Friday, September 14, 2012

Vegan Junior Mints

Back before I was vegan, I LOVED Junior Mints. Especially at the movie theater. These days, I won't eat them because they contain gelatin. My last trip to the grocery store prompted me to pick up some Peppermint Oil, and I set out to create a vegan Junior Mint from scratch... without a recipe.

Despite my recent blog posts, I am not a natural cook. I often burn things on the stove, so much so my husband has made a rule that I need to set a timer any time I cook anything. Needless to say, making up a recipe is a big deal for me.

But no fear, all you need for this recipe is a microwave, freezer, a cookie sheet, parchment paper or slipmat, and 2 plastic bags for piping... oh, and the ingredients:



3 T Organic Powdered Sugar
1 T Rice milk
3 t Organic Corn Starch (very important to avoid GMO corn)
4 or 5 drops Peppermint Oil
1/2 bag Chocolate Chips (dairy-free)

Prep the cookie sheet by placing a parchment paper sheet on it, and stick it in the freezer while you do the next step.

Microwave the chocolate chips in a glass bowl, stirring every 20-30 seconds. It shouldn't take more than 45 seconds, so keep your eye on it.

Spoon the melted chocolate into the piping bag, seal it, and cut off the tip. Retrieve your prepped cookie sheet and pipe the chocolate onto the parchment paper in small, flat dollops. 



Stick the cookie sheet back in the freezer while you prep the peppermint filling. Whisk together the sugar, rice milk, corn starch and peppermint oil. Test it, and make sure it's minty enough for you. If not, add more! Also, if the mixture seems very runny, add more corn starch. Transfer the mixture into the other plastic bag and seal. Check to make sure your chocolate has hardened up in the freezer... if so, you're ready for the next step.

Pipe on the peppermint mixture to the chocolate dollops. If the chocolate starts to get soft and melty, just return the cookie sheet back to the freezer for a few minutes and continue. Once each dollop has been covered, return the cookie sheet back to the freezer while you prep the next chocolate layer.



Melt the rest of the chocolate chips, and transfer to the bag. Check to make sure the peppermint filling and chocolate is hard, and pipe on the final layer. Return to the freezer as long as you can stand it. Once they are very firm, you can transfer them to an airtight container and keep them in the freezer. They hold up well in the fridge, but I really love when minty treats are cold. Up to you.



These didn't last long....


I slowed down just long enough to take a picture of the creamy center. YUM!

1 comment:

Hambergoosa said...

yum, thanks for the recipe. And Great minds think alike when it comes to dressing up our mannequins!

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