Vegan Peppermint Patties

Into a large mixing bowl, add powdered sugar, agave, water, shortening and peppermint extract. Blend with an electric mixer until a dough forms.

Lightly dust your counter or work surface with powdered sugar, then transfer your peppermint dough onto the work surface and roll it out until it’s about 1/4 inch thick. I also put a little powdered sugar on the rolling pin to keep it from sticking.

Place dough onto a parchment-lined cookie sheet in the freezer for 10-15 minutes to allow it to harden.

Remove dough from freezer and cut it into peppermint-patty-sized circles using a cookie cutter or a small glass (a shot glass would work well).

You can continue this process with any leftover dough (form the scraps into a ball, roll out, freeze and cut circles) or simply form small balls of dough from the scraps using your hands, similar to junior mints.

Place the circles of dough on the cookie sheet and back into the freezer for an additional 10-15 minutes.

Meanwhile, prepare the chocolate for dipping. Melt chocolate chips and coconut oil in a saucepan over very low heat or using a double boiler, stirring until no lumps remain.

Remove dough from freezer and dip each circle, one at a time, into melted chocolate. Return the chocolates to a parchment-lined cookie sheet. Place in the freezer for about 20 minutes, until chocolate has completely hardened. Store in fridge or freezer.