Sunday, April 20, 2014
By Jeff Peterson
I have to be honest, one thing I really miss by being vegan is picking up a candy bar on the run at the checkout counter.
One of my favorite candy bars has always been peppermint patties. The ingredients in York Peppermint Patties include egg whites and milk. That means none for me.
However, if I spend a little time in the kitchen, I can make the candy bar I love.
I got this recipe from local nutritionist Sara Sullivan. Before she emailed it to me, she gave me a warning. Sara said I would have a tough time not eating more than one. She was absolutely right. They are to die for.
These peppermint patties aren’t that bad for you either. One of the ingredients is cashews. The nut helps lower your risk of cardiovascular disease and helps make your bones strong.
You also leave out the processed sugar and use maple syrup instead to help make them sweet.
From preparing to freezing, the peppermint patties take about an hour and a half in the kitchen, but it’s well worth the wait. I challenge you to compare peppermint patties made from this recipe to the ones you buy in the store. You won’t be able to tell the difference when it comes to taste.
Enjoy this treat and that vegan thing.
2/3 cup unsweetened dried coconut shreds
2/3 cup raw cashews
3 tablespoons melted, unrefined coconut oil
1/4 cup maple syrup
2 teaspoon peppermint oil
Pinch of salt
2 Green & Black 85 percent dark chocolate bars
Blend all ingredients, except the chocolate, until smooth. Pat into flattened patties, set them on a baking sheet lined with parchment paper and place in the freezer for about an hour.
Next, melt your dark chocolate in a saucepan over low heat. When ready, remove patties from the freezer and dip in the chocolate sauce.
If not devoured immediately, these can be stored in the refrigerator or freezer.
By the way, coconut oil is a solid at room temperature. To melt, simply place in a small saucepan over low heat for several minutes.
Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.