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kids make! vegan peppermint screams

Vegan Peppermint S-Creams

Vegan peppermint creams! Minty, sweet and refreshing Halloween treat.
Prep Time 1 hr
Cook Time 0 mins
Course Dessert, Snack, Treat
Cuisine American, British
Servings 22 pieces


  • Mixing bowls
  • Sieve
  • tray
  • baking parchment
  • rolling pin
  • 4-5 cm biscuit cutter
  • electric whisk, or just use a hand whisk which is good exercise!
  • pan and a little glass/ceramic bowl for melting the chocolate on the cooker top.
  • weighing scale


  • 1 tin Chickpeas, drained and water retained. Aqua faber is what the chickpea water is termed. This is the water that is drained out of a tin of chickpeas! Use the chickpeas for a different recipe.
  • 50-55 grams aqua faber (see above) My son used 51 grams
  • 450 grams icing sugar, sieved plus extra to dust the worktop and rolling pin
  • 1/4 teaspoon peppermint extract or essence My son used 1/4 tsp plus a few extra drops. Try it first with those quantities, taste, and if you'd like it mintier add a drop or two extra
  • 100 grams vegan dark chocolate My son used about 50 grams of the melted chocolate. I used Dark chocolate Morrisons Savers (which is actually vegan now, see below for a link). This chocolate has a minimum of 40% cocoa solids.
  • 1 tsp coconut oil this could be optional if your chocolate melts runny, it just helps with the chocolate texture for dipping the creams into.
  • different coloured tubes of writing icing make sure these are vegan if your making 100% vegan creams. I've included a link below to Amazon where you can source vegan writing icing.


  • Measure the aqua faber and whisk until it becomes frothed up and bubbly but not stiff peaks,
  • Whisking may take a good few minutes to get the right consistency. It should be thick, white, bubbly and frothy. Prepare a tray, just place some parchment paper on top.
  • Sieve the icing sugar into a separate bowl and add the whisked aqua faber a little at a time and mix so that it begins to come together. Also add the peppermint. My son used all the aqua faber and he scraped the sides of the bowl to remove it all. Possibly you could whisk 55 grams up then this would give you extra white froth in case you needed it.
  • Press the dough together and knead quite firmly until it resembles a firm play dough/plasticine. Knead till it smooth.
  • Dust your worktop and rolling pin and roll out till the dough till its just over 1/2 cm thick.
  • Using a biscuit cutter, stamp out circles and lay on the baking tray. Just squish the dough back up and roll out again when you can't stamp any more out. My son made 20 creams. He also had 2 extra for testers. So 22 in total.
  • Melt the chocolate. Place a saucepan on the cooker top with a smaller bowl inside and bring some water to the boil under the bowl.
  • Break the chocolate up into squares and add 1 tsp of coconut oil. Don't let the water boil furiously. Just gentle simmer. You don't want any excess moisture in the melting chocolate otherwise it could seize up.
  • After the chocolate has half melted, take it off the heat and with a metal spoon whisk it until the chocolate completely melts. Give the melted chocolate a little more whisking as this usually makes it shinier and smoother.
  • Now dip each cream circle so that it gets a little hat. If you are not making faces you could dip half way in. Or even full dip the creams. But then you might need to melt more chocolate if your going to have all of the creams completely covered in chocolate. YUM!
  • Leave the dipped creams to set on the baking parchment.
  • Once set decorate with screaming faces. My son took inspiration from Edvard Munch's painting The Scream!
  • You could always decorate differently!
  • Leave the icing to set overnight if possible. The creams also need to set so that they get a kind of crispier outer coating. Though my son and I ate the tester ones he made that evening!
  • If you have any melted chocolate left over then spread it out smooth onto a different piece of parchment paper and stick in any sweets, crumbled biscuits, dried fruit/nuts, vegan marshmallows, even some chopped grapes would be nice, into the chocolate and this will set into a scrummy makeshift chocolate bar! Place it in the fridge to go hard. My son used some vegan jellied fish to create a 'fish in mud' bar! Keep your bar in the fridge as it can get soft in the warm heat of the house.
  • Peppermint S-creams should keep for quite a while (up to 2 months I would think), wrapped in foil and placed in an airtight container. Sugar is a pretty good preservative!


  • To make frankenstein creams then you could colour the icing sugar with a few drops of green colour when you add the peppermint extract. Use the icing tubes to draw on the scary face!
  • To make Day of The Dead creams then just decorate colourful skulls on the creams and maybe omit the chocolate dip. 
Keyword peppermint, cream, vegan,plant-based,halloween, trick or treat, kids, baking,