Chocolate Covered Peppermint Creams

Cool, refreshing, and perfectly melt-in-the-mouth — these Peppermint Creams are a festive homemade sweet that feels both nostalgic and luxurious. Made with just a few simple ingredients, they’re naturally gluten-free, dairy-free, and ideal for gifting, sharing, or enjoying after dinner.

The fondant centres are soft and minty, while the dairy-free dark chocolate coating adds a rich, elegant finish. They taste like a cross between a peppermint patty and a classic after-dinner mint — but fresher, cleaner, and completely homemade.

Prep Time: 15 minutes Chill Time: 30 minutes Total Time: 45 minutes Servings: 20 creams

Ingredients

• 250g icing sugar

• 2 tbsp coconut cream (or thick full-fat coconut milk)

• ½ tsp peppermint extract

• 1–2 tsp water (only if needed)

• 150g dairy-free dark chocolate

• 1 tsp coconut oil (optional, for smoother dipping)

Directions

1. Place icing sugar into a mixing bowl and create a small well in the centre.

2. Add coconut cream and peppermint extract.

3. Mix with a spoon, then use your hands to knead the mixture into a smooth, soft dough.

4. If the fondant feels crumbly, add water ½ tsp at a time until it comes together. If too sticky, add a little more icing sugar.

5. Roll the dough into 20 small balls (around 2–3 cm each), then gently flatten into discs.

6. Place the discs on a baking tray lined with parchment paper and chill for 20 minutes.

7. Melt the dairy-free dark chocolate with coconut oil using a bain-marie or short 20-second microwave bursts.

8. Dip each chilled peppermint disc into the chocolate, letting the excess drip off before placing it back on the tray.

9. Chill for another 10 minutes or until the chocolate has completely set.

Whether you package them up as Christmas gifts, bring them to a holiday gathering, or keep a stash in your fridge for peppermint cravings, these creams are a joy to make and even more fun to eat.

If you loved this, try my Gingerbread Energy Bites or for another No Bake Vegan Creamy Cheesecake

See all Snacks & Appetisers

What Makes These Peppermint Creams Special

These peppermint creams are beautifully simple but pack a big flavour punch. The creamy coconut base forms a soft fondant texture without any dairy, while the peppermint extract keeps the flavour bright and refreshing.

Dipping them in dark chocolate gives the perfect contrast — cooling, sweet fondant paired with rich, glossy chocolate. They look impressive, taste like premium confectionery, and require absolutely no baking.

Serving Suggestions

Serve these creams:

• after dinner with coffee or tea

• as part of a festive dessert platter

• alongside dairy-free hot chocolate

• gifted in small boxes or jars tied with ribbon

• broken over ice cream for a mint-chocolate topping

They’re also great for parties, Christmas hampers, and edible gifts.

Storage & Freezing Tips

• Store in the fridge in an airtight container for up to 2 weeks.

• Freeze for up to 2 months — defrost in the fridge before serving.

• Keep chilled for the best texture; the fondant melts beautifully at room temperature.

Optional Tips & Variations

• Sprinkle crushed candy canes on top for a festive crunch.

• Add a tiny drop of green natural colouring to tint the fondant.

• Drizzle with melted white dairy-free chocolate for a decorative finish.

• Add 1–2 drops orange extract for a chocolate-orange version.

• Use peppermint oil (very potent!) for a stronger mint flavour — only 1–2 drops needed.

What's our story? Find out who is Bee and how did Bee Busy With Bee come about!