My Holiday Obsession: Raw, Vegan Thin Mints

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The Holiday season is upon us once again, and for most dancers that means Nutcracker Season (joy of joys…). Most people, myself included, battle with this season not because of holiday stress, but because of all the delicious sweets that abound seemingly everywhere you go. Your stomach tells you yes, but your body tells you no. I vowed this season to discover a healthy, naturally satisfying and energy-giving treat that won’t make you crash half-way through waltz of the flowers. And succeed I did! Enjoy these delicious raw, vegan thin mint cookies that I adapted from Sarma Melngailis’ book ‘Living Raw Food’ (she also happens to own my favorite restaurant in NYC, Pure Food and Wine– check it out!).

Dough:

4 cups fine almond flour

4 cups raw cocoa powder

1.5 cups maple powder

1/2 teaspoon salt

1.5 cups coconut butter, warmed to liquefy

2 tablespoons peppermint extract

2.5 teaspoons vanilla extract

Chocolate Oil:

1.25 cups coconut butter, warmed

3/4 cup plus 2 tablespoons raw cacao powder

3.5 tablespoons maple syrup

pinch of salt

2 tablespoons powdered blue-green algae (optional)

To Assemble:

In a large bowl, combine almond flour, cocoa powder, maple powder, and salt.

In a separate bowl, combine coconut butter with peppermint and vanilla extracts. Add to dry ingredients and combine well by hand to form dough.

Press dough into a parchment-lined sheet pan. Place in refrigerator until chilled.

Blend all chocolate oil ingredients in blender or food processor until smooth (the algae is my addition, but its flavorless and a great source of natural energy and vitality). Pour one cup of oil over dough and return to refrigerator until hardened.

Remove from sheet pan and cut into small squares. Voila!!!!

 

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