Yesterday I came home and discovered that one of my bathroom sink pipes had cracked while I was at work, leaking water all over the floor. Sigh. After mopping up the sogginess, I needed to decompress from the unexpectedly stressful evening.
Obviously, that meant I was going to create some kind of yummy in my kitchen (even though it was 11pm). Thus, vegan peppermint patties.
Now, these peppermint patties. Let’s discuss. Yum. They have really become quite famous in the little sphere of Southern Cali where I reside. I first made them about a year ago when I was just beginning to explore vegan cooking and baking. Actually, this recipe doesn’t really qualify as cooking or baking since you’re only using a blender and a fridge…but that’s beside the point. The point is these patties were an amazing kitchen discovery, and probably one of the reasons Berney fell in love with me. Just kidding. But not really.
These patties have traveled to several diverse groups of tasters. Firefighters, family, friends, boyfriend. Berney’s fire station is probably my favorite group to make these for. My foodie soul does a little happy dance every time Berney tells me there’s a request at the station for my patties. Did you know firefighters like vegan food? I would’ve never guessed.
Also, I think Berney’s soul does a little happy dance every time I say that I have cashews soaking on my counter to turn into peppermint patties. In fact, I actually received this text from him during a June batch…
Need I say more?
As I said, there is no baking or cooking involved in this recipe (other than heating up chocolate in a microwave, but that doesn’t really count). Because of that, this is a great treat to make during the summer when it’s hot outside and you don’t want to turn your house into an oven sauna. However, it’s also a terrible treat to make during the summer because the warmth makes the chocolate coating melt quickly. But I guess that just means you have to eat them faster. So I really see no problem there. In all seriousness, though, take note that these should be stored in the freezer or else they WILL get very soft and melty.
Very few ingredients are needed to make these patties. And very little kitchen skill! You will only need a blender and a mini muffin pan, both of which you might already have in your kitchen. The little muffin wells of the pan are the perfect size and shape to mold the peppermint patties. You will also need some mini muffin paper liners, or else you’ll never be able to get the patties out in one piece. You can easily find the little liners in the baking section of many grocery stores or Bed, Bath & Beyond. I have a 24-count mini-muffin pan, which is handy because this recipe perfectly makes enough batter for 24 patties. It’s like mine was destined to be used as a peppermint patty mold or something.
One last note before we get to the recipe… Make these patties when someone else will be around so that you don’t eat all of them by yourself in one sitting. Just a warning.
- ½ cup raw cashews, soaked overnight
- 3 Tbsp agave
- 1 Tbsp unsweetened almond milk
- 1½ tsp peppermint extract
- ¼ cup coconut oil, melted and cooled
- 8 oz. non-dairy chocolate
- 1 tsp coconut oil
- Line a 24-count mini muffin pan with paper liners. Set aside.
- Add the soaked cashews, agave and almond milk to a blender. Blend until completely smooth - it may take several minutes - scraping down the sides as needed.
- Add peppermint extract and coconut oil, and then continue blending until all ingredients are well-incorporated and smooth.
- Evenly divide mixture into wells of prepared muffin pan, filling each with about 1½ teaspoons. Freeze for 30-40 minutes, or until firm to the touch.
- In a microwave-safe bowl, add the chocolate and coconut oil. Microwave in 30-second increments, stirring between each, until melted.
- Line a small 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, then place patties on parchment paper. You will likely have some chocolate leftover; cover and place in the fridge for another use (or another batch of patties!).
- 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 for up to at least one week.