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Easter can mean something very different for each family. For us, it means a small get-together with a big lunch, being grateful for spring time, and diving into lots of delicious chocolate. Mmmmm.

If there’s one thing I’ve always been hellbent on doing for my kids every Easter though, it’s making sure that they enjoy Easter candy like most children. Which means that I create all my treats from the awesomeness of my kitchen.

You would think that by now the chocolate companies would have caught on that not everyone wants milk fat and corn syrup solids in their candy…but I guess not. SO, that means candy molds, double boilers, and taste testing. Okay….so it’s not so bad lol.

One recipe that I really wanted to recreate recently is a vegan thin mint. I tossed ideas around for a good action plan, thought back to my own experiences eating thin mints, went through my supplies aaaaaaannnnd…came up with something pretty damn good!

What I really love about this recipe is that you can leave out the peppermint extract, which would magically transform it into an almond joy. Mmmmmmm almond joys.

This is the affect mainstream chocolate has on you long term by the way. Call this blog my cry for equality in the candy isle. I demand service damnit! I demand chocolate covered almonds absent of eggs and milk! I demand world peace and, and, and “veeps!” (FYI, that’s vegan peeps).

*Steps off of soapbox*

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Anyway, back to my science experiment in the kitchen- it was a success amongst the children and family members, which was what I was going for. You can make these super cute by pouring them into a bunny mold for your vegan little ones, OR you can take the lazy way out and just pour them into a baking dish. I did both, to test it out for you and it worked both ways.

If you have children, I highly recommend trying the bunny mold. Something magical happens when a child gets a home-made chocolate bunny for Easter- it makes their whole day and puts you in the lead for *best parent ever.* Where to find the molds you ask? Specialty craft stores sell them, or you can grab one here: Wilton Bunny Basket Candy Mold.

Chocolate Bunny Vegan Thin Mints

Bottom layer ingredients:

  • 2/3 C almonds, soaked overnight
  • 1/2 C coconut oil
  • 1/2 C unsweetened coconut flakes
  • 1/3 C brown rice syrup
  • 1 tsp vanilla extract
  • 2 tsp peppermint extract
  • 1/2 tsp salt

Top layer ingredients:

  • 10 oz vegan chocolate chips
  • 6 Tbsp coconut oil
  • 2 2/3 C organic* powdered sugar
  • 1/4 C cocoa
  • 2 tsp vanilla extract
  • 1 tsp peppermint extract
  • 3-4 Tbsp almond milk

*Some powdered sugar companies use bone char during the processing- from what I’ve gathered, if you buy organic they do not process their sugar this way so you’re in the clear! Of course, the more organic you can buy, the better!

Directions:

  1. Reserve the liquid from your almonds, and then place all of the ingredients for the bottom layer in a food processor, running until smooth. You can use some of your reserved liquid if you need to get things moving.
  2. Transfer mixture to a small baking dish (I used an 8×8), and/or set some aside for your bunny molds. Spread evenly to cover the bottom of the dish.
  3. In a double boiler, combine all the ingredients for the top layer, and stir until all the chocolate is melted and the mixture is smooth.
  4. Remove from heat, and pour onto your almond mixture, spreading evenly across. If you are using bunny molds, pour some of the chocolate into your molds, spreading out evenly, and then top with some of the saved almond mixture.
  5. Cover with plastic wrap, and refrigerate for at least 4 hours, or until treat has hardened (I let my bunnies sit overnight).
  6. When hardened, pop out the bunnies with a butter knife and cut your tray into squares. Keep refrigerated- this is like fudge so it will melt if left out for too long. Enjoy!

What about those Classic Peanut Butter Eggs? Get the recipe HERE!

veganthinmintcollage

Chocolate Bunny "Thin Mints"
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Bottom layer ingredients
  1. 2/3 C almonds, soaked overnight
  2. 1/2 C coconut oil
  3. 1/2 C unsweetened coconut flakes
  4. 1/3 C brown rice syrup
  5. 1 tsp vanilla extract
  6. 2 tsp peppermint extract
  7. 1/2 tsp salt
Top layer ingredients
  1. 10 oz vegan chocolate chips
  2. 6 Tbsp coconut oil
  3. 2 2/3 C organic* powdered sugar
  4. 1/4 C cocoa
  5. 2 tsp vanilla extract
  6. 1 tsp peppermint extract
  7. 3-4 Tbsp almond milk
  8. *Some powdered sugar companies use bone char during the processing- from what I've gathered, if you buy organic they do not process their sugar this way so you're in the clear! Of course, the more organic you can buy, the better!
Instructions
  1. Reserve the liquid from your almonds, and then place all of the ingredients for the bottom layer in a food processor, running until smooth. You can use some of your reserved liquid if you need to get things moving.
  2. Transfer mixture to a small baking dish (I used an 8x8), and/or set some aside for your bunny molds. Spread evenly to cover the bottom of the dish.
  3. In a double boiler, combine all the ingredients for the top layer, and stir until all the chocolate is melted and the mixture is smooth.
  4. Remove from heat, and pour onto your almond mixture, spreading evenly across. If you are using bunny molds, pour some of the chocolate into your molds, spreading out evenly, and then top with some of the saved almond mixture.
  5. Cover with plastic wrap, and refrigerate for at least 4 hours, or until treat has hardened (I let my bunnies sit overnight).
  6. When hardened, pop out the bunnies with a butter knife and cut your tray into squares. Keep refrigerated- this is like fudge so it will melt if left out for too long. Enjoy!
Beautifully Bohemian https://www.beautifullybohemian.com/wordpress/

What is your favorite Easter memory? Share in the comments below!

randi

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