Ingredients
Scale
- 2 cups powdered sugar, sifted
- 8 oz unsweetened cream cheese, softened
- 1 tablespoon fresh orange zest, grated
- 1/4 cup orange juice, freshly squeezed
- 1 teaspoon pure vanilla extract
- 1/4 cup coconut oil, melted
- 1 tablespoon agar-agar powder
Instructions
- Line a baking dish (approximately 8×8 inches) with parchment paper, leaving some overhang for easy removal later.
- Preheat your oven to 350°F (175°C) if you plan to bake anything alongside.
- In a medium mixing bowl, combine softened cream cheese and powdered sugar using an electric mixer until smooth and fluffy.
- Add fresh orange zest, orange juice, and vanilla extract to the mixture and mix until well incorporated.
- Gently melt coconut oil in the microwave or on low heat on the stove until it's liquid but not hot.
- Gradually pour the melted coconut oil into your mixture while mixing continuously until fully combined.
- In another small bowl, mix agar-agar powder with 1/4 cup of water according to package instructions.
- Heat the agar-agar mixture gently until it dissolves completely, then quickly add it to your creamy base and mix thoroughly.
- Spoon dollops of your mixture onto the prepared baking dish using a small cookie scoop or two spoons, flattening them slightly for even shape.
- Refrigerate the mints for about 30 minutes or until set.
- Once firm, remove from the refrigerator and carefully lift out using the parchment overhang.
- Cut into squares or rectangles as desired and garnish with additional orange zest if desired.
Notes
Store mints in an airtight container.
No reheating necessary; enjoy chilled.
Serve with coffee for delightful pairing.
Use fresh orange zest for flavor.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Method: Mix
Nutrition
- Calories: 120 kcal
- Sugar: 8g
- Sodium: 5mg
- Fat: 3g
- Carbohydrates: 21g
- Fiber: 3g
- Protein: 0g
- Cholesterol: 25mg