What can possibly be better than Girl Scout thin mints? Vegan Thin Mint Truffles! Decadent chocolate-mint cookies are combined with dairy-free cream cheese and covered with rich chocolate. Bonus - these irresistible little morsels of deliciousness are quick, no-bake, and incredibly easy to make!
Have you been looking for thin mint recipe ideas? I’ve got the one for you!
Imagine little truffles that are full of soft, chocolatey-mint magic we all love so much, and are covered with a hard chocolate shell. These vegan cookie balls are the ultimate sweet treat!
They are perfect for St. Patrick’s Day, Grinch Day, Earth Day, parties, or any day!
We love loading up on girl scout cookies from my sweet little niece. If it isn't cookie season, you can actually order them from Amazon or buy these made by Back to Nature. I've also found a version of chocolate mint cookies sold by Walmart that are actually vegan!
I absolutely love thin mints and can always count on them being vegan. Recently, after eating my umpteenth cookie, I had an itch to make something new with them.
In addition to being a big hit with everyone who’s tried them, these truffles are incredibly easy to make. In fact, so easy that you can make them with your children while wearing your baby. Don’t ask me how I know this, haha!
Reasons You’ll Love this Recipe
- No bake
- Dairy-free, vegan
- Quick and easy to make
- Long fridge or freezer life
- Perfect sweet finger-food to share
Ingredient Notes and Substitutions
- Cookies - Either a box of thin mints from your local Girl Scout troop or chocolate mint cookies from the grocery store work. Many are accidentally vegan!
- Vegan Cream Cheese - Use about half of a standard 7.5 to 8-ounce vegan cream cheese container.
- Chocolate Chips - Any vegan chocolate chips or a bar can be used.
- Coconut Oil - Coconut oil helps make the melted chocolate a little more workable.
- Toppings - Toppings such as sprinkles and icing are optional. They add an extra bit of fun and sweetness. I use green to follow along with the “mint” theme.
How to Make Vegan Thin Mint Truffles
Here are some quick visual steps. Find the full recipe with exact measurements on the recipe card below.
Crush the Cookies - Pulse the cookies in a food processor for a couple of minutes until the texture is similar to sand. You can also crush the cookies by putting them in a gallon bag and rolling over them with a rolling pin.
Mix-In the Vegan Cream Cheese - Combine the cookie crumbs and vegan cream cheese in either the food processor or a bowl. The mixture will be pretty moist.
Form the Truffle Balls - Scoop out 1.5 tablespoon-sized amounts from the cookie mixture and roll them into balls. Place them on a parchment paper and into the freezer for 15 minutes.
Melt the Chocolate - Start to prepare the chocolate coating after the truffle balls have been in the freezer for 10 minutes. Add the chocolate chips and coconut oil to a small bowl and heat them in the microwave at 15-second intervals until most of the chocolate is melted. Then give it a good stir. The last few pieces of unmelted chocolate will melt as you stir them into the rest of the chocolate.
Coat the Truffles - Once the balls have chilled, dip them in the chocolate melted chocolate one at a time. You can use two forks, a fork and a spoon, or even a fork and toothpick for this step. Roll each one around so they’re fully coated, lift them to let the excess chocolate drip off, then place them back on the lined baking sheet. If you want to use sprinkles, this is the time to drop a few on top before the chocolate sets. If you’re icing the truffles, wait until the chocolate has hardened.
Chill and Enjoy! - Place the truffles back in the freezer for 5-10 more minutes before enjoying them.
These vegan thin mint truffles are good in a sealed container for 2 weeks in the refrigerator or 3 months in the freezer. If frozen, move them to the refrigerator the night before you plan to eat them.
Related Vegan Recipes
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Vegan Thin Mint Truffles
- 9 ounces thin mint cookies (one box)
- 4 ounces vegan cream cheese, softened, (half a standard container)
- 1 cup vegan chocolate chips
- 1 tablespoon coconut oil
- green sprinkles or icing, (optional)
- Crush the cookies in a food processor or with a gallon bag and rolling pin.
- Add the softened vegan cream cheese and pulse the mixture a little longer to combine. Or, pour the cookie crumbs into a medium-sized mixing bowl and stir in the softened vegan cream cheese until it’s fully combined.
- Scoop out 1.5 tablespoon-sized portions of the cookie mixture and roll them into balls.
- Place the cookie balls on a baking sheet lined with parchment paper. Chill the truffles in the freezer for 10 minutes.
- Add the chocolate chips and coconut oil to a small bowl. Heat it up at 15-second intervals, stirring in between, until most of the chocolate has melted. Stir the chocolate until it’s fully melted and smooth.
- Dip each ball into the chocolate and fully coat it. You can use a toothpick or fork for this. Lift the truffles and let the excess chocolate drip off before placing them back on the lined baking sheet.
- If you’re adding sprinkles, immediately drop a few on top of each truffle before the chocolate sets. If you’re using icing, let the chocolate set before adding the icing.
- Chill the truffles in the freezer for an additional 10 minutes. Enjoy!
StorageThese vegan thin mint truffles are good in a sealed container for 2 weeks in the refrigerator or 3 months in the freezer. If frozen, move them to the refrigerator the night before you plan to eat them.
The nutrition information is estimated and can vary depending on brands and measurements used.
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