Double Chocolate Peppermint Patties: a decadent, plant-based, no bake version of the traditional candy. The refreshing mint chocolaty flavor and creamy texture that so many know and love has evolved!
Double Chocolate Peppermint Patties
Not your everyday peppermint candy! Double Chocolate Peppermint Patties taste just like the one in the silver wrapper but with a little extra fudgy deliciousness inside. Now, that sweet mint is combined with melt-in-your-mouth chocolate from the inside out.
Double Chocolate Peppermint Patties
In fact, this recipe took me back to one of my favorite childhood memories. The senior couple that resided directly next door to us loved to spoil my brother and me. Who were we to complain?! They would often bring me a “treat” in the form of my very own box of Fannie May Mint Meltaway Chocolates. I would place the box in the refrigerator and allow myself no more than one a day. I desperately wanted the dreamy little cubes to last as long as was humanly possible. Well, humanly possible for a five year old! When I created this recipe I had completely forgotten about that lovely couple and my favorite chocolates. After taking the first bite my mind was filled with that memory. I exclaimed, “Mint Meltaways!” to which my family replied, “Mint what?” Many are no longer familiar with Fannie May, but if you are you know what I’m talking about from the moment it begins to melt in your mouth.
Double Chocolate Peppermint Patties – Blending Ingredients
I am also very happy to report (in keeping with my mission here at Nutritionicity) that my version of this classic candy is much healthier! Instead of consuming refined sugars, corn syrup, dairy products and soy lecithin (to name a few), I have replaced these ingredients with unrefined sweetener, healthy fats, and vegan chocolate. Woohoo!!
Double Chocolate Peppermint Patties – Adding Cocoa and Arrowroot
Double Chocolate Peppermint Patties – Dough on Parchment
Double Chocolate Peppermint Patties – Dipping Patties in Chocolate
Double Chocolate Peppermint Patties – Ready to Freeze
Double Chocolate Peppermint Patties
Great any time of year, these little treats are perfect to have on hand during the holidays–a little something to satisfy your sweet tooth while not burdening you with all those unhealthy ingredients! Enjoy!!
And if you are looking for other treats to make for the holidays (or any time of year!), try my Chocolate Chickpea Bark, Creamy Avocado Fudge or Cookie Dough Truffles–all plant-based, gluten-free and refined sugar-free!
Double Chocolate Peppermint Patties: a decadent, plant-based, no bake version of the traditional candy. The refreshing mint chocolaty flavor and creamy texture that so many know and love has evolved!
Ingredients
- 1/3 cup raw cashews
- 1/4 cup macadamia nuts (roasted and unsalted)
- 1/4 cup coconut oil (melted)
- 1/4 cup coconut nectar
- 3 tablespoons nut milk at room temperature (I used cashew)
- 1 1/2 teaspoons peppermint extract
- 1/4 teaspoon pure vanilla
- 3 tablespoons unsweetened baking cocoa
- 2 tablespoons arrowroot
- Topping
- 3/4 cup semi sweet vegan chocolate chips (I use Enjoy Life Mini Chips)
- 1 tablespoon coconut oil
Instructions
- 1) Place cashews and macadamias in a bowl and cover with one cup hot filtered water. Let stand until water is cool (about 30 minutes). Drain water and cover nuts again with one cup hot water. Let soak another 30 minutes, then drain, rinse and blot dry with a towel. Alternatively, nuts can be soaked 8 to 12 hours overnight in the refrigerator in one cup of cold filtered water.
- 2) In a food processor combine soaked nuts, coconut oil, coconut nectar, nut milk, peppermint, and vanilla. Mix well until smooth while stopping occasionally to scrape the sides (about 2 minutes). Add cocoa powder and mix, then add arrowroot and mix until all ingredients are combined.
- 3) Place dough in small bowl in the freezer until firm (about 50 minutes). Remove bowl from freezer and cover two baking sheets with parchment paper. Using a small scoop, form dough into small balls and then press into patties (about 1-1/2 inch diameter) on parchment paper. Return to freezer to firm up (about 20 minutes).
- 4) For the topping, melt together chocolate chips and one tablespoon coconut oil. On the stovetop, melt over a low heat (or in the microwave on power 6 or 7 at 20 to 30 second increments). Stir frequently. Chips will complete melting after removed from heat or microwave.
- 5) Dip patties in chocolate with a fork or spoon, allow excess chocolate to drain off then return to baking sheet. If chocolate dip begins to thicken before you are finished dipping simply return chocolate to heat for a moment. Once all patties have been dipped, return baking sheets to freezer and allow to firm up (about 15 minutes). Once firm, store in refrigerator or freezer in an airtight container until ready to serve. This recipe will yield about 20 1-1/2 inch patties.
Notes
Total time is only active time. It does not include the time to soak the nuts or freeze the dough and patties.
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