Vegan Peppermint Patty Slice
This peppermint patty is a showstopping dessert that's colored naturally with spinach—though only you and I will know its nutritious secret! As an added bonus it’ll only set you back 15 minutes of prep. The filling calls for at least 4 hours of freezing time, so I like to whip it up before bed to pop in the freezer overnight. This way, all I have to do the next day is add the ganache on top and freeze it for another 10 minutes. If you’re making this dessert around the holidays, it’s delightful served with a crushed candy cane topping. My standby, year-round topping is raw cacao nibs, which also add a lovely (and nutritious!) crunch. The crunchy topping really completes the dessert, so I don’t recommend skimping on it, and be sure to serve additional cacao nibs or crushed candy cane on top of each slice before serving. Lastly, it’s important to use a very small loaf pan so the dessert has height. I use a 4x8-inch loaf pan by Baker’s Secret. You could also try making individual servings by filling a silicone cupcake mold.
This peppermint patty is a showstopping dessert that's colored naturally with spinach—though only you and I will know its nutritious secret! As an added bonus it’ll only set you back 15 minutes of prep. The filling calls for at least 4 hours of freezing time, so I like to whip it up before bed to pop in the freezer overnight. This way, all I have to do the next day is add the ganache on top and freeze it for another 10 minutes. If you’re making this dessert around the holidays, it’s delightful served with a crushed candy cane topping. My standby, year-round topping is raw cacao nibs, which also add a lovely (and nutritious!) crunch. The crunchy topping really completes the dessert, so I don’t recommend skimping on it, and be sure to serve additional cacao nibs or crushed candy cane on top of each slice before serving. Lastly, it’s important to use a very small loaf pan so the dessert has height. I use a 4x8-inch loaf pan by Baker’s Secret. You could also try making individual servings by filling a silicone cupcake mold.
- pinch fine sea salt
- fresh mint leaves for garnish (optional)
- dash fine sea salt
- 3/4 cup (225 g) raw cashew butter*
- 1/2 cup (125 ml) pure maple syrup room temperature
- 1/2 cup (125 ml) virgin coconut oil melted
- 6 tablespoons (90 ml) almond milk room temperature
- 1 teaspoons (5 to 7.5 ml) pure peppermint extract or to taste**
- 1 cup (30 g) packed baby spinach***
- 1/2 cup (90 g) non-dairy chocolate chips
- 2 tablespoons (30 ml) full-fat coconut cream****
- 1 1/2 tablespoons raw cacao nibs or crushed candy cane plus more for serving
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 small slice (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- Line a small (approximately 4x8-inch) loaf pan or 6-inch cake pan with plastic wrap so the slab will be easy to lift out after freezing.
- Add all of the filling ingredients (cashew butter, maple syrup, melted oil, almond milk, 1 teaspoon peppermint extract, spinach, and salt) into a high-speed blender. Blend on high until smooth. Make sure no chunks of spinach leaves remain. Taste and add more peppermint extract if desired.
- Pour the filling into the prepared pan. Place the pan on a flat spot in the freezer and freeze for 4 to 5 hours, until the filling is solid. There’s no need to cover it unless you plan on keeping it in the freezer longer than 8 hours.
- When the filling is solid, prepare the ganache topping. In a medium pot, combine the chocolate chips, coconut cream (make sure water is drained before adding), and salt. Melt the chips over the lowest heat setting, stirring frequently, until smooth.
- Remove the filling from the freezer and, gripping the plastic wrap as a handle, lift it out of the pan. Flip the filling onto a large plate and peel off the plastic wrap.
- Pour the ganache over top of the solid filling, starting in the centre, and allow it to cascade down the sides a bit. Immediately scatter the crushed candy cane or cacao nibs all over the ganache. Return it to the freezer, uncovered, and freeze for about 10 minutes, until the ganache is firm.
- Slice and garnish with fresh mint, if you’re fancy! Sprinkle additional cacao nibs or crushed candy cane on top of each slice and enjoy immediately. Return leftovers to the freezer right away as the dessert does soften as it sits.
My Unexpectedly Delicious Vegan Peppermint Patty Slice Adventure
As a busy working mom, finding time to bake is a luxury, not a given. But the holidays were approaching, and I felt the pressure to create something special for my family. I wanted something festive, delicious, and preferably something that didn't require an entire day in the kitchen. That's when I stumbled upon this recipe for a vegan peppermint patty slice. Now, I'm not usually a vegan baker, but the ease and the promise of a naturally green hue (thanks to hidden spinach!) intrigued me. The idea of a quick and surprisingly healthy dessert was irresistible.
The recipe itself was incredibly straightforward. The prep time was a mere 15 minutes, a godsend for a time-crunched individual like myself. The most significant hurdle was the freezing time – four hours for the filling to set. However, that was perfect! I whipped up the filling in the evening and popped it in the freezer before bed. The next day, I just needed to add the ganache and a sprinkle of festive topping. It was the perfect combination of easy and impressive. The result was a rich, creamy, and intensely minty dessert that both surprised and delighted my family. The texture was incredible; the crunchy topping against the smooth, creamy filling was simply perfect. My kids, notorious for being picky eaters, gobbled it up. And let's be honest, so did I!
What made this recipe a winner? The unexpected use of spinach to achieve a natural color was brilliant. Not only did it add a pop of vibrant green, but it also gave me a little smug satisfaction of incorporating a healthy veggie into a delicious treat. My husband thought it was an ingenious way to hide vegetables, adding that it was even more flavorful than his favorite candy store Peppermint Patties. This recipe was so successful that I've become the neighborhood's go-to baker for festive events. This is what I truly love to do, using all my skills in cooking to be able to make my loved ones happy. My friends are so impressed with my culinary talent that they often call me "The Dessert Queen". I take great pride in this nickname, and I love making desserts that people can't stop talking about.
Beyond the Holidays: This peppermint patty isn't just for Christmas. The recipe is easily adaptable for any occasion. Using different toppings such as cacao nibs or chopped nuts transforms the dessert into a versatile treat for any time of year. A few times I've even used it for small get-togethers and gatherings, adding a simple chocolate shavings or crushed nuts to change the entire look and flavor of the treat. I even experimented with making individual servings in silicone cupcake molds, perfect for parties or lunch boxes. And the best part is, there's no need for complicated techniques or exotic ingredients. All of my friends and family adore this dessert, and I would encourage anyone to try this. I often get asked what is the secret, and I just humbly and proudly say that I use all of the quality ingredients to make this delicious treat.
Tips and Tricks: To ensure the peppermint patty slices hold their shape, use a small loaf pan to increase their height. Don't skimp on the topping; the crunchy element is crucial to the overall texture and flavor experience. Feel free to experiment with different toppings depending on the occasion and your preferences. Lastly, freezing is key to achieving that perfect creamy consistency. I experimented with different freezing times, finding that four hours for the filling and ten minutes for the ganache works best. I've even discovered that it makes a fantastic base for layering with other vegan treats, creating even more impressive and delicious desserts. I strongly encourage anyone who tries this recipe to tell me about their experience and share their own variations; I am always excited to hear from others and try out more recipes.
This vegan peppermint patty slice has become more than just a recipe; it's a symbol of my ability to create something special without sacrificing time or convenience. It's a testament to the fact that even the busiest of individuals can create delicious and festive treats. This is what I always tell my friends when they ask me for help, and I am always ready to do my best to bring a smile to their faces.
In conclusion, this recipe is a keeper. It's simple, elegant, delicious, and adaptable. Whether you're a seasoned baker or a kitchen novice, I highly recommend giving this vegan peppermint patty slice a try. You won't be disappointed. And who knows, you might just become the neighborhood’s go-to dessert maker, too!
