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White Chocolate Candy Cane Cups

Posted on Dec 7, 2012 by in Recipes | 0 comments

Vegan Holiday Candy Recipe

Y’all, I think I may have found my new favorite thing. Now, I am by no means a white chocolate fan, but anything with peppermint is is A OK by me. I was at work yesterday day dreaming about my new white chocolate supplies that I had received this week and the idea of a peppermint filled candy cup popped into my head – I just knew I had to give it a shot.

Vegan Holiday Candy Recipe

I’ve made a couple of different candy cups in the past, but not all of them have turned out the best. The last time I tried to do mini peanut butter chocolate cups it was an epic disaster that I couldn’t even bring myself to eat. These however, turned out perfectly the first time – and the second time immediately after the first. These would be a hit for any holiday gathering – if they make it out of the house!

Vegan White Chocolate Candy Cups

The crunch of the candy cane center is the perfect foil for the creamy white chocolate and they come together so quickly that you could make them every day if you wanted (I want to!). These would make a great addition to a vegan candy spread to take to a potluck or party and I promise that people will be asking you for the recipe all night long.

Vegan White Chocolate Recipe

If you dig peppermint and chocolate, then this candy is a no brainer. You could do these candy cups in any kind of chocolate or candy mold you like – but I like using the mini paper cupcake cups. They are inexpensive and you can get ones that are festive – they also make them much more portable and less messy.

White Chocolate Candy Cane Cups


  • 4 oz Cacao Butter
  • 2/3 cup Confectioner's Sugar
  • 1 tbsp Soy Milk Powder
  • 1/2 tsp Peppermint Extract
  • 1 Candy Cane, crushed


  1. Prepare 18-20 mini paper candy cups on a cookie sheet. In a small mixing bowl, mix together the sugar and soy milk powder and set aside. In a small saucepan, melt the cacao butter over medium-low heat - be sure to watch it closely as it will melt fast. Once melted, mix in the peppermint extract and remove from heat. Whisk in the dry ingredient mix until no lumps exist.
  2. Spoon 1 teaspoon of the melted chocolate into each candy cup and refrigerate for 5-10 minutes. Sprinkle each cup with a bit of crushed candy cane and then top with another teaspoon of melted chocolate (reheat on low for a few seconds if it has started to set up). Refrigerate for 20-30 minutes and top with more crushed candy cane and serve. Makes 18-20 candies.


Important debate going on in my head right now: Which is the better Christmas album – A Very Special Christmas Vol. 1 or A Special Christmas Gift for You from Phil Spector? Ready – go!

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