When I first found this recipe [here], I kind of laughed. By myself. At my computer.

A nerdy little chuckle.

Pureed cashews? Yeah right. That’s going to be chunky and taste weird. Those vegans. My god. Their tastebuds are so clean, they think anything tastes good. Lucky ducks.

But then, it started. The smarty pants nutrition-nerd conversation in my head; “Well, actually Sarah, the protein and healthy fat in the cashews could help naturally balance out the slight sugar spike of the chocolate, actually making it a healthier option than, well… mostly anything around this time of year”.

And, although I never even look twice at a recipe that takes 2 days time and multiple steps a day, this one got me. Like the Junior Mints of my middle school days, but after their awkward stage. Now, healthy and made with real food and no refined sugar or junk, and sassier than ever.

Maybe I’m projecting here.

Anyways, my point is. Make these. It will take you 2 days, but they are WORTH IT. Highly.

 

Healthy Chocolate Peppermint Patties

Makes approximately 30 patties

3/4 cup  dark chocolate chips

1/2 cup cashews, soaked overnight

1/2 cup extra virgin, unrefined coconut oil + 1/2 tablespoon to melt with the chocolate

4 tablespoons honey, melted

2 tablespoons milk [whole, coconut, almond or hemp milk. I used hemp milk]

1 teaspoon mint extract

sprinkle of sea salt

30 mini muffin or candy paper liners

 

Beforehand: Add cashews to a small bowl and cover with water. Soak for 12-24 hours. 

Melt 1/2 cup coconut oil and honey together in a saucepan. Drain water from cashews and add the cashews, milk, honey-coconut oil mixture, mint extract and a sprinkle of sea salt to a blender. Blend on high for at least 1 full minute until the liquid is totally smooth.

Spoon 1 teaspoon of batter into each paper liner and place on a plate in the freezer for 2-3 hours (minimum). Pop the mint coins out of their shells and flip over, so the other side can freeze as well. Place back in the fridge for 1-2 hours (minimum).

When ready, melt the chocolate chips and 1/2 tablespoon of coconut oil in a small saucepan over low heat. When liquified, dip each frozen mint coin into the pan with a fork, coating all sides in chocolate, and place back into their wrappers. Freeze for at least 20 minutes.

Store patties in the fridge or freezer until you’re ready to eat.

Love this recipe? You’d love the cookbook then too. And be sure to check out the brand new Food Academy, now open for enrollment, and the seasonal meal plans!