These vegan peppermint S-Creams are so truly deliciously shocking and frightful that you will have to eat them all just to cover up the evidence! Perfect for a Halloween treat, or an after dinner sweet for Thanksgiving, Christmas or any special holidays. Even better prepare a batch for a homemade gift.
Course after dinner treat, Dessert, Party, Snack
Prep Time 1hr
Total Time 1hr
Electric hand whisk, or manual hand whisk, or strong arms!
Baking tray or similar, baking parchment
Cookie cutter, about 2 inch/ 5 cm
450gramsicing sugarpowdered sugar, sieved, plus extra for dusting rolling pin and work surface
80mlaqua FaberAll the aquafaba may not be required.
¼teaspoonpeppermint essenceplus a few extra drops, may require more drops until you achieve the minty-ness liked
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:
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Vegan peppermint creams can be stored in an airtight container for up to 2 weeks. To preserve the sweets longer line the container with baking parchment and kitchen foil and also wrap the coverings around the sweets.
If the creams are intended as gifts ensure the inside of the gift box is lined in a layer of kitchen foil with perhaps tissue or crepe paper around the foil for a nicer presentation. Or add to a nice jar with an airtight lid.
Store in a cool, dry area.
Store the leftover chickpeas from the can in the fridge for up to 3 days and use in a different recipe. Ideas include adding the chickpeas to a curry, stew, soup, or prepare a chickpea scrabble, hummus, falafels, veggie burgers, etc. Links to recipe ideas including within the recipe FAQS.
If interested the jelly sweets used in the photos are jelly tots and Fruit Tella gelatine free sour snakes, both are labelled vegan and were purchased from my local Co-Op supermarket.