Vegan Thin Mints

• Vegan
• Gluten free

• Produce

  • 1/2 cup Cacao powder
  • 8 Medjool dates, pitted

• Refrigerated

  • 1/2 cup Water or non-dairy milk

• Condiments

  • 5/16 cup Maple syrup

• Baking & Spices

  • 1/2 cup Brown rice flour
  • 3/4 tsp Mint extract

Found on feastingonfruit.com

Description

Ingredients

• 1/2 cup brown rice flour
• 1/3 cup cacao powder
• 1/4 cup + 1 tbsp maple syrup
• 1/4 tsp mint extract
• 8 pitted medjool dates
• 1/2 cup water or non-dairy milk
• 1/2 tsp mint extract
• 2 tbsps cacao powder

Directions

• Cookies: Preheat the oven to 350F.
• Mix together all the ingredients to form a thick dough.
• Roll into balls. Arrange on a lined pan. Flatten with a jar or cup and a piece of wax paper to prevent sticking.
• Bake for 10 minutes at 350F.
• Let them cool before coating.
• Coating: Blend all the ingredients until smooth. Transfer to a bowl.
• Place a cookie in the bowl and flip to evenly coat. Remove any excess coating. Place on a pan/plate lined with wax paper.
• Repeat with all the cookies.
• Freeze for at least 4 hours but preferably overnight.
• Eat straight from the freezer.