Ingredients
Equipment
Method
- Line a baking sheet with parchment paper or wax paper and set aside.
- Place dairy-free chocolate melting wafers in a microwave-safe bowl. Microwave for 30 seconds and stir. Microwave for another 15 seconds and stir thoroughly until completely smooth and melted.
- Stir in peppermint extract and mix well.
- Using a fork, dip each cracker into the melted chocolate to coat completely. Tap the fork gently on the edge of the bowl to remove excess chocolate.
- Slide each coated cracker onto the prepared parchment-lined baking sheet.
- Refrigerate for 15 minutes or until the chocolate is fully set.
- Serve cold or store in an airtight container in the refrigerator for up to two weeks — or freeze for up to three months.
Nutrition
Notes
Always check Simple Mills Almond Flour Cracker and dairy-free chocolate melt labels carefully for mammalian-derived ingredients as formulas can change. Start with 1/4 teaspoon peppermint extract and taste before adding more — it is very potent. Serve cold or frozen for the best crispy texture. These freeze beautifully for up to three months. Individual alpha-gal reactions vary — always read labels carefully.