After dinner mints with a fresh vegan twist.
Soak cashews in boiling water for 1 hour. Drain, rinse well and add to a high-speed blender or food processor. Add vanilla, brown rice syrup, coconut butter and peppermint extract. Blend until very smooth.
Cover mixture and chill for 2 hours or until firm.
Scoop about a tablespoon-sized piece, roll it into a ball and gently flatten it with your hands. Place patties on a baking tray lined with baking paper. Repeat with the remaining mixture until all patties are made. Freeze for 1 hour.
Add 5cm (2 inches) of water to a large saucepan and boil over medium-high heat. Then set a medium glass or ceramic mixing bowl on top to create a “double boiler”. Make sure the mixing bowl isn’t touching the water.
Add the cacao buttons to the mixing bowl and melt for around 3 minutes. Once melted, add the maple syrup and whisk until fluid and combined.
Turn off the heat, remove the bowl and set it on a flat surface. Add cacao powder and vanilla and whisk until smooth.
Dip each Peppermint Pattie into chocolate and shake the bowl slightly to coat. Remove with a fork and place on a baking paper-lined plate or cutting board. Refrigerate for 30 minutes. Store all Peppermint Patties in an airtight container in the fridge or freezer. Enjoy!