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The Self Examiner

Sharing is very important to us at Cafe Gratitude. This blog is our means of connecting with you, our community through sharing what's happening with us and creating a conversation around the many facets of this community.

It’s that time of year again.  Sure, you tried to give up the enriched wheat flour, the partially hydrogenated oils, and the inverted sugars… but we all know what happens when those adorable girls show up at your door with boxes of Girl Scout cookies.  Are you sure you can resist the allure of thin mint bliss?

Well, thanks to Rawdorable chef Shannon Marie, you won’t have to.  Check out mission “Chocotastrophy,” her personal challenge to create raw vegan versions of the 5 top selling Girl Scout cookies: Thin Mints, Samoas (Carmel Delights), Tagalongs (Peanut Butter Patties), Do-si-dos (Peanut Butter Sandwiches), and Trefoils (Shortbread Cookies).

Read on below for the Thin Mint recipe, along with Café Gratitude’s recipe for Raw Chocolate.

And check out her original posts with all five recipes:

Click Here for the Thin Mint and Tagalong recipes on the Rawdorable blog

Click Here for the Trefoil, Do-si-do, and Samoa recipes on We Like It Raw.


Thin Mints 

1 cup almond meal

1/4 cup coconut flakes, ground into a powder

1/4 cup cacao powder

2 Tbsp. agave nectar

2 soft pitted dates

1 tsp. peppermint extract

dash of sea salt

*melted raw chocolate for dipping (see Café Gratitude’s recipe below)

In a food processor, combine almond meal, ground coconut and cocoa powder. Add the agave, dates, extract and sea salt, and process to create a ball of dough.
Flatten the dough into a sheet, and cut out cookie-sized circles. "Bake" the cookies in your dehydrator, flipping once, until crisp.
Then, dip the cookies in the melted raw chocolate and allow to set in the freezer.
All the cookies keep well in the freezer, so stock up to be ready for the Girl Scout cookie season. When you are tempted by the real deal, you can reach for your own raw version ... if they last that long. Happy eating :-)


Raw Chocolate (from Sweet Gratitude, a new world of Raw Desserts)

Makes about 6 cups of chocolate, that will last about 2 months refrigerated.


3 ½ cups cacao butter

4 vanilla beans (scraped insides only)

1 cup + 3 tablespoons powdered sucanat (finely ground in coffee grinder)

1/3 cup agave syrup

¾ teaspoon salt

22 ounces cacao powder


Blend the melted cacao butter and scraped vanilla until vanilla is completely broken down and the mixture is warm.  Pour 2 cups of blended vanilla-butter in your food processor (leave the remaining 1 ½ cups in the blender).  Add to the processor half the amount of cacao powder and begin processing (1 minute).

Stop and add the salt and powdered sucanat.  Resume processing (1 minute).

Resume blending the 1 ½ cups of remaining vanilla-butter.  While blender is running, slowly pour in the agave and blend until well combined.  Add the blended agave portion to the food processor and resume processing (1 minute).

Stop to add the remaining cacao powder and process for an additional 2-3minutes, scraping sides with spatula if needed. 

Use chocolate as needed – pour into a bowl for dipping Thin Mints or Tagalongs, or use to stripe Samoas!

Note: This chocolate is untempered and must be kept refrigerated to stay solid.  Sometimes chocolate will come out very thick.  This may happen for several reasons, the most common being that water has somehow gotten into the chocolate.  The best way to deal with this is to add more melted cacao butter, a tablespoon at a time, until the mixture thins out to the proper consistency.  The ideal consistency is when a chocolate can thickly coat a spoon and the excess easily and smoothly runs off it.

Leave a comment if you have earned your Rawdorable girl scout badge!

Thanks to Shannon Marie for the recipes and pictures.  Be sure to check out her Rawdorable blog, and vote for her in the Living Light Hot Raw Chef Contest (contestant #20)!

Comments (4)add comment
Raw Thin Mints!
written by Steve , July 17, 2011

Awesome. We recently discovered the "thin mints" replacement that Whole Foods carries. Tastes very much like them. But of course it's not raw. Looking forward to trying this recipe.
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written by shannonmarie (rawdorable) , July 19, 2011

Thanks so much for spreading the raw girl scout cookie love, and tacking on a yummy chocotastrophy-free raw chocolate recipe. I've gotten much better at my chocolate skills since then. I feel honored and grateful that you featured and supported me. Love ya!
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written by tabulyogang , August 07, 2011

gahhhh deliscioso! THank you for the recipe's! hahaha my little boy's birthday is coming and this is so handy.
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written by none , October 22, 2011

hello friend .. Thank you for sharing this information useful .. this really useful for all .. everyone will be thankful to u for this

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