Cool and creamy peppermint patties with extra chocolate.
I’m not messing around, friends. Let’s do this thing.
This delicious, minty, chocolatey, dreamy thing.
My Vegan Peppermint Patties are personally one of my favorite and most repeatedly-made So Much Yum recipes. And Mr. SMY has no complaints about that! But once in a while you have to try something new, right? So double chocolate peppermint patties came into creation.
And if it’s even possible, I think I might like these double chocolate versions even better than the originals! More chocolate is pretty much never a bad thing. Especially since it makes these patties so rich and flavorful. And, in my opinion, makes them taste like Andes Mints!
You’ve probably already scrolled down to the recipe and read that you have to blend nuts for these patties.
I do prefer using my Vitamix to blend the filling ingredients of the patties. HOWEVER, it isn’t 100% necessary! If you have a good quality regular blender (and you soak the cashews long enough), that should also be able to handle the blending for the filling.
For the first 2+ years that I made my original peppermint patties, I used a super unspectacular, non-high-speed blender. The kind where the gears don’t always fully mesh while you’re trying to blend and you have to shake the entire machine to get things going again…
Unfortunately, many of you probably know what I’m talking about!
But basically, if your blender is at least as good as that less-than-desirable piece of machinery, you’re fine. Yes, a high-speed machine will be easier and more effective, but use what you’ve got! A blender shouldn’t be a barrier to enjoying these glorious treats!
I mean really…
These patties are exactly what you need in your life, I promise.
They’re vegan + gluten-free, require only 6 ingredients total, and they’re just soooo very dreamy and wonderfully decadent. Plus they’re really not too complicated to make! Perfect for any day and every day.
- 1 ½ cups raw cashews, soaked overnight
- 2 Tbsp unsweetened almond milk
- 6 Tbsp maple syrup
- 2 tsp peppermint extract
- ½ cup melted + cooled coconut oil
- ½ cup non-dairy chocolate chips
- 2 cups non-dairy chocolate chips
- 2 tsp coconut oil
- Line two 24-count mini muffin pans with paper liners. Set aside.
- In a high-speed blender, add all filling ingredients except the chocolate chips. Blend for several minutes until completely smooth, scraping down the sides as needed.
- While the mixture blends, melt the chocolate. Add to a small microwave-safe bowl, and microwave in 30-second increments, stirring between each, until completely melted. With the blender on low speed, slowly pour in the melted chocolate and continue to blend for a few minutes until fully incorporated and smooth.
- Fill each lined mini muffin well with approx. ½ Tablespoon of mixture. Give the pans a few shakes/taps on the counter to pop any air bubbles. Cover with plastic wrap and freeze for at least 30-40 minutes, or until firm to the touch.
- When the patties are set, prepare the chocolate coating. In a microwave-safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring between each, until completely melted.
- Line a cookie sheet or cutting board with parchment paper. Remove patties from freezer and peel away the paper liners. One at a time, use a fork to dip the patties into the chocolate. Lightly tap the fork on the bowl's edge to shake off any excess chocolate and place patties on parchment paper. If any chocolate coating is leftover, cover and refrigerate for a later use (or just lick the bowl clean).
- Return patties to freezer and allow to set for 10-15 minutes, or until chocolate coating has hardened.
- Patties can be sealed in an airtight container and stored in the fridge or freezer.