Peppermint - Thrive Nutrition RDN

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Peppermint Hot Chocolate

Peppermint Hot Chocolate

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Author: Amy MS, RD, LDN
Total Time: 7 minutes
Yield: 2 Servings 1x
Diet: Vegan

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Description

Peppermint Hot Chocolate is the perfect cozy drink on a winter day. Dairy-free & naturally-sweetened.

Ingredients

Units Scale

2 cups Unsweetened Soy Milk
4 Pitted Dates
2 tbsp Cocoa Powder
2 tbsp Maple Syrup
1/2 tsp Vanilla Extract
1/8 tsp Peppermint Extract
Crushed Candy cane or marshmallows, optional for serving

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Instructions

Place the soy milk into a microwave safe container. Microwave for 1-2 minutes to heat it up.
Pour the warm milk into a blender, then add the remaining ingredients to the blender.
Blend on high for 1 minute until the mixture is smooth.
Pour into two mugs and top with crushed candy canes, enjoy!

Prep Time: 5 minutes
Cook Time: 2
Category: Drink
Method: Blender
Cuisine: American

Nutrition

Serving Size: 1
Calories: 143
Sugar: 23g
Sodium: 13mg
Fat: 2g
Carbohydrates: 30g
Fiber: 4g
Protein: 5g
Cholesterol: 0mg

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Homemade Thin Mint Cookies (Gluten-Free)

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Author: Amy MS, RD, LDN
Total Time: 45 minutes
Yield: 38–40 Cookies 1x
Diet: Gluten Free

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Description

Homemade Thin Mint Cookies are even better than the Girl Scout’s version! A perfect crisp cookie center with a delicious chocolate peppermint coating, now you can have Thin Mint Cookies anytime of the year!

Instructions

Preheat oven to 350° F. Cover a sheet tray with a silpat or parchment paper and set aside.
In a medium-sized mixing bowl, add the almond flour, cocoa powder, Xanthan Gum and salt. Whisk to combine.
Slice the butter into small cubes and add to the dry ingredients. Using a fork or pastry cutter, cut the butter into very small pieces into the almond flour mixture (smaller than pea size!). Then add the maple syrup, water and peppermint extract and stir together with a spatula.
Form the dough into a disc, wrap in plastic wrap and place into the refrigerator for 15 minutes. This helps to make rolling the cookies out much easier!
After 15 minutes, remove the dough from the refrigerator and place onto your work surface. Place a piece of parchment paper or plastic wrap over the dough, then roll it out, this makes rolling much easier! Roll the dough out to about 1/8″ thick.
Next, use a 2″ circle cutter, cut out the cookies and place onto your prepared sheet tray.
Bake for 12-17 minutes. (Be sure to check the cookies at 12 minutes, you want them to be crispy but don’t allow them to burn!) Allow cookie wafers to cool completely.
While the cookie wafers cool, make the chocolate coating. To a microwave safe bowl add the dark chocolate chips and coconut oil.
Microwave on 25 second intervals, stirring in between each, until the chocolate is just melted. Then add in the peppermint extract and stir to combine.
Take a chocolate wafer, dip into the melted chocolate coating, turning the wafer to coat the entire cookie. Let any excess chocolate drip off into the bowl and place the cookie onto your prepared sheet tray with a silpat or parchment paper.
Continue with remaining wafers, coating each in chocolate.
Place the coated cookies into the freezer for 10 minutes or refrigerator for at least 15 minutes to allow the chocolate to set.
Store the cookies in an airtight container in the freezer or refrigerator, however you like your thin mints! Enjoy!