Your whole food, plant-based life.

Raw Thin Mint Peppermint Patties

It all started with a hankering for a peppermint patty. A week later, I have three delicious, perfected recipes that can combine in a multitude of ways. Chocolate wafer cookie? Thin mint? Peppermint Patty? Minty “Oreo”? You can make them all. And to top it off, I used leftover nut-milk pulp for the cookies.


Raw Oreos @Rawmazing,com

Chocolate Covered Mint “Oreos”

Raw Thin Mints

Chocolate Mint Wafers

Raw Thin Mints

Raw “Thin Mints”

Raw Mint Patties

Raw Peppermint Mint Patties

Raw Oreo's

Raw Mint “Oreos”


All of the above were made from just three recipes. They are: Chocolate Cookies, Mint Filling and Chocolate Coating. From those three recipes, you can make all the options pictured!

I have been working on a recipe for a hard chocolate coating that will stay shiny but not be sticky. I have no patience for tempering and want a great taste. After a few experiments, I found a formula I love. And it works great for all of the treats above. The recipe is below.

A quick note: at times, I find things for the kitchen that I just can not resist. One of my latest transgressions was this Mini Whoopie Pie Pan. I knew I would never make mini whoopie pies, but I could see the potential for raw food. It makes a great mold! Just pack the raw dough into the cups, freeze and pop it out. If you are into that sort of thing, this pan works great. (click the link to order one)


Whoopie Pie Pan

Mini Whoopie Pie Pan

Raw Thin Mints

Raw Thin Mint, Raw Peppermint Patty, Raw Minty "Oreo" and Raw Chocolate Covered Mint "Oreos"

Chocolate Coating

  • 1/2 cup raw cacao butter
  • 1/2 cup raw, organic coconut oil
  • 1 cup raw cacao powder
  • 2-4 tablespoons raw agave or liquid sweetener of choice
  • 1/2 teaspoon organic peppermint extract
  • 10 drops stevia (optional if you want it a little sweeter)
  1. Melt cacao butter and coconut oil in dehydrator (115 degrees) or carefully over hot water.
  2. Whisk in cacao powder, agave and optional stevia.
  3. Let sit until it thickens slightly.


Mint Filling

  • 1 cup unsweetened, dried coconut
  • 1/2 cup coconut oil
  • 2 tablespoons raw agave or liquid sweetener of choice
  • 1 teaspoon organic peppermint extract
  1. Place coconut in food processor and process until it is powdered. Do not over process or it will turn into coconut butter.
  2. Add coconut oil, agave and peppermint. Pulse to combine.
  3. Chill until it begins to set. If it gets hard, just warm to room temp again.


Chocolate Wafer Cookies (makes 24)

  • 2 1/2 cups nut-milk pulp flour (or almond flour)
  • 1 cup raw coconut sugar
  • 1/2 cup raw cacao powder
  • 2/3 cup coconut oil, melted
  • 1 teaspoon organic peppermint extract
  1. Mix all ingredients together.
  2. Roll into balls and press to flatten or press into whoopie pie mold. Chill.


For the Raw Mint Patties:

  1. Shape Mint filling into balls and flatten. Dip into chocolate sauce and let harden.


For the Mint “Oreos” (and chocolate dipped “Oreos”):

  1. Roll Mint filling into ball, press flat, place between 2 chocolate wafers.
  2. Dip in Chocolate Coating if desired.


For the Raw Thin Mints:

  1. Dip chocolate wafer in chocolate. Let set cool and up.
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  1. Marie W wrote on November 18, 2015

    What other liquid sweeteners work for this recipe? Coconut nectar? Or is it possible to leave that out & just use stevia?

    • Susan wrote on November 18, 2015

      You need to replace a liquid with a liquid. You could use maple syrup, coconut nectar, etc. Cheers!

  2. Dina wrote on September 6, 2015

    Made these today, all I can say wow! I used dehydrated almond pulp for cookies.

    I made it as written except left the peppermint oil out of the chocolate coating. Cookies crumbled when formed so I made oreo tarts.

    Make these, make these!!!

  3. sofia wrote on January 4, 2015

    This recipe looks so damn delicious! I am wondering if i could use coconut flour instead of almond flour- or would that effect the taste too much? Thanks so much for all your beautiful inspirations- very delightful indeed! x

  4. Kathleen wrote on January 17, 2014

    What could I substitute for the cacao butter, can’t find it in my town, wanted to make very soon.

  5. Kathy wrote on October 26, 2013

    What yummy looking recipes you have….my question is this….I am quite new to this “raw way of things”….I went vegetarian a few years ago and am tying to go vegan by the end of the year, I know other posters mention substitutions and whatnot, and clearly this is a RAW site (I get that), however, my question was this, before I go and spend the $22 on just the ‘raw cocoa butter’ that you have listed above, are the soy alternatives in grocery stores not good for these kinds of recipes? I don’t have an outlet to most of these ingredients except for purchase online, and we know how pricey that can be, but if I were to substitute the butter, would it just not work or be gross? Thanks for your help/advice. :)

    • Susan wrote on October 28, 2013

      I would not use soy alternatives. They would affect the flavor, the consistency, etc. Also, anything that is a modified soy is not desirable.

  6. Pleschette wrote on October 26, 2013

    I can eat an entire sleeve of thin mints, so I stopped buying them. Thanks for sharing this HEALTHY option!

  7. Kristy wrote on September 7, 2013

    I made this recipe and actually layered all 3 to make a mint slice. I put the wafer on the bottom, the filling in the middle and the chocolate on top and it is divine. It’s quite rich so you don’t need to eat a lot but it’s so so good. Thank you so much for sharing the recipe.

  8. Hollie wrote on September 7, 2013

    Wow… My friend and I made these today with my 2 year lending a helping hand!! They are so good! We adjusted a little by using half half coconut and blended hazelnuts for the filling. Can’t wait for our next rawmazing rawoff. Thanks

  9. Maria wrote on September 4, 2013

    Hi, I was looking for a thin mint patty type thing and found these recipes. I have essential oil of peppermint, and right now, and maybe for a couple weeks, I have living mint in the garden. How do I use this/these, and keep it as raw and as healthy as possible?



    • Susan wrote on September 4, 2013

      I would make sure your peppermint essential oil is food grade. Then substitute to taste. :-)

  10. Elizabeth wrote on August 13, 2013

    Just stumbled upon your site and can’t wait to make something … mmm mmm mmm!


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