In a large bowl, combine the sugar, 3 tablespoons of the shortening, and the peppermint and vanilla extracts. Add the agave and mix thoroughly with a large spoon until mostly mixed. Then, with clean hands, pull the ingredients together to form a ball.
With a teaspoon measure, scoop out the dough and roll it into balls, then flatten to form 1/4 inch thick patties. Chill the flattened patties for 30 minutes.
After the patties have chilled, combine the chocolate and the remaining 2 tablespoons of shortening in the top of a double boiler set over simmering water. Stir until the chocolate is completely melted. Allow the chocolate mixture to cool for 10 minutes. Dip the patties in the chocolate mixture so they are completely coated, then place the patties on wax or parchment paper–lined baking sheets. Place the baking sheets in the refrigerator and let the peppermint patties dry for at least an hour before serving.
Store the completely dried patties, covered and refrigerated, for up to 1 week.
*Gluten-Free Certified as well as All-Natural and Allergen-Free
Recipe by Elizabeth Gordon, MSW from her book Allergy Free Desserts (© 2010). Elizabeth is a blogger (My Allergy-Free Life), author and baker (Betsy & Claude Baking Co.) whose sweet tooth has not been deterred by her own food allergies.
Some recipe tweaks and photo by Sloane Miller, MSW, LMSW, aka Allergic Girl (allergicgirl.com), a blogger, author, coach and consultant who’s committed to helping people who, like her, have food allergies.
In a large bowl, combine the sugar, 3 tablespoons of the shortening, and the peppermint and vanilla extracts. Add the agave and mix thoroughly with a large spoon until mostly mixed. Then, with clean hands, pull the ingredients together to form a ball.
With a teaspoon measure, scoop out the dough and roll it into balls, then flatten to form 0.6 cm thick patties. Chill the flattened patties for 30 minutes.
After the patties have chilled, combine the chocolate and the remaining 2 tablespoons of shortening in the top of a double boiler set over simmering water. Stir until the chocolate is completely melted. Allow the chocolate mixture to cool for 10 minutes. Dip the patties in the chocolate mixture so they are completely coated, then place the patties on wax or parchment paper–lined baking sheets. Place the baking sheets in the refrigerator and let the peppermint patties dry for at least an hour before serving.
Store the completely dried patties, covered and refrigerated, for up to 1 week.
*Gluten-Free Certified as well as All-Natural and Allergen-Free
Recipe by Elizabeth Gordon, MSW from her book Allergy Free Desserts (© 2010). Elizabeth is a blogger (My Allergy-Free Life), author and baker (Betsy & Claude Baking Co.) whose sweet tooth has not been deterred by her own food allergies.
Some recipe tweaks and photo by Sloane Miller, MSW, LMSW, aka Allergic Girl (allergicgirl.com), a blogger, author, coach and consultant who’s committed to helping people who, like her, have food allergies.
Madagascar Bourbon Pure Vanilla Extract
Pure Peppermint Extract
