Peppermint patties are becoming an increasingly popular vegan dessert.

With the popularity of healthy living along with high-speed blenders, why not?

I have experimented with many patty recipes and realized that many ingredients were inaccessible or the coconut-oil based patty melted quickly. I created a cashew-based peppermint patty with simple ingredients that you can enjoy (even when sitting on a tray for an hour).

I recommend using organic and fair-trade chocolate chips to ensure less additives and support a more sustainable industry. I use organic coconut oil, non-dairy mylks and natural peppermint extract for these reasons as well.

The recipe will make 35 to 40 patties. You can use molds, ice cube trays or mini cupcake trays for the patties.

Ingredients:

• 1 cup raw cashews, soaked
• 1 cup coconut oil, melted
• 1/3 cup maple syrup
• 1/4 cup almond/rice mylk
• 3 teaspoons peppermint extract
• 1 1/2 cup dark chocolate chips
• 1 tablespoon coconut oil

Directions:

1. Soak Cashews for three hours or over-night.
2. Add the cashews, melted coconut oil, maple syrup, milk, and peppermint extract into a high-speed blender.
3. Fill molds with cashew base. Freeze for 30 minutes and remove from trays.
4. Melt the chocolate and coconut oil in a pot.
5. Remove the patties from the freezer and dip into pot of chocolate.
6. Return the patties to the freezer until set—after 10 minutes you may remove and drizzle with extra chocolate!

Relephant read:

The Joy and Adventure of Vegan Cooking.

Author: Amy Mungham

Assistant Editor: JoJo Rowden/ Editor: Catherine Monkman

Photo: Courtesy of the author