If you follow me on Pinterest, You might know that I like to pin baking accessories, and that I’ve posted a few Cake Pop related things over the years. I think Cake Pops are really cute things, they aren’t hard to make and there are plenty of vegan recipes out there, like this Vegan Housewives one. The decorating possibilities are seemingly endless, they’re the perfect size to have two (or twelve, I won’t tell) and they are just so damn photogenic. However, those of us who avoid dairy do have a little disadvantage to deal with: many standard decorating instructions call for candy coating, also referred to as candy melts. This product comes in an array of colours, is easy to use, super-versatile and delivers great results. They’re staple ingredient for cake pops, but can also be used to make all sorts of confectionery. Unfortunately, all the versions currently on the market contain plenty of dairy. So for vegans, a vegan candy coating recipe is a must.
Today, I’ve got a double-value post for you ;). I’m giving you a slightly updated version of my 4-year-old vegan candy coating recipe, which is one of my most-viewed recipes ever. On top of that, I’m adding a few extra steps that make the simple coating into a delicious vegan peppermint candy. I’ve been topping my smoothie bowls with them – extra luxury and very appropriate for this time of year!
If you’re a bit more delicate with shaping the round buttons, you can even use them as decorations for cakes, gingerbread houses and cupcakes. Clearly I couldn’t be bothered, so I just scattered my vegan candy coating turned peppermint candy around my gingerbread, hoping no-one will notice. Lazy.
- 100g vegan white chocolate (I use tesco own brand)
- 2 tsp coconut oil
- gel/paste food colouring
- small pastry brush
- 1/2 tsp peppermint oil
- Begin by deciding how many different colours you need. I would recommend using at least 50g of chocolate per colour. For my peppermint candies, I used 50g of untinted chocolate and 50g of pink-tinted chocolate. Divide your chocolate up accordingly.
- For each colour, melt HALF your chocolate in the microwave. So, if you're making 50g of pink candy coating, melt 25g. The best way to do this is to microwave in 10 second increments, stirring in between.
- When you chocolate is melted, stir in the coconut oil (1tsp per 50g).
- Break the second, as yet unmelted, half of your chocolate into squares.
- Using your pastry brush, paint the back of your chocolate squares with your food colouring. This step seems ridiculous, but is VERY important, otherwise you won't get an even distribution of colour.
- Stir your unmelted chocolate into the melted chocolate-coconut oil mix. If the residual heat isn't enough to melt everything into a smooth liquid, pop your bowl back into the microwave, 10 seconds at a time.
- If you are making peppermint candies, at the peppermint oil at this stage.
- Repeat the steps above for all other colours of coating.
- Once all your chocolate is melted and coloured, process as required. You can pour it into moulds, pour it over cake pops or, as I did, swirl two colours together to make buttons. You can even make one-colour buttons for decorations, or for use at a later time.
- Chill the finished product for about 00:30 minutes, or until set.