A slight experiment, tweaked from the original recipe…
You’re going to love it. It tastes exactly like a peppermint patty.
Vegan Peppermint Patties
Adapted from Chocolate Covered Katie
4 tablespoons melted coconut oil
1 tablespoon agave nectar + 1 tablespoon agave nectar
1/2 cup + 1 tablespoon unsweetened cocoa powder
1/2 capful peppermint oil + 1 capful peppermint oil
2 tablespoons raw cashew butter (soak some cashews in water, food process until ground)
two teaspoons water
Mix the melted coconut oil (mine was liquid at room temperature in this hot summer heat; or, microwave until clear) and mix with 1 tablespoon agave nectar and 1/8 capful peppermint oil. Mix in cocoa powder until thick. (It will be a dark, peppermint chocolate coating, on the more bitter side.) Taking a tiny spoon, put about a teaspoon into mini silicone muffin cups, coating both the bottom and sides of the cup, and freeze until hard.
In a separate bowl, mix the cashew butter with water, 1 capful peppermint oil, and 1 tablespoon agave nectar until combined. Spoon a bit into the frozen chocolate, and top with more chocolate, and freeze again… if you can stand the wait. Any leftover chocolate can be pressed between sheets of wax paper and frozen to make frozen peppermint chocolate bark.
These were so delicious and a perfect little portion. Cashew butter might seem weird but it really worked well in this recipe–I swear it tastes just as good or better (you know, because of that whole TLC thing) than a store bought peppermint patty. Super refreshing and perfect for these warmer days!
Note: They do melt fast. So eat right away! Not that that will be a problem, I assure you.