Chillin' Peppermint Patties
York Peppermint Patties were one of my childhood favorites. This recipe takes me back -- without the refined sugar, soy etc, etc...
1/2 cup raw cashews, soaked 1-8 hours and rinsed
1/4 cup homemade nut milk
1/2 cup melted coconut oil
4 drops peppermint essential oil*
3 tbsp Ojio brand agave or raw honey
1 cup organic dark chocolate chips
Prepare a muffin pan with liners. Combine cashews, nut milk, coconut oil, honey, and peppermint oil in a high-speed blender. Spoon out mixture into muffin cups - about one tablespoon per cup. Place in freezer to harden.
In a double boiler, melt chocolate chips. (If you do not have a double boiler, you can boil water in a saucepan, and sit a large glass bowl on top. Make sure bowl does not touch water. Place dry chips in glass bowl and stir until melted.) If necessary, add a teaspoon or two of melted coconut oil to thin out chocolate.
Prepare a baking sheet with parchment paper. Remove frozen patties and use a toothpick to dip each patty into chocolate. Place on parchment and return to freezer to harden. Store patties in freezer until serving cold.
*Be sure to use a high-quality, food-grade essential oil such as DoTerra essential oils