- 1/2 c raw cashews, soaked (see note)
- 1/2 c coconut oil, melted
- 3 tbsp. agave nectar, to taste (I used 4 tbsp)
- 2 tbsp. almond milk
- 1 tsp. peppermint extract
- 3/4 c dark chocolate chips
- 1/2 tbsp. coconut oil
- Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.
- Drain and rinse the cashews after soaking.
- Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
- Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tablespoon of filling into each liner. Place on the baking sheet. Repeat until you don't have any filling left (you should get about 22-25). Freeze, uncovered, for 20-35 minutes, or until firm to the touch.
- After freezing, quickly pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
- Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
- Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don't melt.
- Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!
1) you can sub in your favorite liquid sweetener for agave, if desired. Just know that the flavor will change depending on the sweetener you use.
2) See the bottom of this post for a nut-free version and more tips on making this recipe.
3) If you have melted chocolate leftover, spread it into a parchment paper lined plate and freeze it. This way nothing goes to waste!
Yes, I did test a nut-free version for you guys!! I used 1/4 cup raw sunflower seeds instead of 1/2 cup cashews. I soaked them overnight and followed the recipe as written, only using 2.5 tablespoons milk (use nut-free) since the filling was thicker. For some reason, I had trouble with the peppermint filling setting as well as the cashew version did, even after freezing the patties for double the time. I’m not sure why this happened. The taste, however, was fantastic!!! My advice if you want a nut-free version, is to not bother with popping the patties out of the liners. I would suggest using silicone liners and simply leaving the peppermint patty in the liner. Then add the melted chocolate on top and freeze as usual. Then you can eat it straight out of the liner without having to fuss! Or try serving it in a mini jar. Just an idea...
Nut-free Update: Ok, so the nut-free patties eventually set, but it took a good 2-3 hours! Keep this in mind if making the nut-free version.