I love peppermint and chocolate… well I love chocolate anything really. I have been playing around with this vegan, no refine sugar recipe and finally came up with something that works. They taste just like real peppermint patties!
Cashews are the main ingredient in this recipe and they are great for athletes. They are high in potassium, an electrolyte that is an essential mineral that helps regulate water balance in the body. If your potassium levels are off then you may experience cramping. These peppermint patties are a great little treat to keep in the freezer and to have when you need something sweet or a dessert after a dinner. The green filling is a great option for extra nutrients or to help celebrate St. Patrick's Day!
½ cup raw cashews, soaked
½ cup coconut oil, melted
4 tablespoons of raw honey OR 4 tablespoon agave nectar
2 tablespoons of water
20 drops of Peppermint essential oil OR 1 teaspoon peppermint extract
Enerex Greens 2 teaspoons or other greens product (optional)
Chocolate covering –
¾ dark chocolate chips
½ tablespoon coconut oil
Soak cashews in a bowl covered with water. Preferably over night or at least for a couple of hours (2-3 hrs).
Drain and rinse cashews
Add melted coconut oil, water, peppermint essential oil, cashews, honey, and optional greens powder into a high-speed blender. Blend on the highest speed until smooth.
Line baking sheet with parchment paper and place either mini cupcake or medium sized cupcake liners. Add a full teaspoon of filling into the mini liners and a full tablespoon of filing into each medium liner.
Place baking sheet with filled liners into the freezer for 20-30 mins. Until firm to touch.
Just before removing the filled liners from the freezer. Melt the chocolate, and coconut oil in a small pot on low heat. When the chocolate chips start to melt, start to stir and when half are melted turn off the heat and remove from hot plate.
Remove frozen filled liners from freezer when chocolate is fully melted
Remove filling from liners by popping them out of the liners. Place them onto the parchment paper and discard empty cupcake liners.
Using a fork place patty into melted chocolate, quickly coat patty and cover with chocolate. Tap and shake off excess chocolate and place onto parchment paper. Do this step quickly before the chocolate hardens and the coconut patties melt.
Return the patties to the freezer for another 10 minutes.