PALEO "THIN MINTS"
For the cookies:
- 1 cup organic almond butter (raw if possible)
- 2 eggs (pastured, of course)
- 3/4 cup coconut sugar
- 1 tsp baking soda
- 1/2 cup organic cocoa powder
- 1 tsp vanilla extract (homemade!)
For the mint chocolate ganache:
- 1 1/2 cups chocolate chips (we used Enjoy Life's gluten & dairy-free chips)
- 1 tbsp coconut milk
- 1 tsp peppermint extract
1. Preheat your oven to 350*F.
2. Beat all of the cookie ingredients together with an electric mixer.
3. Place the dough on a large piece of plastic wrap. Place another piece of wrap on top of the dough. Using a rolling pin, roll the dough out as thinly as you can between the pieces of plastic wrap. Place the rolled out dough on a baking sheet, and stick it in the fridge to chill for about ten minutes.
4. Once chilled, use a cookie cutter or glass (we found that a shot glass was the perfect size) to cut out cookie circles. Line a baking sheet with a silpat or parchment paper and place the cookies there about two inches apart. Bake until set; about 10 minutes.
5. Ganache time! Set up a double boiler, and pour the chocolate chips, coconut milk and peppermint extract into the upper bowl. Turn the heat up to medium-high. Whisk occasionally until the chocolate melts and everything is mixed well. Reduce the heat to low; taste and adjust to your preferred level of mint-ness.
6. Dip the cooled cookies one at a time into the ganache. (We only did one side of the cookies, and it's more than decadent.) Put your completed "Thin Mints" back into the fridge to harden, and attempt not to snarf up too many immediately.
7. We wrapped these up in sets of two in plastic wrap, and kept them in the freezer. They are the perfect treat after a demanding WOD, during a PMS blitz or for absolutely no reason at all. Mmmmmm...
Sorry there's no photo to go with this post, but I ate all the evidence.