Easy Vegan “Thin Mints”

Ah Girl Scout cookie season! Though many of those delicious little buggers are indeed vegan, they increase in price every year. If you want a cheaper and more accessible alternative, look no further than this easy peasy recipe!


There are no specific measurements because it’s just about throwing ingredients together, it’s super simple.

Ingredients

  • Vegan chocolate chips (or bar form is fine, just cut the bar smaller)
  • Few drops of Peppermint extract
  • Round crackers (we love Ritz)
  • Optional: coconut oil

Directions

  • Melt the chocolate chips with a double boiler method, I like adding coconut oil to make the process easier but it is not required. Stir frequently until no lumps are left.
  • Line a cookie sheet with parchment paper and set your crackers in place
  • When the chocolate is ready, remove it from the heat and add as much peppermint extract as you please. There’s no right or wrong amount.
  • Coat each cracker in the chocolate mixture and place back on the parchment lined tray.
  • Put the delicious ‘cookies’ into the fridge to harden and you’ve got yourself some thin mints!

Vegan Cheesecake 

It took me a while to perfect this recipe, but now that I have I cannot wait to share it! This is an easy recipe for a decedent dairy-free cheesecake.


With your choice of crust and toppings, it’s easy to personalize!

Ingredients:

For Nut and Date Crust
3/2 cup Chopped Walnuts/Almonds
½ cup Pitted Dates

For Graham Cracker Crust
1 1/2 cups finely ground graham cracker crumbs
1/3 cup white sugar
6 tablespoons melted butter

For Filling
3.5 oz Medium Firm Tofu
8 oz Toffuti Cream Cheese
⅔ cup Sugar
⅓ cup Lemon Juice
2 tbsp Cornstarch

Caramel sauce 
1 cup brown sugar
1/4 cup non-dairy milk
3 tbsp vegan butter

Ganache
10 oz. semisweet chocolate
½ cup non-dairy milk

Directions:

Nut Crust 

1. Place the dates and nuts in a food processor and chop up until crumbly.

2. Spray the bottom of your pan with some cooking spray. Then place the date and buy mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Graham Cracker Crust

1. Place the graham crackers in a food processor until crumbly. Add melted butter and sugar and process again.

2. Spray the bottom of your pan with some cooking spray. Then place the graham cracker mixture on top. Using your hands, or an object, press the crumbs down so it forms a thick and dense layer.

Caramel Sauce

1. Add the milk, butter, and sugar in a pot on medium heat

2. Stir/whisk until combined and leave on the stove for about 8 minutes

3. Remove from heat and let cool to thicken

Cream Cheese Filling

1. In a blender, mix the tofu, Tofutti cream cheese, sugar, corn starch, and lemon juice until smooth.

2. Pour this tofu mixture on top of crust.

3. If wanted, drizzle in caramel sauce

4. Bake for 35-40 min at 350F.

5. Chill in fridge for about 1 hr at least

Ganache

1. Add water to a pot and simmer

2. Place bowl over the water and add the chocolate and dairy-free milk

3. Stir until melted and smooth

4. Pour over cheesecake and chill until hardened

Decorate how you please and enjoy!

Peanut Butter Chocolate Bliss Balls

Blissful is an understatement. 

Ingredients:

  • 2 cups pitted and softened dates
  • 2 cups rolled oats
  • 4 tbsp maple syrup
  • 3 tbsp peanut butter
  • 2 tbsp cocoa powder
  • 1-2 tsp vanilla extract

Toppings or Add-Ins:

  • Coconut
  • Almonds
  • Cashews
  • Chocolate nibs or chips

Add all ingredients to a food processor and pulse until combined. The consistency should be sticky and moldable.

Roll in coconut, nuts, or chocolate for a professional finish.

(If you want just chocolate bliss balls, omit the peanut butter. If you want peanut butter bliss balls, omit the cocoa powder.)