Dark Chocolate Raspberry Peppermint Patties

Muffin Pan(s) (I use a regular size and a mini muffin pan)
Cupcake Liners (regular/mini)
1/2 C. Raw Cashews, soaked*
1/2 C. Coconut Oil, melted
4 tbsp. Agave Nectar
2 tbsp. Almond Milk
1 tsp. Peppermint Extract
1 Jar Raspberry Preserves
10 oz. Dark Chocolate

*Soak cashews for 5-6 hours before using. Place cashews in a container and cover with water and a lid. Allow to soak in a location that is cool and dark, like your kitchen pantry or cupboard (not the fridge).

After cashews have soaked for several hours, drain the water and add to a blender or some other kitchen device that can blend things to a creamy texture. To the cashews, add melted coconut oil, agave nectar, almond milk, and peppermint extract. Blend until completely creamy. Line muffin pan(s) with cupcake liners and spoon 1/2 tbsp. of the filling into each cup. Place in freezer for 30 minutes, or until filling is firm to the touch. Gently release firmed filling from their liners and place back into the liners and the freezer for 10 minutes.

Make a double boiler to melt your chocolate on the stove. Do this by filling a small pan 1/4 full of water. Place a dry bowl (a metal bowl works great) that is big enough to rest on top of the mouth of the pan and pour the chocolate into the dry bowl. If you are using block chocolate, cut or break into smaller pieces. Turn heat to medium-high and reduce heat once chocolate begins to melt. Use a wisk to stir chocolate as it is melting. You may also add 1/2 tsp. coconut oil if you want the chocolate to have a glossy finish.

Stir your raspberry preserves so that it is easier to spoon when ready. I like to work with one patty at a time because I found it easier to work with the chilled filling (coconut oil begins to melt at room temperature and my Florida kitchen can be humid). Remove filling from the cup and mold in hands into a disk-shape. Make a cavity in the middle that is large enough to hold 1/2 tsp. of raspberry preserves. Spoon ~1 tsp. of melted chocolate into the bottom of the liner and roll around until bottom is coated. Press molded peppermint filling on top, spoon in 1/2 tsp. of raspberry preserves, and then cover with chocolate. You should have enough chocolate for all of the cups, but keep your quantity in mind as you make your cups. If you press down the filling flatter, then your chocolate will go a longer way. Place each cup back in the freezer after they are done. Let set in freezer for up to an hour and store in the fridge. I have yet to discover how the filling holds up in warmer temperatures since coconut oil becomes liquid at room temperature. I recommend that if you are transporting them, to pop them back in the fridge for a bit before consuming.

The idea for this dreamy raspberry mint peppermint patty was one of my own, but the recipe for the peppermint filling is borrowed from Oh She Glows, "Creamy Dreamy Peppermint Patties."