Vegan Mint Slices

GUYS I am so so excited about this recipe, I think it’s the best thing I’ve ever made. In Australia we have these cookies called Mint Slices by the same makers as the famous Tim Tam, and I’m proud to say I’ve not only successfully veganised them, but they’re even better than the original – fresh, creamy, no added preservatives. Yum. I promise they don’t taste vegan, too. The peppermint extract totally disguises any hint of cashew or coconut.

Makes about 20 cookies. Takes about 40 minutes prep and cooking time plus several hours chilling time.


 

Ingredients

Chocolate shortbread:

2/3 cup plain flour (make gluten-free by changing this to rice flour)

1/3 cup rice flour

1/3 cup vegan butter, cubed

1/3 cup caster sugar

1 tbsp cocoa powder

1/2 tsp vanilla extract

 

Cream filling:

3/4 cup raw unsalted cashews

1/2 cup coconut cream

1/2 cup icing sugar

1 tbsp peppermint extract

1 tbsp raw cocoa butter*

1 tsp vanilla essence or vanilla bean paste

Pinch sea salt

 

Chocolate coating:

200g vegan dark chocolate (I used Lindt 85% cocoa)

 

Method

Prepare by soaking cashews in boiling water for 30 minutes, covered in foil, and preheating the oven to 160*C.

While cashews are soaking, combine all dry biscuit ingredients in a bowl and mix well, then rub butter through with fingertips until it resembles coarse breadcrumbs. Form into a smooth dough with hands, adding a splash of water or plant-based milk if too dry, then continue to knead until all brought together. Roll out about 5mm thick on a floured surface and cut out small (about 4cm diameter) circles using a cookie cutter. Place circles on baking trays lined with parchment and bake for 20 minutes.

During cookie baking time, drain cashews well and blend together with coconut cream, peppermint extract and vanilla essence using a blender or food processor. Add icing sugar and continue to blend well, ensuring there are no lumps. Stir through salt and cocoa butter, and place cream filling in the fridge for an hour or so to set slightly.

Once cookies and filling are both cool, dollop heaped teaspoonfuls of filling onto cookies and spread slightly to cover the biscuit in a smooth dome. Once covered, transfer cookies to a board covered in baking paper and put in the freezer for several hours so that the filling won’t melt when dipped in melted chocolate in the next step.

To coat cookies in chocolate, gently melt the chocolate in a deep bowl over the stove or in the microwave on medium-low power. Remove cookies from freezer. First, dip the biscuit side of the cookie in the chocolate, then tip upside down and dip the filling side in. This makes sure the delicate filling is exposed to the melted chocolate for a shorter time. Once the entire cookie is coated in chocolate, place it back on the baking paper board. Repeat for all cookies. The chocolate will start to set at room temperature due to the cold cookie, but an extra 30 minutes in the fridge will make it extra hard.

You can store your mint slices in an airtight container for ages, but if you’d like the cream filling a little firmer, keep them in the fridge.

 

*this is a high-melt point solid plant fat so will help the filling stay stable at room temp. You can sub coconut oil but it’ll melt at about 25 degrees

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