#mintygoodness

Indulge in these delicious vegan chocolate mint patties made with a creamy cashew filling and a rich dark chocolate coating. They're perfect for satisfying your sweet cravings!

Ingredients: 1 cup soaked cashews. 1/4 cup maple syrup. 1/2 tsp peppermint extract. 1/4 cup coconut oil, melted. 1 cup dark chocolate chips.

Instructions: Using a food processor, blend cashews that have been soaked, maple syrup, peppermint extract, and melted coconut oil until the mixture is smooth. Put parchment paper on the bottom of a baking sheet. With your hands, shape the cashew mixture into small patties. Place them on the baking sheet that has been prepared. Fridge the baking sheet with the patties on it for about 30 minutes, or until they are firm. For 30 seconds at a time, stir the dark chocolate chips in a bowl that can go in the microwave until the mixture is smooth. Once the patties are cold, take them out of the freezer and coat each one evenly with the melted chocolate. Place the patties back on the baking sheet and freeze them for another 15 to 20 minutes, or until the chocolate is set. Once the chocolate mint patties are set, put them in the fridge in a container that won't let air in until you're ready to serve them.

Prep Time: 20 minutes

Cook Time: 50 minutes

Enjoy a Pineapple Mojito Green Smoothie, which tastes like a tropical paradise. The sweet pineapple, the fresh mint, and the health benefits of spinach come together in this blended drink that is both tasty and good for you. It's a great way to start the day or cool off on a hot afternoon because it has a hint of lime and is creamy from the Greek yogurt.

Ingredients: 1 cup fresh pineapple chunks. 1/2 cup fresh spinach leaves. 1/4 cup fresh mint leaves. 1/4 cup plain Greek yogurt. 1 tablespoon honey. 1 lime, juiced. 1/2 cup coconut water. 1/2 cup ice cubes.

Instructions: Place the fresh pineapple chunks, fresh spinach leaves, and fresh mint leaves in a blender. Add the plain Greek yogurt, honey, and lime juice to the blender. Pour in the coconut water and add the ice cubes. Blend all the ingredients until smooth and creamy. Taste the smoothie and adjust the sweetness or tartness by adding more honey or lime juice if desired. Pour the Pineapple Mojito Green Smoothie into glasses and garnish with extra mint leaves, if desired. Serve immediately and enjoy the refreshing tropical flavors!

Prep Time: 10 minutes

Cook Time: 0 minutes

These Mint Oreo Cupcakes are a delightful treat that combines the refreshing taste of mint with the irresistible crunch of Oreo cookies. Perfect for mint lovers!

Ingredients: 1 and 1/2 cups all-purpose flour. 1 and 1/2 tsp baking powder. 1/2 tsp salt. 1/2 cup unsalted butter, softened. 1 cup granulated sugar. 2 large eggs. 1 tsp vanilla extract. 1/2 cup whole milk. 1/2 cup mint chocolate chips. 12 Mint Oreo cookies, crushed for batter. 12 Mint Oreo cookies for decoration. Mint green food coloring optional.

Instructions: Warm up your oven to 350F 175C and put cupcake liners in a muffin tin. Mix the flour, baking powder, and salt together in a bowl with a whisk. Put away. Melt the butter and mix it with the sugar in another bowl until it is light and fluffy. One at a time, add the eggs and beat well after each one. Add the vanilla extract and mix well. Slowly add the dry ingredients to the wet ingredients, mixing in the milk every so often. Don't mix any further than that. Add the crushed Mint Oreo cookies and mint chocolate chips to the batter and mix them in well. If you want, you can add mint green food coloring. Fill each cupcake liner about two thirds of the way to the top with batter. In a hot oven, bake for 18 to 20 minutes, or until a toothpick stuck in the middle comes out clean. Take the cupcakes out of the oven and let them cool for a few minutes in the pan. Then, move them to a wire rack to cool completely. Put your favorite mint-flavored frosting on top of the cupcakes after they have cooled. Food coloring in green can also be used to change the color of the frosting. Put a whole Mint Oreo cookie on top of each cupcake to make it look nice. Enjoy your Mint Oreo Cupcakes!

Prep Time: 15 minutes

Cook Time: 20 minutes

Sweet and tropical bliss of this Mango Lychee Tart with Mint Whipped Cream. A perfect combination of flavors in every bite.

These Avocado Mint Cream Bars are a refreshing and indulgent treat perfect for any occasion. Creamy avocado combined with fresh mint creates a delightful flavor, while the almond flour crust adds a nutty crunch.

Ingredients: 2 ripe avocados. 1/4 cup coconut cream. 1/4 cup fresh mint leaves. 1/4 cup maple syrup. 1 tsp vanilla extract. 1 cup almond flour. 1/4 cup coconut oil, melted. 1/4 cup coconut sugar. Pinch of salt.

Instructions: In a food processor, blend avocados, coconut cream, mint leaves, maple syrup, and vanilla extract until smooth. In a separate bowl, mix almond flour, melted coconut oil, coconut sugar, and a pinch of salt until a dough forms. Press the dough into the bottom of a lined square baking dish to form a crust. Spread the avocado mint cream mixture evenly over the crust. Place in the freezer for 2-3 hours, or until firm. Once firm, remove from the freezer and slice into bars. Serve chilled and enjoy!

Prep Time: 15 minutes

Cook Time: 0 minutes

Easy Mint Chocolate Cookie Trifles are a delectable dessert that combines the refreshing flavor of mint with the richness of chocolate. Layers of crushed chocolate cookies and mint chocolate whipped cream combine to make a decadent treat suitable for any occasion.

Ingredients: 2 cups chocolate cookies, crushed. 2 cups heavy cream. 1/2 cup powdered sugar. 1 teaspoon mint extract. 1 cup chocolate chips. 1/4 cup chopped fresh mint leaves. 1/4 cup mini chocolate chips for garnish.

Instructions: Heavy cream and powdered sugar should be whipped together in a bowl until stiff peaks form. Add the mint extract and chopped fresh mint leaves to the whipped cream slowly. In 30-second bursts, melt the chocolate chips in a bowl that can go in the microwave. Stir the mixture between bursts until it is smooth. Carefully mix the melted chocolate into the whipped cream with mint. Put chocolate cookies that have been crushed and the mint chocolate whipped cream mixture in serving glasses or trifle bowls. Put another layer of the mint chocolate whipped cream on top of each one until the glasses are full. As a decoration, sprinkle mini chocolate chips on top of the cake. Put the trifles in the fridge for at least an hour before you serve them so that the flavors can mix. Enjoy! Serve cold.

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful twist on classic krispie treats, these Thin Mint flavored treats combine the crunch of crisp rice cereal with the irresistible flavor of thin mint cookies and a hint of peppermint.

Ingredients: 4 cups mini marshmallows. 4 cups crisp rice cereal. 1 sleeve of thin mint cookies, crushed. 3 tablespoons unsalted butter. 1/2 teaspoon peppermint extract. 1/2 cup semi-sweet chocolate chips. 1 teaspoon vegetable oil.

Instructions: Set aside a 9x9-inch baking pan that has been greased. Melt the butter and mini marshmallows together in a large bowl that can go in the microwave. Stir the mixture every 30 seconds until it is smooth. Add the peppermint extract and mix it in. To the marshmallow mix, add the crispy rice cereal and broken thin mint cookies. Mix everything together well. Use a spatula or your hands to press the mixture firmly into the baking pan that has been prepared. When you put the chocolate chips and vegetable oil in a bowl that can go in the microwave, melt them in 20-second bursts while stirring them. Pour the melted chocolate over the rice krispie treats that are in the pan. This will help the treats set. Put the pan in the fridge for about 30 minutes. Cut the treats into squares or bars after they have set. Serve and have fun!

Prep Time: 15 minutes

Cook Time: 5 minutes