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No-Bake mint chip patties with a cacao nib mint cookie center and dark chocolate coating. Vegan, paleo, sugar-free option!

Process/blend the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).

Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.

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No-Bake Mint Chip Cookies (vegan + paleo)

Published on July 7, 2022
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150.6k followers
Cook Time: 80 minutes
Serving Size: 12 servings
Ingredients
  • 2 cups (140g) unsweetened shredded coconut
  • 1/2 cup (100g) coconut cream
  • 2 tbsp (40g) maple syrup
  • 1 tsp mint extract
  • 1/2 tsp spirulina
  • 1/4 cup (30g) cacao nibs
  • 1 cup (180g) chocolate chips, melted
Instructions
  • In a food processor or blender, process the coconut until finely ground (but don’t go to long/high speed or it will turn into coconut butter).
  • Add the coconut cream, sweetener, mint extract, and spirulina. Process to form a sticky dough.
  • Add the cacao nibs, and blend briefly to mix them in.
  • Scoop out a heaping tablespoon of dough and shape into a cookie. Repeat until all the batter is used, you should get about 12 cookies. If it won’t stick together or is too soft to shape, chill for 10 minutes first.
  • Freeze for at least 15 minutes to harden.
  • Dip/coat in melted chocolate. Sprinkle with cacao nibs.
  • Refrigerate or freeze until firm. In the fridge the center will be soft like a peppermint patty, in the freezer it will be firm like a cookie.
  • Enjoy!

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