Vegan Andes Mints (Edit recipe)

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Who can resist the chocolatey, minty delight of Andes mints? A dreamy blend of silky white chocolate infused with peppermint extract, nestled between two smooth, rich layers of dark chocolate. This homemade vegan twist has all the charm of the original but is even better—completely dairy-free. It’s a super easy, irresistibly tasty plant-based spin on the ultimate after-dinner indulgence.

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Original Recipe

PREP TIME

00 minute

COOK TIME

15 minutes

INGREDIENTS

11

Serves: 44

Ingredients

Bottom Chocolate Layer

150 grams Dark Chocolate, (Lindt Excellence 70% bar)
.75 tsp Coconut Oil

Middle Mint Layer

150 grams White Chocolate, (Enjoy Life Dairy Free white mini baking chips)
1 Tbsp Coconut Oil
.25 tsp Peppermint Extract
1 whole Green Food Coloring, - 8 drops (365 plant-based food coloring)

Bottom Chocolate Layer

150 grams Dark Chocolate, (Lindt Excellence 70% bar)
.75 tsp Coconut Oil

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Line an 8×8 square pan with parchment paper.
Add the chocolate and coconut oil (for the bottom chocolate layer) to a small pot, melt them over medium heat, stir well to combine.
Pour the melted chocolate into the prepared pan, making sure it is spread out evenly.
Place the pan in the fridge for 10 minutes for the chocolate to set.
Once the bottom layer of chocolate is set, prepare the middle mint layer.
Place the white chocolate and coconut oil in a small pot, melt them over medium heat and stir well to combine.
Add the peppermint extract and green food coloring to the melted chocolate, stir until well combined.
Remove the pan from the refrigerator and pour the white chocolate layer over the chocolate layer, making sure it is spread out evenly.
Place the pan in the refrigerator for 10 minutes so the mint layer can set.
Once the mint layer is set, prepare the top layer of chocolate.
Place the chocolate and coconut oil in a small pot, melt over medium heat and then stir well to combine.
Pour the melted chocolate over the mint layer, making sure it is spread out evenly.
Place the pan in the refrigerator for 20 to 30 minutes so all 3 layers are completely set.
Remove the mints from the refrigerator and enjoy.
Tip: to get clean lines when cutting, allow the mints to warm to room temperature before cutting into smaller pieces.
Store the Andes mints in the refrigerator in an airtight container.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	66
Fat:	4 g
Carbohydrates:	6 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	1 mg
Fiber:	0 g
Sugars:	3 g
Sugar Alcohol:	0 g
Calculated per serving.