Simple No-Bake Vegan Thin Mints
Ingredients
- 1 cup (91g) oats
- 2 tbsp (13g) Dutch-processed cocoa powder
- 1/4 tsp salt
- 4 tsp melted coconut oil
- 50g dark chocolate, melted
- 3 pitted medjool dates
- 1/2 tsp peppermint extract
Coating
- 150g dark chocolate, roughly chopped
- 2 tsp coconut oil
- 1/2 tsp peppermint extract
Preparation
Blend oats, cocoa powder, and salt in a food processor until it forms a coarse flour.
Add melted coconut oil, melted chocolate, dates, and peppermint extract.
Blitz until a slightly sticky dough forms that can be pressed between fingers.
Form the dough into a rough ball and place it in the middle of parchment paper.
Put another sheet of parchment paper on top and roll the dough to a 1/4 inch thickness.
Using a 2-inch round cookie cutter, cut the dough into circles.
Transfer the circles to a lined baking sheet and freeze while preparing the coating.
Melt 150g dark chocolate and coconut oil in a double boiler until melted.
Dip each cookie completely in the chocolate and use a fork to lift it out.
Tap off any excess chocolate and transfer to a wire cooling rack with a baking sheet or paper towel underneath.
Freeze the cookies for 10 minutes to set.
Storage tips
Store in an airtight container in the freezer for up to 2 months or in the fridge for a week.
