Peppermint Patties, Allergen-Free

The ingredients, half of which are organic.

Melted Divvies chocolate with mint candy disks ready for dipping.

Getting "I Love Lucy" with these patties by dipping them in chocolate.

Finished beauties of peppermint patties

These were the hit of the recent dinner party I had. So easy to make, I promise you they won't last a week.

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Slightly adapted from Elizabeth Gordon's Allergy Free Desserts

COOL MINT PATTIES

Makes about 3 dozen patties

1 pound confectioners’ sugar, sifted

5 tablespoons organic palm fruit oil shortening

2 1⁄2 teaspoons peppermint extract

1⁄2 teaspoon vanilla extract

6 tablespoons Light Agave syrup

12 ounces gluten-, soy-, dairy-,egg-, and nut-free semisweet chocolate chips (I used Divvies as it comes in a 12 ounce package)

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.