Dairy-Free Peppermint Patties
From Jenny Sugar, POPSUGAR
Ingredients
- 1 cup raw cashews, soaked 4 hours or overnight
6 medjool dates, pitted
2 tablespoons coconut oil
1 tablespoon vanilla soy milk (I used Silk Light Vanilla)
1 teaspoon peppermint extract
3/4 cup dairy-free chocolate chips (I used Enjoy Life Mini Chips)
Directions
- Drain water from the soaked cashews and pat dry with a towel.
- Add the cashews, dates, coconut oil, soy milk, and peppermint extract to a food processor or high speed blender and mix until smooth.
- Scoop out peppermint filling into a mini muffin tin, filling 20 wells about one-third full. Use the back of a spoon to smooth them out.
- Freeze for at least an hour (overnight is OK).
- Remove the pan from the freezer and use a butter knife to gently pop the peppermint pieces from the muffin tin.
- Place them in a glass container in the freezer to re-firm up.
- Melt the chocolate chips in a double boiler. Do this slowly on low heat to prevent burning the chocolate.
- Line a cookie sheet with parchment paper or a Silpat silicone mat.
- Take about half the peppermint pieces out of the fridge and place them on the cookie sheet. Leave the rest in the freezer so they stay hard.
- Once the chocolate is melted, turn off the heat and allow to cool slightly before dunking each peppermint piece into the chocolate. Do this one at a time, using a spoon to spread it around evenly and smooth it out.
- Place each chocolate-covered Peppermint Patty on the lined cookie sheet. Do all 20.
- Place them back in the freezer to set for 10 minutes.
- Store leftovers in the freezer or fridge.
Source: Calorie Count [1]Information
- Category
- Desserts
- Cuisine
- North American
- Yield
- 20 pieces
- Total Time
- 4 hours, 59 minutes, 59 seconds
Nutrition
- Calories per serving
- 64