The messy chocolate coating process is one hundred percent worth it. Nope, I’m not missing a diamond, that’s just chocolate. Giving it a quick 20 minutes in the freezer also helped the filling keep its shape after a dip in some semi-sweet chocolate, although I’m still finding chocolate on my counters, freezer door, and in my wedding band. I was concerned that the filling would be difficult to work with, but all it took was an extra sprinkle of powdered sugar to roll it out. I mean, who would do that anyway? Not me. I do not recommend tasting it straight out of the bottle. So, I nixed the cream cheese and stuck to a simple mix of powdered sugar, agave, a small amount of shortening, water, and the star of the show – mint extract. A little of the mint extract goes a very long way in this recipe, as this stuff is STRONG. Even if I only have organic kale on my list, I always seem to walk out with a new, must-have body wash, exotic dark chocolate, and token bottle of kombucha. Sure, you can buy vegan cream cheese, but my TJ’s doesn’t carry it and I’m taking a little break from Whole Foods, since I can never spend less than $50 there. There are a few peppermint patty variations out there, but many use cream cheese. I’ve been meaning to try my hand at homemade mint patties since before Halloween, but this recipe got lost between my seasonal infatuation with pumpkin, eggnog, and all things Thanksgiving.
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