Vegan Andes Mint
Who can resist the chocolatey, minty delight of Andes mints? A dreamy blend of silky white chocolate infused with peppermint extract, nestled between two smooth, rich layers of dark chocolate. This homemade vegan twist has all the charm of the original but is even better—completely dairy-free. It’s a super easy, irresistibly tasty plant-based spin on the ultimate after-dinner indulgence.
What you will need:
This homemade version of Andes mints comes together easily with just a handful of ingredients. I used Lindt Excellence 70% chocolate bars for the chocolate layers, feel free to use semi sweet or milk chocolate. I used Enjoy Life dairy free mini white chocolate baking chips for the mint layer. I am lucky enough to have a Whole Foods nearby and was able to find plant-based food coloring there.
Ingredients:
- dark chocolate (Lindt 70% Excellence Chocolate Bar)
- white chocolate (Enjoy Life Dairy Free White Mini Baking Chips)
- peppermint extract
- coconut oil
- plant based green food coloring (Whole Foods Plant-Based Food Coloring)
How to:
Making homemade Andes mints is a breeze, so let’s get started. Line an 8×8-inch square pan with parchment paper or use a 9×9-inch pan if you don’t mind the layers being a bit thinner.
To prepare layer no. 1, add the chocolate and coconut oil to a small pot. Heat over medium, stirring occasionally, until melted and smooth. Remove from the heat and stir a couple more times to ensure the chocolate and coconut oil are fully combined.
Pour the melted chocolate into the prepared pan, spreading it evenly over the bottom. Chill in the refrigerator for about 10 minutes, or until the chocolate has set.
Once the bottom layer is set, move on to layer two: Add the white chocolate and coconut oil to a small pot and melt them over medium heat, stirring frequently. Dairy-free white chocolate melts fast and can burn easily, so keep a close eye on it. It’s best to take the pot off the heat before all the chocolate has melted, then stir until the remaining pieces melt completely.
Stir the peppermint extract and green food coloring into the melted white chocolate until well blended. Take the pan out of the fridge and pour the mint layer over the bottom chocolate layer, spreading it evenly. Return the pan to the fridge for about 10 minutes, or until the mint layer has set.
Once the mint layer is set, move on to layer number 3: Place the chocolate and coconut oil in a small pot over medium heat. Stir occasionally as they melt together. When fully melted, remove from heat and give the mixture a couple of stirs to ensure the chocolate and coconut oil are completely combined.
Take the pan out of the refrigerator and pour the melted chocolate over the mint layer, spreading it evenly. Return the pan to the refrigerator for 20 to 30 minutes, or until all three layers have set.
Once the Andes mints have set, take the pan out of the refrigerator, slice, and enjoy. For clean, neat cuts, let the mints come to room temperature before slicing. Keep them stored in an airtight container in the fridge.
Alright, let’s get started. Please make and enjoy!
Vegan Andes Mints
Ingredients
Bottom Chocolate Layer
- 150 grams dark chocolate
- ¾ tsp coconut oil
Middle Mint Layer
- 150 grams dairy free white chocolate
- 1 tbsp coconut oil
- ¼ tsp peppermint extract
- 8 drops plant based green food coloring
Top Chocolate Layer
- 150 grams dark chocolate
- ¾ tsp coconut oil
Instructions
Bottom Chocolate Layer
- Line an 8×8 square pan with parchment paper.
- Add the chocolate and coconut oil to a small pot, melt them over medium heat, stir well to combine.
- Pour the melted chocolate into the prepared pan, making sure it is spread out evenly.
- Place the pan in the fridge for 10 minutes for the chocolate to set.
Middle Mint Layer
- Once the bottom layer of chocolate is set, prepare the mint layer.
- Place the white chocolate and coconut oil in a small pot, melt them over medium heat and stir well to combine.
- Add the peppermint extract and green food coloring to the melted chocolate, stir until well combined.
- Remove the pan from the refrigerator and pour the white chocolate layer over the chocolate layer, making sure it is spread out evenly.
- Place the pan in the refrigerator for 10 minutes so the mint layer can set.
Top Chocolate Layer
- Once the mint layer is set, prepare the top layer of chocolate.
- Place the chocolate and coconut oil in a small pot, melt over medium heat and then stir well to combine.
- Pour the melted chocolate over the mint layer, making sure it is spread out evenly.
- Place the pan in the refrigerator for 20 to 30 minutes so all 3 layers are completely set.
- Remove the mints from the refrigerator and enjoy.Tip: to get clean lines when cutting, allow the mints to warm to room temperature before cutting into smaller pieces.
- Store the Andes mints in the refrigerator in an airtight container.
