If necessary, don’t hesitate to stop and scrape down the sides of the bowl as many times as needed during the process.
Blend on high speed until you get a smooth cream. To make the filling, first add the soaked cashews, maple syrup, and milk into a high-speed blender or a food processor. After soaking, drain and rinse thoroughly the cashews. However, if your blender isn’t very powerful, I recommend soaking overnight for the best results. If you’re short in time, you can also soak the cashews for 30 minutes in boiled water. Cover and let soak overnight at room temperature. The day before, place them in a bowl and fully cover with water. The first step to make peppermint patties is to soak the cashews. Peppermint extract or essential oil, they both work in this recipe, just make sure to adapt the quantities.Coconut oil, you can use either natural or deodorized coconut oil if you don’t like the coconut flavor.Coconut or almond milk, I prefer coconut milk for a very creamy texture and smooth taste.You can also sub for any other liquid sweetener lice agave. Cashews, use raw cashew and not roasted or salted.All you need is 5 simple ingredients you probably already have in your kitchen and a high-speed blender or a food processor. The first step to make vegan peppermint patties is to prepare the filling. You will be surprised to see how quick and easy these homemade peppermint patties are to put together! They only take about 25 minutes to prepare, and all the rest of time is spent in the freezer, completely hands-off! So simple and delicious you’ll never buy peppermint patties again. Pour découvrir la marque et ses merveilleux produits, rendez-vous sur leur boutique et profitez de 5% DE REDUCTION avec le code ALICE5. Cette recette est sponsorisée par KORO, une boutique en ligne qui propose un large choix de produits sains, responsables et de haute qualité à prix juste.
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