Minty Chocolate Crisps

I think there’s something nice about ending a meal with a mint chocolate. The usual option of After Eights are not possible if you’re dairy-free (may contain milk), and most other minty choc variations are also ‘contaminated’ with possible milk. We love the Sainsbury’s Free From Mint Crisps as an after-dinner treat, but I haven’t been to Sainsbury’s for a while and there is no alternative. So, this morning I rusted up some thin, crisp chocolate/mint biscuits and they make quite a good replacement, but are also good as a stand alone biscuit.

Minty Chocolate Crisps (dairy-free, egg-free, nut-free, soya-free, vegetarian and vegan)

makes about 30

  • 1 1/4 cups plain flour
  • 1 cup granulated sugar
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1/4 tsp bicarbonate of soda
  • 1/4 tsp baking powder
  • 1/2 cup dairy-free spread (I used Pure Sunflower)
  • 1/4 cup vegetable fat (I used Trex)
  • 2 tbsps oat milk (I used Oatly)
  • 1/2 tsp vanilla extract
  • 1/2 tsp peppermint extract

– I used a food processor for this entire recipe!

– Into the mixing bowl of a food processor add the plain flour, bicarb, salt, baking powder, cocoa and sugar. Pulse. (Or sift the flour, cocoa, baking powder, bicarb and salt into a bowl. Stir in the sugar.)

– Add the spread, fat, essences and oat milk. Process pulled together as a dough. (Or rub in the wet ingredients until the mixture forms a dough)

– Wrap in clingfilm and chill for at least an hour.

– Preheat the oven to 180 degrees Centigrade. Line 2 baking sheets with parchment.

– Take tbsp sized lumps of dough and roll into balls. Place, well apart.on the baking sheet and flatten slightly.

– Bake for 12 minutes

– Cool briefly on the baking sheet, before transferring to a wire rack.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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