It is the middle of February which means it is officially Girl Scout cookie season. When you are out at the grocery store, you are probably seeing those adorable green-vested little girls selling Thin Mints. Do me a favor though, resist the impulse to buy them! While Thin Mints do not include any animal products, which makes them an option for vegans or anyone following a dairy-free or egg-free diet, they are high in saturated fat and high fructose corn syrup, refined white flour, partially hydrogenated oil and contain lots of added sugar. High fructose corn syrup alone has been known to increase inflammation, which is associated with an increased risk of obesity, diabetes, heart disease, and cancer.
I have found the perfect nutrient-dense substitute for when you are craving a chocolate peppermint dessert, thanks to Jessica Murnane’s cookbook One Part Plant. With only four ingredients, this treat is quick to make and can last weeks in the freezer. Don’t get me wrong – I definitely encourage you to donate to the Girl Scout’s, but make sure to add these high-quality ingredients to your shopping list to replace those unsavory ingredients in the Thin Mints.
4-INGREDIENT CHOCOLATE PEPPERMINT CUPS
Yields about a dozen cups
Ingredients:
2 T. raw honey
1/4 tsp. peppermint extract
1 cup chocolate (I used 6 ounces dark chocolate chips)
Flakey sea salt
Directions:
1. In a small bowl, stir together the honey and peppermint extract until combined. Arrange mini cupcake liners on plate(s) or fill a mini cupcake pan with the liners.
2. Melt the chocolate (I did this in the microwave in 30-second bursts, stirring after each one). Fill the bottom of each cup with 1 teaspoon of the melted chocolate. Add a small dollop of the honey mixture in the center, then top it with another teaspoon of the chocolate.
3. Sprinkle a little sea salt over the cups (note: if you want the salt to stay visible on top like mine, wait until the cups have chilled for about 5 minutes to sprinkle with salt). Freeze the chocolate until firm, about 30 minutes, then they will be ready to eat! For maximum longevity, store them in the refrigerator in a sealed bag.
