Peppermint Cream Patties

This is your healthy plant-based recipe version of peppermint patties. Instead of powdered sugar, we used maple syrup and the main ingredient is cashew butter which is loaded with healthy nutrients. Check out the benefits of cashew butter here. Delicious! These are a perfect holiday treat - Enjoy!

INGREDIENTS

• ½ cup cashew butter made with the NutraMilk
• 2 tbsp. coconut oil, melted
• 1/4 cup pure maple syrup ( or honey at room temperature is best)*
• 1 tsp. peppermint extract (not mint extract)
• 1 cup vegan chocolate chips

For cashew butter

• 2 cups (300g) cashews
• 1/8 teaspoon Pink Himalayan salt (optional)

INSTRUCTIONS

• Start by making cashew butter
  • Place cashews and salt in the NutraMilk container.
  • Press Butter cycle, set for 5-6 minutes.
  • Press Start.
  • Open the container lid.
  • If necessary, set for an additional 1-2 minutes for a creamier butter.
  • Leave ½ cup of cashew butter in the NutraMilk and store the rest for later use.
• Add melted coconut oil, maple syrup and peppermint extract to the NutraMilk and process until smooth.

• Place a silicone candy mold on a large baking sheet so it is easy to move in and out of the freezer while the mixture is liquid. Carefully pour the mixture from the blender into the silicone candy molds (about 1.5 teaspoons per mold). Place the baking sheet/silicone candy mold in your freezer for 30-45 minutes until the peppermint discs are frozen solid and can easily be popped out of the mold. Freeze for longer if needed. *If you do not have a silicone mold pour the mixture into a shallow freezer friendly dish and allow the mixture to set for an hour in your freezer. Then, use a ½ tablespoon to portion out the mixture and use your hands to shape it into small discs. This can get messy (from the warmth of your hands melting the candy) and you will need to work quickly but I have tested it this way and it can be done!

• Meanwhile, melt the chocolate in your microwave or use a double boiler method on the stovetop. Allow to cool slightly before dunking the peppermint discs.
• Line a large baking sheet with parchment paper.
• Once your peppermint discs are frozen solid and popped out of the mold, use two forks to gently dunk them in the melted chocolate. Allow excess chocolate to drop off before placing the chocolate covered candy on the parchment-lined baking sheet. Repeat until all candies are coated in chocolate. If you have extra chocolate transfer to an airtight glass container and store at room temperature and use the next time you need melted chocolate.

• Place the baking sheet with the candy in your freezer and allow to set for 10 minutes. Enjoy straight from the freezer. Once frozen solid you can consolidate the candy into a container and store in your freezer for up to six months.

Notes: *you can make it Keto by substituting maple syrup for monk fruit sweetener and using Keto approved dark chocolate.

Prepared and photographed by NutraMilk nutritionist, Florencia Tagliavini.

Recipe inspired by Eating by Elaine.