Creamy mint chocolate chip ice cream. Gooey Jr. Mints. And my mother of all comfort foods... The York peppermint patty.
You get the idea. I just needed to set the stage so that you could get a glimpse of my giddiness when I happened across this sweet little blog and this amazing recipe. It took every ounce of my will power (which if we're being honest might not be all that much) not to walk out of work and whip these up on the spot.
And now the moment we've all been waiting for. I've added a couple tiny twists to this masterpiece and created a vegan version. Get excited. These are un.real.
2 cups powdered sugar
1 1/2 tablespoons Smart Balance, vegan butter substitute
2 tablespoons vanilla soy milk
1/4 teaspoon vegetable oil
1/8 teaspoon peppermint extract
1-2 cups dark chocolate chips
In an electric mixer, beat everything but chocolate until smooth. Scoop into a bowl and place in the refrigerator to set. Once firm, roll into one inch balls. Push down to flatten. Set in freeze for another 60 minutes.
Melt chocolate chips in a double boiler. Remove patties from freezer and dip in chocolate, setting on wax paper. Freeze again until ready to eat.