This recipe is a spin off of the traditional Andes Mints chocolate candy. These mint chocolates have a naturally colored, smooth cacao butter filling and are dipped in dark chocolate. This recipe is Paleo, Keto and Vegan friendly.
- For the Filling: Place cacao butter in a small saucepan and melt on the stove top, over low heat.
- Once cacao butter is fully melted, turn off heat and whisk in powdered monk fruit, peppermint flavor and spirulina.
- Pour filling into a miniature silicone muffin pan (making 12 mints) and freeze for 10-20 minutes, or until set.
- For the Chocolate Coating: Place dark chocolate in a small saucepan and melt on the stove top, over low heat.
- Once the chocolate is fully melted, retrieve the hardened fillings from the freezer. Individually dip each filling into the melted dark chocolate and set on a sheet of parchment paper.
- Optional: drizzle any remaining chocolate over the mints and add a leaf (or two) of fresh mint.
- Place in the fridge or freezer to set.
- Store in fridge or freezer.
Cacao Butter: coconut butter may be used in place of cacao butter, but the texture will be slightly different.
Powdered Monk Fruit: use anywhere from 2 Tbsp - 1/4 cup monk fruit, depending on your taste preference. Also, feel free to sub any powdered sugar for the monk fruit sweetener.
Peppermint Flavor: peppermint oil may be used instead, however it is much more potent than peppermint flavoring. Adjust to taste if you are using peppermint oil/extract.
Spirulina: the more spirulina you use, the darker the mints will be. Use as much or as little as you want. Just note, the color is darker in liquid form...when the cacao butter solidifies it lightens up.
Dark Chocolate Chips: I recommend using extra dark chocolate (85-100% cacao) if you make the filling sweet.
Keywords: peppermint, chocolates, Paleo, Keto, Vegan, nut free, coconut free, dairy free, egg free, dessert, St. Patrick's Day, Christmas