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If you’re trying to embrace healthy eating, reduce your sugar intake, and cut out white flour and processed foods, but you still want to indulge once in a while, you’re going to love love love these guilt-free no bake chocolate mint cookies!
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Once I made a commitment to stick to a healthy diet to manage inflammation naturally, without medication, I had to learn a few new cooking tips, and creative ways to replicate my old favorites using healthier ingredients. Now that I have had a lot of practice, I can assure you that there is no reason to ever feel deprived, especially around the holidays when you want to go all out and celebrate the season.
This recipe is easy to make, and the ingredients are so much healthier than cookies made with flour. We’re using dates, which are high in fiber, iron, and other nutrients; and coconut, which contains manganese, an important nutrient for healthy bones. The recipe also calls for raw cacao, which is the unroasted version of chocolate. In its raw form, cacao is high in disease-preventing antioxidants, and also promotes healthy blood pressure and blood sugar levels.
The measurements are by weight so that it will be accurate every single time you create it. You will need a little digital kitchen scale, which you can pick up at any grocery store or grab this awesome digital scale right here.
Here are the ingredients you will need:
- 9.5 ounces pitted dates
- 3.2 ounces coconut flakes
- ½ teaspoon vanilla extract
- ¼ teaspoon Himalayan or other good salt
- 1.5 ounces raw cacao nibs
- 1.5 ounces raw cacao powder
- 1 tablespoon agave or maple syrup
- 4 drops peppermint essential oil
- 5 ounces dark chocolate, chopped (I’ve used Green and Black’s 70%, Trader Joe’s 72%, but you can use any brand you like. You can also use dark chocolate chips)
- Optional: an organic candy cane, crushed up, to sprinkle on top
Place all the ingredients except for the 5 ounces of dark chocolate in a food processor and pulse until everything is broken down and bound together.
Prepare a cookie sheet by lining it with parchment.
Portion the cookies using a small melon baller and roll between your palms to make a ball shape. Space the balls evenly on the cookie sheet, and flatten them out into small flat circles using a spatula or your hand. You can tidy up the shape with your fingers. You want the cookies to be thin, approximately 1/8” thick-ish.
In a double boiler or a Pyrex measuring cup over a pan of boiling water, melt the chopped dark chocolate (or chocolate chips). Once the chocolate is melted, here is the fun part: Using small tongs or a fork, dip each cookie in the melted chocolate to coat completely. Shake off extra drips, and space the cookies evenly on the parchment lined cookie sheet. Place them in the refrigerator for an hour or so, to set the chocolate and firm up the cookies.
If you’re garnishing the cookies with the candy cane sprinkles, do that before the chocolate sets.
Enjoy these healthy cookies, and don't feel guilty, because all of the ingredients are good for you!