Creamy Chocolaty Vegan Peppermint Patties

This post is my 100th post on my blog! *cue fanfare* I'm unsure if I would still be writing this blog more than a year after I started it, if it wasn't for my amazing family and friends who read it! So thank you all! Y'all are the reason I have caught the blogging bug!

This blog post is about a delicious dessert. Now before you start judging it because of the word "vegan", don't! I'll be honest with you and admit I had a few doubts about it too, but once I tried one, I was smitten. The blended cashews and coconut makes the most delicious filling I have ever had! It is so creamy and smooth!


Ingredients:
- 1/2 cup raw cashews, soaked
- 1/2 cup coconut oil, melted
- 4 tablespoons agave nectar
- 2 tablespoons almond milk
- 1 teaspooon peppermint extract
- 3/4 cup bittersweet chocolate chips
- 1/2 tablespoon coconut oil


Directions: 
1) Place cashews in a bowl and cover with water. Let soak overnight, or for at least 2-3 hours. If your blender isn't great at blending things smooth, I suggest soaking overnight for the best results.
2) Drain and rinse the cashews after soaking.
3) Add the cashews, melted coconut oil, agave, milk, and peppermint extract into a high-speed blender. Blend on the highest speed until completely smooth. This can take a couple minutes.
4) After freezing, quickly 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.
5) Meanwhile, melt the chocolate and coconut oil in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
6) 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.
7) 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!

This recipe proved to me (and a lot of the other interns in the house at SERC) that vegan desserts can be delicious! I am amazed at the power of cashews. A few intern, Ben made a yummy vegan fruit tart with a cashew center earlier this weekend for the 4th! I honestly think these peppermint patties are better than the York ones!
I encourage everyone who does not have a nut or coconut allergy to try these out! You will not be disappointed!