Oh my. I LOVE peppermint+dark chocolate. But it's hard to find a great vegan version. Good things these are super easy to whip up... almost TOO easy.
3 Tablespoons Tofutti vegan cream cheese
1 Tablespoon Spectrum organic shortening
½ teaspoon peppermint extract
¼ teaspoon vanilla extract
2 cups powdered sugar (sifted)
1 ½ to 2 cups dark chocolate chips
1 to 2 teaspoons shortening
1)
In an electric mixer, prepare the mint filling by beating the cream cheese, shortening, peppermint extract and vanilla extract until smooth. Slowly beat in the powdered sugar.
2)
In an electric mixer, prepare the mint filling by beating the cream cheese, shortening, peppermint extract and vanilla extract until smooth. Slowly beat in the powdered sugar.
2)
Refrigerate for about a half hour to set.
3)
Once firm, roll the mint filling into one inch balls. Transfer them to the freezer for another hour or as long as you can stand to wait.
4)
Melt the chocolate chips in a double boiler. Stir in 1 to 2 teaspoons shortening to make the chocolate smooth and silky.
5)
5)
Pour the chocolate into mini cupcake wrappers until they're about half full. Place a mint ball in the middle and cover with more melted chocolate. Freeze again until ready to eat. Yuuuuummmm!!!!
Get a price on the Handheld Mixer I Recommend at Amazon.