Double Chocolate Peppermint Patties (Gluten-free, Plant-based / Vegan, Refined Sugar-free

• Vegetarian

• Baking & Spices

  • 2 tbsp Arrowroot
  • 3 tbsp Baking cocoa, unsweetened
  • 3/4 cup Chocolate chips, semi sweet vegan
  • 1 1/2 tsp Peppermint extract
  • 1 Topping
  • 1/4 tsp Vanilla, pure

• Oils & Vinegars

  • 5/16 cup Coconut oil

• Nuts & Seeds

  • 1/3 cup Cashews, raw
  • 1/4 cup Macadamia nuts, roasted and unsalted

• Drinks

  • 1/4 cup Coconut nectar

• Dairy

  • 3 tbsp Nut milk

Found on nutritionicity.com

Description

Directions

• 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.