This recipe is inspired by Thin Mint Girl Scout cookies (which I used to love). But this version is gluten free and vegan and takes just a few minutes to make! And once you taste this head to head with the cookie, you may never order thin mints again. (Sorry Girl Scouts.) Use quality cocoa, chocolate chips, and peppermint oil for the best flavor.
100 Calorie Thin Mint Rice Squares1 tsp coconut oil
2 Tbsp semi sweet chocolate chips (or chopped up chocolate bar... I used Kirkland Signature chocolate chips)
2 drops peppermint oil (use a good essential oil for best flavor... I used DoTerra Peppermint oil)
1 T powdered sugar
1 heaping T cocoa powder (I love Rodelle cocoa)
1- 1/2 cups rice squares cereal (ie- Chex, but I used Aldi brand rice squares)
In a microwave safe bowl, melt coconut oil and chocolate chips together (about 30 seconds at a time until melted). Add 2 drops of peppermint oil and mix well. Add 1-1/2 cups of rice square cereal and mix gently until the cereal is evenly coated with the melted chocolate mixture. Add the powdered sugar and the cocoa powder. Mix gently until the cereal is evenly coated.
Nutrition information: If you divide it up into three servings, each has about 100 calories, 3 grams of fat, and 1 gram of fiber. Not bad.
I prefer my chocolate dark, rich, and not too sweet. You can tweak this recipe's sugar/cocoa powder ratio if you like it sweeter: 1 T cocoa powder and 1 heaping T powdered sugar. This will add to the calories slightly.