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A vegan junior mint with a bite taken out sits on top several of the candies.
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Vegan Mini Mints

These Vegan Junior Mints feature a creamy mint filling coated in rich dark chocolate, offering a dairy-free twist on a classic treat. Perfect for satisfying your sweet tooth guilt-free!
Course Dessert
Cuisine American
Diet Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 5 minutes
Dipping + Resting Time 30 minutes
Total Time 40 minutes
Servings 100 mints
Calories 32kcal

Equipment

Ingredients

  • 4 oz vegan cream cheese (I used Tofutti)
  • 4 cups powdered sugar
  • ¼ teaspoon peppermint extract
  • ⅕ teaspoon salt
  • 1 cup dark chocolate chips
  • 1 teaspoon coconut oil firm at room temperature

Instructions

  • Make the Dough: Beat vegan cream cheese and 1 cup powdered sugar in a mixing bowl until combined.
    A hand holds a blue mixer, beating creamy white mixture in a mixing bowl.
  • Add Mint: Beat in the peppermint. Then add the remaining powdered sugar and beat until the sugar is incorporated. It should be a thick mixture.
    A hand pours in mint extract into a bowl with creamy white mixture sitting next to an electric mixer.
  • Taste test: If you prefer more mint flavor, you can add up to 1/4 teaspoon more peppermint, but be careful not to add too much because it can easily overpower the creamy filling.
  • Roll Patties: Roll the dough into little patties, around 1/2 teaspoon at a time. You can make them small like junior mints or larger like peppermint patties. Sit them on a pan lined with waxed paper.
  • Melt Chocolate: Combine chocolate coconut oil in a microwave-safe bowl and microwave for 30 seconds or so. Stir and then microwave in 10-second increments until the chocolate is melted.
  • Dip Patties: Flatten patties slightly (or make them round), then use a fork to dip them in the chocolate. Lightly tap the fork on the bowl to remove excess chocolate. Place dipped mints on the waxed paper and repeat with remaining patties.
    A hand dips mint patties into melted dark chocolate. There is a pan with both dipped and plain patties.
  • Setting: Place the pan in the fridge until the chocolate sets. Then transfer candies to an airtight container and refrigerate until ready to serve.

Notes

Want colorful Junior Mints? Here's a guide:

For an rainbow of colorful mints, make the recipe above plus the following:
  • Raspberry Mint: ⅛ teaspoon McCormick's Raspberry Extract; 2 drops McCormick's Neon Pink food coloring
  • Colorful Plain Mint: 1 drop McCormick's Neon Green food coloring
  • Almond Mint: ⅛ teaspoon McCormick's Pure Almond Extract; 2 drops McCormick's Neon Blue food coloring
  • Lemon Mint: ⅛ teaspoon McCormick's Pure Lemon Extract; 2 drops McCromick's Yellow food coloring
  • Mocha Mint: ¼ teaspoon McCormick's Pure Coffee Extract; 2 teaspoons powdered cocoa
  • Orange Mint: ⅛ teaspoon McCormick's Pure Orange Flavoring; 1 drop of orange food coloring.

Nutrition

Calories: 32kcal | Carbohydrates: 6g | Protein: 0.2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.01g | Cholesterol: 0.02mg | Sodium: 11mg | Potassium: 12mg | Fiber: 0.1g | Sugar: 5g | Vitamin A: 0.2IU | Vitamin C: 0.01mg | Calcium: 6mg | Iron: 0.04mg
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