Creamy Dreamy Peppermint Patties
Ingredients
The filling
-
½
cup
raw cashews, soaked
-
½
cup
coconut oil, melted
-
3-4
tablespoons
agave nectar
-
2
tablespoons
almond milk
-
1
teaspoon
peppermint extract
The chocolate coating
-
¾
cup
dark chocolate chips
-
½
tablespoon
coconut oil
Instructions
- Soak the cashews in water overnight or for at least 2-3 hours.
- Drain and rinse the soaked cashews.
- Blend the cashews, melted coconut oil, agave, almond milk, and peppermint extract until smooth.
- Line a baking sheet with parchment paper and place mini cupcake liners on it.
- Fill each liner with ½ tablespoon of the peppermint filling and freeze for 20-35 minutes until firm.
- Pop the patties out of the liners and return them to the freezer for 10 minutes.
- Melt the dark chocolate and coconut oil over low heat, stirring until smooth.
- Dunk each patty in the melted chocolate, tap off excess, and place on parchment paper.
- Return the chocolate-coated patties to the freezer until the chocolate is set.
Nutrition Facts (estimated)
Servings
22-25 mini patties
Calories
100
Total fat
8g
Total carbohydrates
8g
Total protein
1g
Sodium
5mg
Cholesterol
0mg
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