0 from 6 votes
Faux-rango Mints (Homemade Vegan Frango Mints)
A homemade dairy-free version of Frango mints.
Total Time
4 hrs
Servings: 24 mints
Calories: 107 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- ½ cup coconut oil solid, not melted
- ½ cup raw cacao powder
- ⅓ cup raw cashew pieces soaked in water for at least 2 hours and rinsed
- ¼ cup + 2 tablespoons maple syrup
- 1 teaspoon peppermint extract
- 6 ounces high quality dark chocolate chopped
- 1 candy cane crushed (optional)
Instructions
- Combine the coconut oil, cacao powder, cashews, maple syrup, and peppermint extract in the small bowl of a food processor. Process until completely smooth--this could take some time, so be patient. (For mintier centers, add additional mint extract ¼ teaspoon at a time.)
- Line a small baking dish with parchment paper (I use a 7x5-inch dish). Pour the chocolate mixture into the dish and use a spatula to smooth the top. Place the dish in the refrigerator and chill for 2-3 hours, until the chocolate is solid. Remove the parchment and use a knife to trim any uneven edges from the chocolate, then cut it into 24 squares. Place the squares on a large plate that's been lined with parchment paper, cover it with foil or plastic wrap, and freeze for at least 8 hours.
- Place the chopped dark chocolate in a small microwave-safe bowl and microwave 30 seconds at a time, stirring after each interval, until it's melted (or use a double-boiler to melt it on the stovetop). Take the chocolate centers out of the freezer; one at a time, place them on a fork and dip them into the melted chocolate to coat, working quickly to make sure the centers don't melt. Let any excess chocolate drip off and carefully transfer each square back to the parchment paper-lined plate. Sprinkle the broken candy cane pieces on top, while the chocolate is still wet (it will solidify quickly!). Once all of the chocolates are dipped, refrigerate them for at least an hour before serving. Store in the refrigerator in a covered container; the mints can be served at room temperature for melty centers or chilled for more solid centers.
Cup of Yum
Notes
- While I tested this recipe with raw cacao powder, I think regular cocoa powder will work too.
Nutrition Information
Calories
107kcal
(5%)
Carbohydrates
8g
(3%)
Protein
1g
(2%)
Fat
9g
(14%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
1mg
(0%)
Sodium
2mg
(0%)
Potassium
98mg
(3%)
Fiber
1g
(4%)
Sugar
4g
(8%)
Vitamin A
3IU
(0%)
Vitamin C
1mg
(1%)
Calcium
12mg
(1%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24mints
Amount Per Serving
Calories 107
% Daily Value*
| Calories | 107kcal | 5% |
| Carbohydrates | 8g | 3% |
| Protein | 1g | 2% |
| Fat | 9g | 14% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 1mg | 0% |
| Sodium | 2mg | 0% |
| Potassium | 98mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 3IU | 0% |
| Vitamin C | 1mg | 1% |
| Calcium | 12mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.