Keto Thin Mint Truffles Food

KETO THIN MINTS

Steps:

• Preheat oven to 350 F. Line a baking sheet with parchment.
• Combine all the cookie ingredients in a bowl. Stir to form a dough. Freeze your dough for about 5-10 minutes as it makes it much easier to roll out and cut.
• Once frozen roll out the dough about 1/4 inch thick. Cut dough into circles with a cookie cutter or small jar lid. I found the shape of a champagne glass turned upside down was perfect.
• Bake 7 minutes. As they cool they will firm up. Cool for 10 minutes and then freeze the cookies while you make the coating. This helps the coating stick.
• For the coating, carefully melt the chocolate chips and coconut oil in the microwave or a double boiler on you stovetop. The coconut oil makes the chocolate much smoother and easier to coat. Once melted stir in the peppermint extract.
• Dip cookies in chocolate and place on a parchment-lined plate, and freeze.
• I stored these in the freezer once done for the classic crispiness of Thin Mints!

THIN MINT COOKIE TRUFFLES

Steps:

• Combine pulverized cookie crumbs and cream cheese, mixing together with a wooden spoon to distribute as evenly as possible. When no longer able to incorporate with a spoon, with your hands squeeze mixture together to bind. Form mixture into 24 1-inch balls and place on a wax paper lined baking sheet. Freeze for 1 hour.
• In the meantime, melt the dark chocolate bark or melts in a double boiler. Using a toothpick, dip truffles completely into melted dark chocolate and twirl to allow the excess to drip off. Place back on lined baking sheet and, if desired, sprinkle with nonpareils before chocolate sets, otherwise see green drizzle below. Refrigerate until firm.
• If drizzling with the melted green-colored chocolate, melt in double boiler. Color melted white chocolate with 2 drops of green food coloring. Drizzle over the top cooled truffles with a back-and-forth decorative pattern.