Mouthwatering Vegan cookbook recipe: After late dinner mints

After late dinner mints

These after late dinner mints are a Mouthwatering Vegan dessert. (Miriam Sorrell)

With drool-worthy images accompanying recipes for sweet potato moussaka, tandoori kofta masala, lemon poppy seed cheesecake, and more, Mouthwatering Vegan is aptly titled. Miriam Sorrell, the Malta-based blogger behind Mouthwatering Vegan Recipes, authored this 304-page cookbook, which is influenced by her Mediterranean roots and years living in England.

Subtitled “Over 130 Irresistible Recipes for Everyone”, Mouthwatering Vegan was published this month by Random House of Canada under its Appetite by Random House imprint. The book’s eight recipe chapters cover breakfast, juices, and smoothies; appetizers and sides; soups and salads; pasta, pizza, and burgers; curries; mains; desserts, cakes, and treats; and cheeses and dairy alternatives.

Mouthwatering Vegan

Miriam Sorrell wrote and photographed Mouthwatering Vegan.

In the introduction, Sorrell notes that, for her, veganism is a “way of life” rather than a “lifestyle choice”. “After trying a few of my recipes, you’ll realize that eating vegan needn’t mean sacrificing flavor or beautiful presentation, or missing out on the joys of creative cooking and delicious eating,” she writes. Sorrell goes on to quickly discuss vegan nutrition issues and essential cooking tools and supplies before getting into the recipes. The book concludes with a five-page “Why Vegan?” afterword.

This week, Mouthwatering Vegan is on a Canadian blog tour, and we decided to take part and share a recipe from the book. (The Vegan Cookbook Aficionado kicked off the tour, which stops next at North Vancouver Vegan.) Here’s one that caught my eye in the desserts chapter.

After late dinner mints

Makes about one 7-inch (18-cm) square

I’ve always loved the idea of a miniature after-dinner sweet as an elegant way to finish off a well-rounded meal. And if it has the digestive qualities of mint, even better. The problem lies in self-restraint—something this little delicacy challenges on a large scale. Suffice it to say, by the time the coffee is topped up, a scraping of chocolate and a whiff of mint will be all that remain on the serving plate.



  • 4 oz (125 g) good-quality vegan dark chocolate
  • 2 tsp (10 mL) vegan margarine or unsweetened coconut oil
  • a few drops of peppermint oil
  • 3 fresh mint leaves, very finely chopped


  • 2 tsp (10 mL) cornstarch
  • 2 tsp (10 mL) vegan icing sugar
  • 3 Tbsp (45 mL) unsweetened coconut oil
  • 1 tsp (5 mL) peppermint extract
  • 1 Tbsp (15 mL) nondairy milk (see page 249 or use purchased)
  • 3 fresh mint leaves, very finely chopped

To assemble

fresh mint leaves, for garnish



  1. Melt the chocolate together with the other coating ingredients, either using the double boiler method (see page 225) or in the microwave.


  1. Combine the filling ingredients in a bowl and mix using a small hand whisk or electric blender. Transfer the filling to a very small saucepan set over low heat and cook, stirring constantly, until creamy. Remove from the heat, stir in the remaining mint leaves and allow to cool for a few minutes.

To assemble

  1. For the chocolate coating, cut a piece of parchment paper about 7 inches (18 cm) square. Place the paper on a 6-inch (15-cm) square plate or other flat, square surface of about the same size (like a Tupperware lid). Make sure the paper is slightly larger than the plate so it will catch any chocolate that falls off.
  2. Coat the parchment paper with half the melted chocolate, spreading it evenly. Place in the freezer for 15 minutes, or until solid.
  3. With a spatula, spread the minted filling evenly over the chocolate layer, and return to the freezer for another 15 minutes or so, until firm to the touch.
  4. Spread the remaining chocolate overtop—do this gently in order not to agitate the filling mixture, in case it has not yet fully set. Garnish with extra mint leaves and cut another piece of parchment paper to place loosely on top. Return to the freezer for another 15–20 minutes, then refrigerate.
  5. Remove the parchment paper and use a sharp knife to cut into squares, triangles or whatever shapes you fancy. Serve in a colorful, shallow bowl and enjoy!

Note: Peppermint oil can be found in natural food stores and natural pharmacies. It’s very concentrated, so a few drops are all you need.

Mouthwatering Vegan blog tour

The Mouthwatering Vegan blog tour has arrived.

2 thoughts on “Mouthwatering Vegan cookbook recipe: After late dinner mints

  1. Pingback: Wild Rice Salad80twenty

  2. Pingback: Mouthwatering Vegan Cookbook | Body by Plants

Comments are closed.