It’s chocolate time!
Mint chocolate time!
Thin mints, the number 2 favorite of Girl Scout cookies was the next item to tackle on Girl Scout Re-Do week. I did Samoas yesterday.
Here’s an funny story: I was
kicked out asked to not come back to Girl Scouts. Seriously. And it’s not because I didn’t sell enough cookies. (I think I sold 50 boxes to my family alone.)
I’ve always been kind of a smart-mouth. I don’t remember exactly what transpired all those years ago, but I do remember that it involved talking back to my leader one-to-many times. It’s not exactly a proud moment in my life, but something that always pops into my mind the second I hear the word Girl Scouts. Or Thin Mints.
Which is why I affectionately refer to these babies as chocolate mint brownie bites. Raw brownie batter coated in smooth milk chocolate. If you read my rant yesterday, you know that my mission this week is to make healthier versions of that spring time favorite: Girl Scout Cookies.
While these don’t have the same crunch as a Thin Mint, they nail the chocolate and mint pairing perfectly. Keep them in the fridge to much on when you’re craving a sweet treat. Or need to avoid your co-worker begging you to buy more cookies.
A much more acceptable afternoon snack. The perfect pairing with an ice cold glass of almond milk.
Chocolate-Mint Brownie Bites
1/2 cup walnuts
3/4 cup pitted dates, packed
1 tbsp. cocoa powder
1/2 cup chocolate chips, divided
1/4 tsp. mint extract
1/4 tsp. vanilla extract
Combine walnuts, dates, cocoa powder, mint and vanilla extracts in the bowl of a food processor. Combine until very crumbly. Add 1/4 cup chocolate chips and a pinch of salt. Pulse together a few times to combine. Taste. You can add more cocoa powder, if desired.
Roll into balls. Set in the fridge until firm, about 30 minutes.
When finished, combine 1/4 cup chocolate chips and 1 tsp. neutral oil in a microwave safe bowl. Heat until melted, about 1 minute. Stir together until creamy.
Lightly dip the top of each ball into chocolate and place onto a piece of wax paper. Place back in the fridge until hard.
Eat! Store leftovers in the fridge!