Vegan After Eights, anyone? I've taken Britain's favorite after dinner mint, and made it into a delectable vegan dessert that only requires four ingredients and a few minutes to make. You won't stop at just one!
I love a simple no bake dessert like these Simple Chocolate Raspberry Cups or even a full on No Bake Vegan Oreo Cake. There's something so satisfying about being able to whip up a fantastic vegan dessert without even turning on your oven.
Enter vegan After Eights! If you're not familiar with them, they're a wafer thin mint covered in a dark chocolate coating. The familiar box of After Eights usually appears after dinner.
I've made my After Eights round, so they're more like a traditional peppermint pattie or a large Junior Mint! If you prefer to keep the traditional square shape of this iconic mint, please do so.
Ingredients
- Dark Chocolate: Choose a dark chocolate that's made for baking. If you need some guidance on which chocolates are vegan, have a look at my article Are Chocolate Chips Vegan?
- Peppermint Extract: We'll only be using a tiny bit of peppermint extract. That's all it takes to get that classic After Eights flavor.
- Fondant: Did you know that store bought ready rolled fondant is accidentally vegan? That's right, it is!
- Coconut Oil: This ingredient is optional, but I like to add it to any recipe that requires a chocolate shell. It makes the chocolate slightly more pliable, and not as thin and brittle.
How To Make Vegan After Eights
- Line a small baking sheet with parchment paper and set aside.
- Sprinkle your peppermint extract over the fondant and knead until it's evenly distributed throughout the fondant. It only takes a small amount of extract to get a quite strong flavor, so don't go too crazy!
- Break off 1 tablespoon of fondant and roll it into a ball. Flatten it into a disk and transfer it to the baking tray. You should end up with 10-12 pieces.
- In a small bowl, melt the dark chocolate and coconut oil in the microwave, stirring at 30 second intervals. Allow the chocolate to cool. If you dip the fondant too soon, the chocolate will be too runny.
- Dip the peppermint patties into the chocolate, allowing the excess chocolate to drip off. If there are marks in the chocolate where your fingers were, even out the chocolate with a knife. Put the After Eights on the baking tray to set.
- Transfer your After Eights to the freezer for at least 20 minutes before eating. Enjoy!
Did You Make This Recipe?
If so, I'd love to see it! Tag me on Instagram @thisdailydish. Or, leave me a comment below. It makes my day, and your feedback helps other readers.
Frequently Asked Questions
Store them in an an airtight container in the fridge for up to one week.
Absolutely! There's no gluten in vegan After Eights.
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📖 Recipe
Vegan After Eights - Peppermint Patties
Ingredients
- 11 ounces fondant
- ¼ teaspoon peppermint extract
- 8 ounces dark chocolate
- 1 tablespoon coconut oil
Instructions
- Line a small baking sheet with parchment paper and set aside.
- Sprinkle the peppermint extract over the fondant and knead until it's evenly distributed throughout the fondant.
- Break off 1 tablespoon of fondant and roll it into a ball. Flatten it into a disk and transfer to the baking tray. You should end up with 10-12 pieces.
- In a small bowl, melt the dark chocolate and coconut oil in the microwave, stirring at 30 second intervals. Allow the chocolate to cool.
- Dip the peppermint patties into the chocolate, allowing the excess chocolate to drip off. If there are marks in the chocolate where your fingers were, even out the chocolate with a knife. Put the After Eights on the baking tray to set.
Notes
- Vegan After Eights are naturally gluten, dairy and nut free.
- Store in an airtight container in the fridge for up to one week.
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