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.