Also, Happy May?!
Where in the world is this year going? I mean, really.
Don’t get me wrong, I’m all kinds of excited for spring and summer weather (minus the infamous Pittsburgh humidity, however). But don’t you feel like this year is kind of flying by?
I still have lots I want to accomplish this year. Lots of travel, lots of exploring, lots of eating, having fun with friends, cooking and baking delicious things, and relaxing when I really need it.
I did manage to already cross something super exciting off of my to-do list this year: make a mint-chocolate treat on the blog.
Tbh, these weren’t supposed to be “vegan thin mints.” Oh no. They were supposed to be LÄRABAR copycats.
to love be obsessed with the Mint Chip Brownie LÄRABAR flavor, and it’s my go-to road / travel / anytime snack. And that’s for one specific reason:
I LOVE MINT-CHOCOLATE.
It’s my favorite flavor combination. Hands-down.
It’s mint-chocolate all the way. All day every day. Mint-chocolate is bae.
And because it’s Girl Scout Cookie season, it’s the perfect season for me to share a Thin Mint copycat recipe with ya!
Good news? It’s raw, no-cook, and super simple to make. Better news? It’s v-e-g-a-n!
The batter? Comes together in a food processor in all of five minutes. Lots of sweet, squishy dates, nuts (of your choosing!), cocoa powder, peppermint extract (affiliate link), and just a wee bit of coconut oil. Mix together in a blender until it’s a thicccc, sticky batter.
Then stir in copious amounts of vegan mini chocolate chips. Because mini chocolate chips are God’s gift to the world. They’re so cute and dainty and melty and perfect! I love them so much in desserts, and there is a serious lack of them here on the blog. We’re making up for that now.
Shape your raw cookies into…well, cookies, and pop them in the freezer for a quick snooze. Dip them in melted chocolate, and boom. Done. Easy. as. that.
Storing your Raw Vegan Thin Mints in the freezer is optional. But totally 100% not optional because there’s nothing better than a frozen Thin Mint, you know?
And luckily, this raw version is perfect for it. The inside stays nice and soft and chewy (with the exception of the crunchy mini chocolate chips!), and the outside is thin and crisp.
They are perfect, and I know you’ll love ’em too! Enjoy!
Raw Vegan Thin Mints
|Prep:||Yield: 18-22 cookies||Total:|
A simple, tasty, rich vegan dessert that comes together in minutes! Tastes like the classic Girl Scout Cookie but stays soft when frozen!
- 1 lb. medjool dates, split, pitted
- 2 and 3/4 cup nuts (I used walnuts and cashews)
- 1/4+ tsp. peppermint extract* (affiliate link)
- 3 Tbsp. cocoa powder
- 1 tsp. melted coconut oil
- 3/4 cup vegan mini chocolate chips
- 1 and 1/2 cup vegan mini chocolate chips
- 2 tsp. coconut oil
- 1/4 tsp. peppermint extract (affiliate link)
- BATTER: Place dates in a bowl and cover them with water. Soak for an hour, then drain and pat dry.
- Add dates, nuts, peppermint extract, cocoa powder, and coconut oil in a food processor, and process until a thick batter forms. Scoop the batter into a large bowl, and stir in the mini chocolate chips by hand.
- Form into flat circles (mine were 1 and 1/2 - 2 Tbsp. each), and place on a parchment-lined baking sheet. Freeze for 30 minutes while you make the chocolate coating.
- COATING: Melt chocolate chips and coconut oil in a microwave-safe bowl in 30 second intervals in the microwave. Stir until smooth. Add your peppermint extract, and stir.
- Dip your cookies into the chocolate coating with a fork and tap off the excess chocolate. Place back on your parchment-lined baking sheet, and freeze until the chocolate is set. Store in the freezer or fridge in an air-tight container.
*Add a bit more if you REALLY like peppermint! This stuff is strong though, so a little goes a long way.
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