Vegan Peppermint Patties

Peppermint patties are one of my addictions, and with a recent revelation, I discovered how to make really good ones.

It turns out that mixing the already magical, soaked raw cashews with roasted macadamias results in even more magic. This cream doesn’t freeze solid but takes on an ice cream like consistency, without the headache of churning. So it was only logical to go ahead and add peppermint flavor and cover it with melted dark chocolate. I am sure you can predict the result already. You get this insanely cool hybrid between and ice cream sandwich and a peppermint patty. The recipe is below:

Vegan Peppermint Patties
Course: Dessert
Cuisine: Vegan
Author: Dreamy Leaf
  • 1 cup raw cashews soaked in water at least for 4 hours (or better overnight)
  • 1 cup macadamias roasted
  • 1/2 cup maple syrup
  • 2 tbsp water
  • 1 tbsp coconut oil
  • 2 tsp pure peppermint extract
  • 8.5 oz dark chocolate
  1. Drain and rinse the cashews
  2. Blend all the ingredients, except the chocolate, in a high speed blender
  3. Spread parchment paper over a tray. Distribute the batter over the parchment paper, making several circular patties, a spoonful each, leaving gaps between them
  4. Put the tray in the freezer and let it wait overnight, or until they are thoroughly frozen
  5. Melt the chocolate in a microwave or bain-marie. If you are using a microwave, make sure the chocolate is just hot enough to be fully melted and not scalding hot
  6. Take the tray out of the freezer and pour chocolate over each patty
  7. Put the tray back in the freezer for 10 minutes, take it out, flip the patties and cover the other side with the melted chocolate as well
  8. Put the patties back in the freezer. After 10 more minutes, they are ready to eat. You can enjoy them right off the freezer or you can thaw them slightly, depending on preference

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