Caveat: These are irresistible!
Angela from OhSheGlows taught me this recipe and I fell in LOVE with the idea. Especially with vegan eating it is important to have sweets on hand so you don’t go crazy being chocolate deprived (as most chocolate has milk in it). This recipe makes so many you could take to a party, potluck, or just keep for yourself in the freezer (I chose the latter).
I used my favorite chocolate ganache instead of chocolate chips for the coating.
1/2 cup raw cashews, soaked for at least 2 hours–the longer they soak, the creamier the filling
1/2 cup coconut oil, melted
4 tablespoons agave nectar
2 tablespoons almond milk
1 teaspoon peppermint extract
1 c coconut oil, melted
-1/2 c agave or maple syrup
-1/2 c cocoa powder
-1 t salt
-1 t vanilla
Making recipes like these prove how valuable a good food processor is. I don’t have one, thus I am reminded.
1. Make filling: Soak cashews, drain, then add to food processor. Add other ingredients and blend until a smooth, even consistency. See Angela’s post for step-by-step instructions.
2. Make ganache: mix all ingredients until all ingredients are well incorporated.
There are a couple of options on what to do next:
A. One time, I poured the ganche into mini cupcake papers , froze, then poured in the mint filling, froze, then poured in the ganache. While the taste was there, the two layers of chocolate didn’t stick to the filling once frozen. End result: ate them anyway.
B. This time, I poured the cashew-mint batter into a plastic container and let it chill in the fridge. Then, with moist hands, I rolled out balls and pressed them into patty shapes, froze them, then dipped them in the ganache and froze again.
I liked the presentation of B. but be forewarned it was slightly time-consuming but nothing that couldn’t pass time over good conversation.