Ingredients

The following ingredients have 24 Servings
  • 1 1/4 cup all purpose flour
  • 1/4 tsp salt
  • 1/8 tsp baking soda
  • 1/3 cup coconut oil
  • 1/3 cup  Vegan Cream Cheese, at room temperature
  • 1/2 cup sugar
  • 1 tsp natural vanilla extract
  • 1 oz unsweetened chocolate, melted
  • 2 tbsp unsweetened cocoa powder
  • 1/2 teaspoon natural peppermint extract (you can use more or less to taste)

Instruction

  • Combine flour, salt and baking soda in a small bowl. Set aside
  • In a large bowl, combine coconut oil, vegan cream cheese, sugar and vanilla extract. Beat, using an electric mixer, 1-2 minutes until creamy. Reduce the speed to low and slowly add the flour mixture. Continue beating until just incorporated
  • Using your hands, gather the dough together, remove a little bit more than half and set it aside
  • Add melted chocolate, cocoa powder and peppermint extract to the dough that is left in the bowl and beat until just incorporated
  • Wrap the plain and the chocolate dough in plastic wrap and refrigerate for 10 minutes
  • Remove the plastic wrap and place the 2 pieces of dough on two separate large pieces of parchment or wax paper. Roll each one into a rectangle, approximately 1/8 inch thick. Carefully place the chocolate dough over the plain and peel off the paper (try to align them the best you can)
  • Starting with the longer side closest to you, carefully and tightly roll the dough to form a long log. Wrap the paper around it and refrigerate for 10 minutes
  • In the meantime, preheat the oven to 350F. Line a large baking sheet with parchment paper. Cut the dough into 1/4 inch thick slices (you should get about 24) and arrange them over the lined baking sheet. Bake for 20 minutes