Melanie Spiller and Coloratura Consulting
Copyright 2020 Melanie Spiller. All rights reserved.
Peppermint Patties (vegan)
Melanie Spiller and Coloratura Consulting
Luxurious, invigorating, melt-in-your-mouth peppermint patties made from scratch! Even better than
store-bought versions. I suggest keeping these in the fridge or freezer for the best texture. The chocolate
coating gets all snappy which is a wonderful contrast to the creamy middle.
Yield: 22-25 mini patties
Prep time: 20 Minutes
Chill time: 1 hour
1/2 cup raw cashews, soaked (see note)
1/2 cup coconut oil, melted
3-4 tablespoons agave nectar, to taste (I used 4 tbsp)
2 tablespoons almond milk
1 teaspoon peppermint extract
3/4 cup dark chocolate chips
1/2 tablespoon coconut oil
Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your
blender isn't great at blending things smooth, I suggest soaking overnight.
Drain and rinse the cashews after soaking.
Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender.
Blend on the highest speed until completely smooth. This can take a couple minutes.
Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon
of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you
should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective
liner. Return to the freezer for 10 minutes to firm up even more.
Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the
chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate
to cool slightly for a few minutes before dunking the patties.
Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the
side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so
the patties don't melt. Update: Some of you are having trouble with the chocolate thickening up as
you do this step. If this happens, I suggest heating the chocolate again over low heat to thin it back
out. The cold peppermint patties are probably causing it to thicken with time. Another option is to
just drizzle the chocolate on top of the patties.
Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm.
Store leftover patties in the freezer/fridge until ready to enjoy!
Substitute your favorite liquid sweetener for agave, if desired. Just know that the flavor will change
depending on the sweetener you use.
If you have melted chocolate left over, spread it into a parchment paper lined plate and freeze it, or dip
dried fruit into it.