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Raw Thin Mints [Vegan]

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These raw thin mints are seriously so tasty. If you love thin mints or After Eight Chocolates, this recipe is for you.

Raw Thin Mints [Vegan]

This Recipe is :

Dairy Free Raw Vegan Vegan






For the Filling:

  • 1/2 cup coconut butter, melted
  • 1/4 cup coconut cream
  • 1/4 cup maple syrup
  • 4 drops of peppermint oil (more or less to taste, start with few drops)
  • Pinch of spirulina or matcha powder for color (optional)

For the Chocolate Coating:

  • 1/4 cup raw cacao powder
  • 1/4 cup coconut oil, melted
  • 1/4 cup maple syrup


  1. Mix the filling ingredients in a mixing bowl. Start lightly with the peppermint oil, few drops first and then add little by little until you reach wanted strength of minty flavor.
  2. Pour the filling mixture into round silicone molds (muffin molds for example). Just a thin 0,5 cm layer in each. Place the mints in the freezer to set.
  3. Mix all the chocolate coating ingredients in a clean mixing bowl.
  4. Once the raw thin mints are completely firm, dunk them in the chocolate filling and place in the fridge to set. Best stored in fridge or freezer. Enjoy!

Nutritional Information

Per Serving: Calories: 123 | Carbs: 12 g | Fat: 9 g | Protein: 1 g | Sodium: 4 mg | Sugar: 8 g





Raw vegan desserts and quick, meat-free dinners that anyone can make. Heidi Turunen is a self taught raw vegan chef, food photographer and the owner of Rawlicious Delicious. She is passionate about real food and specialises in raw desserts. Since Heidi was a kid, she wanted to build a career, that she is passionate about, so she would never be working. And that is exactly what she did. Heidi now owns raw food business in Queensland Australia, supplying cafes, catering and making raw treats to order.



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