Print

5-Ingredient After Eight Peppermint Patties

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Only 5 ingredients to make these delicious homemade vegan peppermint patties. They are made of a creamy minty filling, dipped in rich chocolate. The perfect fresh and healthy after dinner treat or holiday gift.

Ingredients

  • 1/3 cup raw cashews 
  • 2 tbsp maple syrup
  • 2 tbsp coconut or almond milk
  • 3 tbsp melted coconut oil
  • 1/2 tsp peppermint extract or a few drops of peppermint essential oil*
  • 1/2 cup vegan dark chocolate chips
  • 1 tbsp coconut oil

Instructions

  1. Place cashews in a bowl and fully cover with water. Cover and let soak overnight at room temperature, or for 30 minutes in boiled water for an express version. If your blender isn’t very powerful, I recommend soaking overnight for the best results.
  2. Drain and rinse thoroughly the cashews after soaking.
  3. Add the soaked cashews, maple syrup, and milk into a high-speed blender. Blend on high speed until perfectly smooth. Then add melted coconut oil and peppermint extract/oil, and blend to combine. Taste and adjust the quantity of peppermint extract. It can vary depending on the flavor concentration of the product you’re using (see notes).
  4. At this stage the mixture must be smooth and a little runny but not too liquid. Transfer the cream to a container and place in freezer for 20 minutes to firm a bit. It will be easier to work with then.
  5. Once firmed, remove from freezer and stir. Then you have 2 options to shape the patties:
    • Option 1 : Draw 2 inch diameter circles on a piece of parchment paper and lay down on a baking sheet. Using a spoon, pour the cream into each circle, spread with the back of the spoon to fill the disc and gently smooth the surface. The patties must be about 1/6″ thick. Place in freezer to set for 45 minutes, or until firm to the touch.
    • Option 2 : Pour about 1 tablespoon of cream into mini cupcake or candy liners. Place in freezer to set for 30 minutes, or until firm to the touch. Then pop out the patties out of the liners, set on a lined baking sheet and return to the freezer for 10 minutes to firm up even more.
  6. Meanwhile, prepare the chocolate coating. Melt the dark chocolate chips with the remaining 1 tablespoon coconut oil over a double boiler, or microwave in 30 second increments until melted.
  7. Once firmed, remove the patties from freezer. Dip each patty in the melted chocolate with a fork. Tap off excess chocolate and set back on parchment paper. Place back in freezer for 10 minutes to set, or until chocolate is firm.
  8. Peel away the patties from parchment and transfer to a serving platter. Enjoy chilled for the best experience. Patties will keep in an airtight container in the freezer for up to 2 weeks.

Notes

  1. You can use either peppermint extract or peppermint essential oil for this recipe. You can find peppermint extract in the baking aisle of the supermarket and peppermint essential oil in most health stores. If using peppermint extract, start with 1/2 tsp and add more to taste if needed. If using peppermint essential oil, a few drops can go a long way.

Find it online: https://earlybrawd.com/after-eight-chocolate-peppermint-patties/