Chocolate Mint Thins

We seem to have become reliant on ending a meal with a mint chocolate! Unfortunately, our usual Mint Chocolate Crisps from Sainsbury’s Free From range haven’t been available for a while and we’re starting to have mint-choc withdrawal symptoms! So this afternoon I made a batch of chocolate mint thins. They must be the easiest thing to make but also look pretty enough to grace any event. If you have any fancy decorations such as gold leaf that would look lovely.

Chocolate Mint Thins (dairy-free, egg-free, nut-free, sesame-free, vegetarian and vegan)

makes 15

  • 100g dairy-free dark chocolate, I used Celtic dark
  • 1/2 tsp peppermint extract
  • decorations

– Melt the chocolate over a bain marie or in a microwave.

– Stir in the peppermint extract to taste.

– Drop spoonfuls on a baking sheet lined with foil.

– Place a decoration on top, if using.

– Leave to set.

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.