Low-FODMAP ‘Copycat’ York Peppermint Patties; Gluten-free, Vegan

These low-FODMAP ‘Copycat’ York Peppermint Patties are the minty cool, rich and creamy chocolates that you know and love, but so much better.  Making them from scratch means they taste incredibly fresh, soft and absolutely delicious.

Serve these low-FODMAP ‘Copycat’ York Peppermint Patties alongside my low-FODMAP Chocolate Peanut Butter Crisp Balls and low-FODMAP Chocolate Bark with Pecans and Cranberries, for the best dessert table ever.

You may also love:

• low-FODMAP White Chocolate Peppermint Bark
• low-FODMAP Chocolate Cake Pops
• low-FODMAP Three Ingredient Peanut Butter Fudge.
• low-FODMAP Raspberry Thumbprint Cookies
• low-FODMAP Almond Danish Kringle
• low-FODMAP Peppermint Brownies with Happy Baking Mix
• low-FODMAP Christmas Recipe Collection

Or check out over 550 more low-FODMAP recipes on the blog.  IBS-friendly!

Be healthy and happy,

Rachel Pauls, MD

Low-FODMAP ‘Copycat’ York Peppermint Patties; Gluten-free, Vegan

Although this recipe has not been lab tested, a single serving should be low-FODMAP based on the ingredients, using FODMAP data at time of posting.

Yield: 30-40 patties

Serves: 1-2 patties, depending on size

Prep and cook time: 25 min

Chill time: 70 min, divided

Total time: about 95 min

Ingredients

• 1/4 cup softened butter or vegan spread, for vegan version (I like Earth Balance)
  • I used butter
• 1/3 cup light corn syrup
• 1-2 tsp peppermint extract
  • Adjust based on the potency of your extract.  I used 1 teaspoon.
• 3 cups confectioner’s sugar (vegan certified, if necessary)
• 2 cups semisweet chocolate (select dairy-free for vegan version)
• 2 tsp vegetable shortening or coconut oil
• Optional: chocolate sprinkles, white chocolate drizzle (try my low-FODMAP white chocolate recipe), crushed peppermint candies or festive sprinkles

Directions

• Prepare 2 large baking sheets with wax or parchment paper.  Sprinkle one lightly with confectioner’s sugar (this will keep the patties from sticking as you form them).  Set aside for later.
• Combine vegan spread or butter, corn syrup and powdered sugar in a mixing bowl or bowl of stand mixer.
  • I used my KitchenAid stand mixer with the flat paddle.
• Mix on medium to high for about 3 minutes, until ingredients are well combined
• Add the peppermint extract, and mix to combine
  • Use 1 tsp at a time, add more if needed based on the potency of your extract
• The batter will be quite thick
• Place the mixing bowl in your refrigerator to cool batter for 15 minutes, this will make it easier to scoop
• Once chilled, use a scoop or small spoon to break off pieces about the size of 2 teaspoons
• Roll the pieces into a ball and place them on the baking sheet with the confectioner’s sugar.  Gently flatten the patties with your fingertips, you can flip them easily due to the sugar dusting on the pan
• Once all the patties are made, place pan in the freezer for 45 minutes.  I found that the patties would soften too easily in the chocolate unless they were very cold.
• While patties are cooling, in a bowl (microwave) or double boiler melt chocolate and coconut oil or vegetable shortening, stirring frequently
• Remove and gently stir, allow to cool but do not let it solidify
• When very chilled, remove peppermint patties from freezer. Use a fork or a dipping tool, dip each patty in the chocolate, flip to coat the other side, then tap to remove any excess
• Transfer chocolate coated patties to remaining prepared baking sheet to cool
• As needed, replace patties into the freezer if they become too soft
• Top with crushed candies or sprinkles, or decorate with melted low-FODMAP white chocolate (place in Ziploc bag and cut corner, drizzle over the patty and then chill)
• Refrigerate until eating (about 10 minutes to set), then serve at room temperature

These taste exactly like a York Peppermint Patty- BUT BETTER!  Low-FODMAP Amazing 🙂