Raw Vegan Thin Mints

Happy May!!

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.

I’ve grown ~~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.

Yes, seriously. More than chocolate and peanut butter. More than chocolate and chocolate.

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!