Well, folks, word on the street is that it’s that Thin Mint time of year. As much as I adore Thin Mints (and could eat them by the sleeve directly out of the freezer), I do not approve of the mile’s long ingredient list, most particularly the partially hydrogenated palm kernel oils and soy lecithin. Indeed, I rehashed the Samoa a couple of years ago for the same reasons. But dang, thin mints are the perfect spring treat. So yesterday afternoon, inspired by the sunshine streaming through the windows, the bouquet of tulips that I scored for $3.33 at Whole Foods, and the good cheer of a weekend ahead of me, I re-created the beloved treat. My version is grain-free, dairy-free, and sugar-free and contains loads of the healthy fats that health authorities have denigrated for years. Turns out, fat is actually really good for you.
Behold, the Fatty Mint!
3 cups almond flour; ½ cup or so of unsweetened cocoa powder; 1 tsp peppermint extract & ½ teaspoon for the chocolate coating; ¼ cup chia seeds; 3/4 of a bar of unsweetened baking chocolate (or, whatever kind of dark chocolate you like; I used a bar of Ghirardelli’s unsweetened chocolate. With dark or unsweetened chocolate, quality matters.); stevia (or honey) (as many drops to taste); ½ cup (or so) of coconut oil
Place the almond flour, cocoa powder, chia seeds, and peppermint extract in a mixing bowl, and melt the coconut oil in a microwave-safe cup. Pour the melted oil over the mix, and then add a couple of drops of stevia into the mix as well*. Mix the batter, and then assessing how sweet you’d like your cookies, add more sweetener (or not). The batter should be wet enough that you can roll it into little balls, without them crumbling. If your batter is too dry, add a little more coconut oil. (Of course, if you’re subbing honey for the stevia, your batter will be plenty wet.)
After your ingredients are well-incorporated, roll the batter into about 1 inch balls. These treats are very rich, so a bite-size is just about perfect. After you’ve rolled the balls, melt ¾ of a bar of chocolate in a microwave-safe bowl (or a double-boiler). Drop ½ tsp. of peppermint extract into the melted chocolate, and if you’re using unsweetened chocolate, add a couple of drops of Stevia to the chocolate as well. Mix the chocolate well. Transfer the melted chocolate to a small cup or ramekin for an easier dipping mechanism — things will get messy quickly! Dip the cookies into the chocolate, and then place them in the freezer, since we all agree that Thin Mints simply must be frozen. These Fatty Mints should be served cold.
*If you’re new to baking with stevia, start small. You can always add more sweetness, but you can’t take it away! I ended up using about 7 drops of stevia. If you’d prefer to use honey, start with ⅓ cup. The cocoa powder is quite bitter, so you’ll need a good amount of honey to balance out the flavor.
Jared and I tried a few “Fatty Mint Balls” (hmm, maybe the name needs some improvement?) after dinner last night, and I do declare, these are legit.