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Raw Vegan Thin Mints

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A simple, tasty, rich vegan dessert that comes together in minutes! Tastes like the classic Girl Scout Cookie but stays soft when frozen!

Ingredients

COOKIES:

  • 1 lb. medjool dates, split, pitted
  • 2 and 3/4 cup nuts (I used walnuts and cashews)
  • 1/4+ tsp. peppermint extract*
  • 3 Tbsp. cocoa powder
  • 1 tsp. melted coconut oil
  • 3/4 cup vegan mini chocolate chips

COATING:

  • 1 and 1/2 cup vegan mini chocolate chips
  • 2 tsp. coconut oil
  • 1/4 tsp. peppermint extract

Instructions

  1. BATTER: Place dates in a bowl and cover them with water. Soak for an hour, then drain and pat dry.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Notes

*Add a bit more if you REALLY like peppermint! This stuff is strong though, so a little goes a long way.

Find it online: https://www.fooduzzi.com/2018/05/raw-vegan-thin-mints/

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