September 12, 2019
Mint peppermint patties are one of my favorite candies of all time. Chocolate and mint together is the most genius idea ever! But of coarse, knowing that the store-bought ones aren't healthy and are loaded with added sugar and many other unwanted ingredients I knew that I had to re-create this favorite candy so that I could enjoy it more.
These are made with my favorite sugar-free chocolate, they have a creamy coconut butter filling that tastes very minty and fresh. These are my go-to treats and I love putting them in the freezer so when I'm craving something with chocolate and mint they are right there for me to enjoy!
RECIPE Mint Chocolate Cups
(Dairy-Free, Sugar-Free & Gluten-Free)
4-5 TBSP dairy-free milk of choice (I used almond milk)
2 ½ tsp mint extract
½ tsp vanilla (optional)
¼ tsp spirulina powder (for color)
1 ½ c chopped chocolate or chocolate chips of choice
1-2 tsp coconut oil
24 mini muffin tin
Start by melting your chocolate chips, and coconut oil in a double boiler on medium heat, on the stove top. Stir until they are completely melted and creamy.
While you are waiting for the chocolate to melt you can make the filling at the same time.
Add your coconut butter, powdered monk-fruit sweetener and dairy-free milk together until smooth and creamy. If your coconut butter is hard you will want to soften it up first.
Add your mint extract, vanilla extract and spirulina powder and mix until fully incorporated into the coconut butter mixture.
Place your liners in the mini muffin tin. Take your melted chocolate and put 1 tsp in the bottom or each and spread the mixture around the edges and sides
Place in the freezer for 10-15 minutes until set. Then remove and add 1 tsp of the coconut butter mixture. Place in the freezer again for 10 minutes
When you remove from the freezer add 1 tsp of the chocolate mixture again on the top and spread evenly.
Now pop it into the freezer AGAIN once more time, and let set for about 15-20 minutes. When you take them out they are ready to eat!
*To soften up your coconut butter place the glass jar in 1-2 inches of water in a small pan on the stove until it softens up or you can just use the squeezable coconut butter. It’s kind of like a double-boiler method but you don’t want to let it get too hot. Just low heat temperatures.
*Use organic ingredients when feasible