• Line a baking tray or similar with parchment paper.
• Sieve the icing/powdered sugar into a mixing bowl. Weigh out the aquafaba by placing them in a sieve and moving the chickpeas around to remove all the liquid.

  Store the the chickpeas in the fridge for 3 days, or freeze for 3-4 months, and use for a different recipe.
• Whisk the aquafaba until it is frothy, bubbly, thick, and white (about 3-4 minutes using an electric hand whisk, or manual whisk, or beat with a wooden spoon which will take much longer!).

  It is ready when a spoon can scoop up a thick piece and the aquafaba slowly drips in large blobs.
• Pour ¼ teaspoon peppermint essence, plus a few extra drops into the icing sugar.
• Slowly add the aquafaba to the icing sugar, mixing with a metal spoon until it all comes together first into crumbs. You will not need all the aquafaba so don't add it all at once.
• Taste a little of the mix and if its not minty enough for your liking add a drop or two more of peppermint essence, before kneading the crumby mix into a ball of dough.
• Next use your hands to firmly press the icing dough into a ball. Divide the ball into 2 pieces as this will be easier to knead. Knead each piece firmly, while also cupping the ball between your palms and pressing into a smooth ball. This step may take a few minutes.
• Add extra dabs of aquafaba if the icing balls are too dry and knead this into the icing mix, or extra icing sugar if too damp.
• Using the palm of your hands firmly press each dough into a flat circle. With a rolling pin roll out circle out to about ½ cm thick or thereabouts. Stamp out circles with a 2 inch/ 5 cm cookie cutter.
• As you roll the icing ball little cracks may appear. Smooth these out by dipping your finger into the leftover aquafaba and smoothing over the cracks. Sprinkle over extra icing sugar and smooth this into the icing ball until the cracks fade.
• Place the peppermint creams onto a baking tray lined with parchment paper. Smooth out any icing sugar bits that happen to land on the creams with a dry finger.
• Ensure that the peppermint creams are sitting on the tray flat as they will dry out and set into the shape they are left in.
• Allow to dry out overnight or for at least a few hours before decorating. Cover with a food cover or a clean tea towel.

To decorate with chocolate:

• Break the chocolate into even chunks and add to a heatproof bowl.

  The quickest way to melt the chocolate is to use a microwave.

  In 20 second bursts heat the chocolate until about half melted then remove from the microwave and stir until completely melted. The chocolate should continue to melt as its stirred. If not just give it another 20 second ping.

  Or place the bowl into a saucepan with gently simmering water until melted. Be careful not to get any of the steam or water into the chocolate as this could result in the chocolate seizing.
• Scrape the chocolate to one side of the bowl and dip the peppermint creams into the chocolate or use a little spatula to cover each cream in chocolate. Vegan sprinkles could also be added.

Decorate with vegan cake pens/icing pens: