Whip up a batch of these for your sweetheart - and then hide half of them somewhere where you can dig in, too. Needless to say, I’m stoked to share this recipe with you for Sweet Tooth Week. And you guys, when I bit into my peppermint patty, I got the sensation. I also used less agave nectar and added just a splash of vanilla. You’ll see that Angela’s recipe calls for equal parts raw cashews and coconut oil I found a different ratio. Like Angela, my initial efforts making the recipe required some trial-and-error. Not just homemade peppermint patties - homemade vegan peppermint patties! Oh, hell yes. I still had a hankering for the chocolatey-minty goodness, though, so you can imagine my happiness when Angela from Oh She Glows posted a recipe on her website for homemade peppermint patties. SUGAR CORN SYRUP SEMISWEET CHOCOLATE ( CHOCOLATE SUGAR COCOA MILK FAT COCOA BUTTER SOY LECITHIN PGPR, EMULSIFIER VANILLIN, ARTIFICIAL FLAVOR) INVERT SUGAR EGG WHITES OIL OF PEPPERMINT MILKĬorn syrup, milk fat, and invert sugar - not exactly health food, amirite? And what the hell is PGPR? Sorry, but that ish ain’t going in this Fit Bottomed Girl. Suddenly, my York Peppermint Patties didn’t seem so sensational anymore. With that maturity, I started reading food labels and focusing on a plant-based lifestyle. Those old commercials are true: when I bite into a York Peppermint Pattie, I got the sensation! WOO! But then I graduated college and turned into something resembling a grown-up. I’d grab one on my way out the door to lecture, when I got home from a long night of studying or just when I needed a pick-me-up. I’m not sure why they appealed to me so much, but there was always a bag of fun-sized minty goodness in my freezer. More specifically, the sugar that made up York Peppermint Patties. One of my biggest vices in college (aside from the obvious trifecta of beer, pizza and sleeping until noon) was sugar.
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