My favorite part of eating at a particular Italian restaurant chain involves the bill and several Andes Mints. Since being dairy-free I have desperately longed for vegan Andes Mints so I set out to create my very own version…just in time for St. Patrick’s Day.

As quietly as I could on hardwood floor, I tip-toed my way {at one point, crawling on all fours} to leave an envelope filled with a note written by a leprechaun and 5 gold coins by the door without having my favorite little man hear me in the adjoining room. The entire time I was giggling to myself. It took everything in me not to bust up laughing and burst “It was MEEEE!! I wrote the note!!!” while he read with sheer delight. Okay, I read it to him–he cannot read.

Vegan Andes Mints - Fork & Beans

The excitement and surprise overwhelmed *me* with happiness. He counted all his money and screamed with joy that a leprechaun came to visit and left him FIVE gold coins. This is what I love about kids. Their bright, wide eyes towards the world; their “oooohs” and “aaaaahhs” over the thought of a tiny man in green leaving them treats just because–man, makes me wish I lived in the days of innocence and belief. Oh, to be a kid again!

Vegan Andes Mints - Fork & Beans

At least when I eat these homemade Andes Mints, they instantly take me back to those days. Remember when most restaurants would leave a few of these minty chocolates with your check? Nowadays, you can only really count on Olive Garden to do so. And since that is not my first {or any} choice when eating out, nor can I even eat these tasty chocolate mints, why not make them at home?


  • Vegan Andes Mints


    • 1/2 c. nondairy chocolate chips
    • 1/2 c. nondairy white chocolate chips or from a bar
    • 1/2 tsp. peppermint extract
    • few drops of all-natural green food coloring


    1. Line an 8x8 baking pan with parchment paper. Cut it so it perfectly fits on the bottom and dab the corners with melted chocolate so it stays in place. Allow to set {just a few minutes.
    2. Melt chocolate chips in a microwave safe bowl. Melt in 30 increments, stirring at each stop, repeat until smooth. Drop 1/4 tsp peppermint extract in and stir. Adjust to taste--add the remainder 1/4 tsp if it is not strong enough.
    3. Slowly pour HALF {or less} as the bottom layer into the pan. You want a thin layer so go slowly. Using the back of a spoon or the shake method, make sure it is evenly spread. Freeze for 2 minutes. Make sure it does not freeze completely!!! You don't want 3 separate layers that fall apart but you also don't want the chocolate layers to blend into it each other. Watch for the color of the top--when it is no longer shiny is a good indicator you're ready for the next layer.
    4. While you are flash freezing the first layer, melt the white chocolate chips in the same way in the microwave. Drop food coloring in, stir until smooth.
    5. Pour green chocolate for the thin 2nd layer. Shake until evenly spread. Freeze for 2 minutes or until no longer shiny.
    6. Repeat with 3rd chocolate layer. If you need to reheat your chocolate because it is hardening a little, place back in the microwave for 10-20 seconds. Freeze 2-5 minutes.
    7. Before it sets completely, using a knife, slice the shapes of your mints. I went for the classic rectangular shape. Allow to set until dry, either on the counter or in the freezer {if you are less patient like myself}.


    These measurements depend on the size of your pan. You will need to have more on hand if you are using a pan bigger than 8" x 8"


Vegan Andes Mints - Fork & Beans