Vegan Andes Mints
A dreamy blend of silky white chocolate infused with peppermint extract, nestled between two smooth, rich layers of dark chocolate. It’s a super easy, irresistibly tasty plant-based spin on the ultimate after-dinner indulgence.
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 8x8 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.