1. Place cashews in a bowl and cover with water. Let soak overnight, or for at least 4 hours.
2. Drain and rinse the cashews after soaking. Add the cashews, melted cocoa butter, maple syrup, almond milk, and peppermint extract into a blender. Blend until completely smooth. This can take a couple of minutes. If your blender isn’t great, you may want to add the cashews first so that they’re semi smooth before adding the other ingredients
3. Line a baking tray with greaseproof paper. Add a half tablespoon of filling to the baking tray, aim to keep it as round as possible. Repeat until you don't have any filling left (you should get about 20). Freeze, uncovered, for at least an hour, or until firm to the touch. It may take longer.
4. Meanwhile, melt the chocolate and remaining cocoa butter (or vegan butter) in a small pot over the lowest heat. When half of the chips have melted, remove it from the heat and stir until all the chips are melted. Allow the chocolate to cool slightly for a few minutes before dunking the patties.
5. Remove the patties from the freezer and dunk them into the melted chocolate with a fork. Tap the side to shake off excess chocolate and place on greaseproof paper. Do this step as quickly as possible so the patties don't melt. You may need to add the chocolate to a low heat again if it starts to thicken up during this step.
6. Return the patties to the freezer until set, for about 10 minutes, until the chocolate coating is firm. Store leftover patties in the freezer/fridge until ready to eat.

Serve and enjoy!