Raw Vegan Peppermint Patties

I've mentioned doTERRA oil in my raw Somoa cluster's post, and here it is again. To give you more insight as to why I prefer using essential oils to flavor food in comparison to extracts is this: essential oils are natural compounds found in plants that provide medicinal and therapeutic benefits. Think about squeezing a fresh orange that leaves a slightly oily residue on your hands. That residue you feel is essential oils. These oils can be used for therapeutics aromatically and topically. DoTERRA's brand of essential oils allows for internal application as well, meaning they can be consumed in water or food to act as dietary supplements and regulate inflammation.

This is the second time that I have used peppermint essential oil in a raw dessert. According to doTERRA, peppermint oil is said to be analgesic, anti-inflammatory, anti-parasitic, antiseptic, anti-spasmodic, astringent, expectorant, and stimulant. For more info and clarification about peppermint oil properties click here .  

To me, besides the benefits essential oils provide, their strength amazes me. One bottle of essential oils can be pricey, but one drop goes a long way. So, when using these oils in cooking, and these peppermint patties, it is important to add one drop at a time, tasting after each addition.

 While it is difficult for some home kitchens to find essential oils in their pantries, this recipe can easily be made with 1 tsp. peppermint extract in the oil's place. However, I assure you that if you use peppermint essential oil in this recipe in comparison to peppermint extract, you will definitely taste the difference between natural and synthetic. 

Recipe adapted from: This Rawsome Vegan Life
Yield: 12


For the peppermint filling:
1/2 cup unsweetened coconut shreds
1/3 cup cashews
1-2 tbsp. melted coconut oil
1 tsp. agave
2-3 drops peppermint essential oil (doTERRA)
pinch salt

For the raw chocolate shell:
1-2 tbsp. melted coconut oil
1/2 cup cocoa powder
6 tbsp. agave
1/4 tsp. cinnamon
1/8 tsp. cayenne pepper
2-4 tbsp. almond milk (or any non-dairy milk of your choice)


1. Line a baking sheet with parchment paper.
2. Blend all of the peppermint filling ingredients together in a food processor until smooth. Roll into 1 inch balls and flatten with the palm of your hand. Place on the lined baking sheet. Put all of the patties in the freezer for 30 minutes.
3. To make the raw chocolate, combine all of the ingredients from the second list, except the almond milk) in a food processor and blend until smooth. Add the almond milk one tablespoon at a time until the chocolate becomes fluid and runs off a spoon in a steady stream (chocolate should have a high viscosity).
4. Use a dipping fork to dip the chilled peppermint filling into the chocolate. Place the patties into the freezer for 15 minutes before serving.
*Store peppermint patties in the fridge for 1 week or the freezer for 2 months.

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© A Little Baker
Maira Gall