Vegan Choc Mint Slices


So I'm knocking a wall down in my kitchen at the moment. Or, to be more accurate, Pete-the-Carpenter is knocking a wall down in my kitchen. Pete's great! He teaches me all about steel lintels and rendering walls, and brick footings and the difference between old lime cement and modern cement. Incidentally, if you're ever chipping old lime cement off old bricks make sure your old glove doesn't have a hole in the thumb, because the lime will gradually corrode your exposed skin and that shit hurts! 

Anyway, Pete's brill and he deserves biscuits, so I asked him what his favourite biscuits were and he said choc mint slices. I'm not entirely sure he wanted me to go and make a homemade version that is low-sugar, gluten free and vegan...but life's about compromise, and he didn't seem to mind when I arrived with a tray of these. 

Did I mention they're VEGAN, GLUTEN FREE and LOW SUGAR? Actually, full disclosure: the peppermint buttercream icing is certainly not low-sugar, but the biscuits themselves are so you get to feel half-wholesome while eating them. Next on my list of things-to-veganify are mars bars and snickers (my nephews' requests). Any other requests for things made vegan? Leave them in the comments below and I'll do my best to make them for you!



(makes about 40 biscuits)

For the biscuits

150g vegan butter

3/4 cup almond meal

1 cup coconut flour

1/4 cup and 1 Tbsp icing sugar

3/4 cup cocoa

2 tbsp vanilla 

For the peppermint icing

100g vegan butter, melted

1 3/4 cups icing sugar

1 1/2 tsp peppermint essence

For the chocolate coating

2-3 blocks of vegan dark chocolate


In an electric blender, combine the vegan butter, almond meal, coconut flour, icing sugar cocoa and vanilla essence. Blend until it forms a smooth dough. If it’s still a bit crumbly don’t worry, it will still roll into a biscuit sheet once it’s out on the bench. 

Place the dough between two sheets of glad wrap, roll out into a thin sheet, then refrigerate for 30 mins. 

Cut circles out of the dough with a cookie cutter. I used one that is about the size of an Oreo and it yielded 40 biscuits. 

Place the biscuits on oven trays lined with baking paper, and bake at 170˚C for 10-15 minutes, or until they are crisp and have browned slightly. Leave to cool. 

To make the peppermint icing, combine the melted vegan butter, icing sugar and peppermint essence in a bowl, and mix until smooth. Spread about 1 teaspoon of icing onto the top of each biscuit. Leave for a few minutes to set. 

Melt the dark chocolate in a heat-proof jug. One by one, gently dip each biscuit (with the peppermint icing on top) into the molten chocolate so that they are entirely covered in a layer of chocolate. Place the choc-covered biscuits on baking paper-lined trays until the chocolate sets. Eat while drinking a nice big cup of tea.