the great thing about these homemade peppermint patties is that no one can tell they’re vegan. they’re not quite as sweet as a hershey’s york patty, but when you let them soften up just a bit they taste almost like the original.

besides – it’s just plain fun to show up to a party with a platter full of freshly homemade peppermint patties.

i made two versions of these. first, i followed this recipe and made thick 1.5 inch patties. they’re addicting, but i like my patties to be bursting with peppermint and thought a smaller bite-size patty would be more fun for sharing at a holiday party. below is my four-ingredient adaptation of the oh she glows recipe.

//R E C I P E//

/ i n g r e d i e n t s /

1/2 cup cashews, soaked (2-3 hours or overnight) and drained

1/2 cup unrefined coconut oil, melted

2 tbs peppermint extract

3/4 cups dark chocolate

1 tbs coconut oil

/ p r o c e s s /

in a food processor, blend cashews, coconut oil, and peppermint extract until smooth and creamy. make sure there are no chunks of cashew left or it you’ll have a funky texture when you bite into your peppermint patty later.

line a cookie sheet with mini cupcake liners (you should be able to get about 25-30 depending on the size of the liner).

carefully spoon your filling into the liners. for bite-sized patties, fill only a couple centimeters up. however much filling you put in each liner is how tall your patty will be, so keep that in mind.

pop the cookie sheet into the freezer for about 30 minutes until peppermint filling has hardened.

in a small to medium saucepan, melt chocolate and 1 tbs coconut oil over medium heat, stirring to avoid burning chocolate.

once chocolate is melted, remove your cookie sheet from the freezer and pop patties out of the liners. line the cookie sheet with parchment.

one at a time, drop each patty into the chocolate and cover with chocolate. using a fork, remove patty carefully and place on the parchment paper.

after all patties have been covered in chocolate and placed back on the cookie sheet, pop the cookie sheet back in the freezer for 10+ minutes for chocolate to harden.

keep refrigerated or frozen until ready to serve. they’re delicious both right out of the fridge or after softening just a bit.