Vegan Peppermint Patty - Your Family Will Thank You!
I don’t call myself a vegan but I really like eating like one. A vegan diet is meat-free, dairy-free and fully plant based. I am always looking for desserts that are rich, delicious and can quite frankly satisfy my sweet-tooth the same way that pint of creamy ice cream in the freezer does. And so by sharing food on my blog, I want to tell you about recipes that are tried, tested and true by me! I like things easy, minimal prep and clean up. When I see “one bowl” in the title it’s a real win.
This vegan peppermint patty is shockingly good and incredibly easy. It belongs to one of my favorite vegan chefs Angela Liddon, and I found it on her food app called “Oh She Glows”. This was one of those things I wasn’t sure about and after my first taste my jaw almost hit the floor, it was so good!
So as my holiday treat, I wanted to share this recipe as is the perfect holiday treat to share with your family.
Vegan Peppermint Patty
For the filling:
3/4 cup raw cashew butter*
1/2 cup room temperature maple syrup
1/2 cup virgin coconut oil, melted
6 tablespoons almond milk, room temperature
1-1/2 teaspoon pure peppermint extract, or more (to taste)**
1 cup packed baby spinach***
1 pinch of fine sea salt
For the chocolate ganache:
1/2 cup non-dairy chocolate chips
2 tablespoons full-fat coconut cream (I have used coconut oil too and it works great!)
A dash of fine sea salt
1 1/2 tablespoons raw cacao nibs or crushed candy cane (crush a little extra for serving, too!)
Line a small loaf pan or 6-inch cake pan with plastic wrap or parchment paper so the minty filling will be easy to lift out after freezing.
Add all of the filling ingredients into a blender. Blend on high until smooth and no chunks of spinach remain. (This is also when you can taste and add more peppermint extract if you’d like!)
Pour the filling into the lined pan.
Place the pan in the freezer for 4 to 5 hours or until the filling is solid.
Note: There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
When the filling is solid, it’s time to prepare the ganache topping!
In a medium pot, combine the chocolate chips, coconut cream (drain water before adding), and salt.
Melt the chips on low heat, stirring frequently, until smooth.
Remove the filling from the freezer and flip the filling onto a large plate. Peel off the plastic wrap.
Pour ganache over the center of the frozen filling, and allow it to run down the sides.
Scatter the crushed candy cane, cacao nibs, or coconut shreds (coconut is what I used) all over the ganache.
Freeze the whole creation for about 10 more minutes, until the ganache is firm. (Don’t worry, it’s almost time to eat!)
Slice and serve immediately while frozen, and return to freezer if there’s any left over so it doesn’t melt.
Enjoy this dessert! Let me know how you do in the comment section below, and tag me in the pictures of your minty creations on instagram!! :)
*If you don’t have cashew butter, you can use 1 1/4 cups of soaked raw cashews. Soak them in boiled water for 1 hour, rinse, drain, and add them into a high-speed blender (such as a Vitamix) along with the rest of the ingredients. If your blender has a hard time blending nuts smooth, use the raw cashew butter version so that you are starting with a smooth base.
** Every person will have a different peppermint preference. I like it minty so I actually use 2 tsp.
*** Only add spinach if your blender is good at blending leafy greens smooth. If your blender tends to leave spinach chunks in smoothies, leave the spinach out.