While we’re looking ahead and planning 2014, reflection of course plays an important role in influencing how we see our next year playing out. And because my 2013 was full of DIYs and building new traditions for my family, my thoughts are full of great projects that I participated in and those that were introduced to me from others. Since the holidays have just wound down, this is the most opportune time to share this with you.
I’m a huge fan of making gifts for others, when I can muster up the time of course, and I’m an even bigger fan of receiving homemade gifts – especially those of the edible sort. Over the holidays I was gifted with the most delicious and well-presented treat I could have imagined. Nothing spells holiday treat like mint and chocolate and to my delight this goody was smooth, creamy and so chocolaty. And healthy, yup you read that right, healthy!
My good friend Erin Palladine was thrilled when I mentioned I would like to share with my readers. Adapted from a blog she absolutely adores (Oh She Glows) this is how she made the most delectable peppermint patties. The best part is that these are vegan and gluten free and made from whole food ingredients so they are guilt free, unless you eat an entire mason jar in one sitting, which I did (and quite honestly I didn’t feel that bad about it).
Sometimes, especially around the holidays or celebrations I miss eating treats – even though I feel terrible after I eat them. I have a sweet tooth and I enjoy all things chocolaty, so it is really nice when I can eat something delicious and not feel sick afterwards.
You can make these any time of the year – my advice would be to make a gigantic batch because you and those you share with are going to gobble these up.
Vegan + GF Creamy Dreamy Peppermint Patties
- 1/2 cup soaked raw cashews
- 1/2 cup coconut oil, melted
- 3-4 tbs maple syrup
- 2 tbs almond milk
- 1 ts peppermint extract
- 3/4 cup dark chocolate chips
- 1/2 – 1 ½ tbs coconut oil
- Place cashews in a bowl and cover with water. Let soak overnight.
- Drain and rinse the cashews after soaking.
- Add the cashews, melted coconut oil, maple syrup, almond milk and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. After a few minutes it may still be chunky, keep blending until smooth.
- Line a baking sheet with parchment paper and grab mini cupcake/candy liners. Add a half tbs of filling into each liner. Place on the baking sheet. Repeat until you don’t have any filling left (you should get about 22-25). Freeze, uncovered, for about an hour. Freezing time will greatly vary based on how full your freezer is. You want the mixture to be firm.
- After freezing, pop the patties out of the cupcake liners and set each on top of their respective liner. Return to the freezer for 10 minutes to firm up even more.
- Meanwhile, melt the chocolate and coconut oil over low heat in either a double boiler, or a pot for the water and a glass Pyrex bowl for the chocolate. Be sure to stir often and once melted, remove from heat. Allow chocolate to cool slightly for a few minutes before dunking the patties.
- Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on parchment paper. Do this step as quickly as possible so the patties don’t melt. If you find your chocolate is thickening, add a bit of coconut oil and re-heat.
- Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to enjoy!
- If gifting, place patties in a jar of your choice, separating each with squares of parchment paper. You can also make your own labels, attach with twine and screw lid tight. Be sure to store in the fridge until ready to give out.
*For additional photos visit Oh She Glows.
Do you have any favourite DIY gifts or goodies? Please share.
In great health & happiness,
Dr. Michelle Peris