Cashew Peppermint Patties

Recipe Link

Ingredients:

  • 1/2 cup raw Cashews
  • 1/2 cup Coconut Oil, melted (microwave)
  • 3-4 T Agave Nectar or Honey (I used 4 tbsp)
  • 2 T Almond Milk
  • 1 t Peppermint Extract
  • 3/4 cup Dark Chocolate Chips
  • 1/2 T Coconut Oil
  • Cupcake liners (optional)

Instructions:

  1. Soak cashews in water for at least 2-3 hours (overnight is best)
  2. Drain and blend with melted coconut oil, honey, almond milk and peppermint extract (may take a minute to become smooth)
  3. Line a baking sheet with parchment paper
  4. Place mixture into cupcake liners and freeze for 30 minutes (20-25 total)
  5. Pop out the patties from the liners and freeze another 10 minutes
  6. Meanwhile, melt chocolate and coconut oil over low heat (double boiler or microwave)
  7. Dunk patties in chocolate with a fork. Allow chocolate to drip back, as it’s easy to use too much chocolate
  8. Freeze patties and leftover chocolate (on parchment paper) another 10 minutes
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