Last updated on January 14, 2026

The Sweet Comfort of Homemade Andes Mint Chocolates

There’s something nostalgic about biting into a creamy mint chocolate treat, isn’t there? It takes me back to those cozy nights spent with family, gathered around a warm fire, sharing stories and indulging in our favorite desserts. Perhaps you’ve found yourself craving a similar experience but thought making chocolate at home was just too challenging. Fear not! This recipe for Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) is not only easy to follow, but it also lets you customize every step according to your taste preferences. So, let’s dive into creating these delightful little mints without any stress at all!

A Quick Look at This Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Recipe

This delightful homemade Andes Mint Chocolates recipe is built around rich cacao butter and the refreshing essence of peppermint. The best part? You can indulge guilt-free since these chocolates are Paleo, Keto, and Vegan! Not only are they a healthier treat option, but they also allow you to enjoy the comfort of homemade sweets in just a few simple steps. So, what are you waiting for? Stick around for the full recipe and discover how easy it is to whip up a batch of sweet satisfaction right in your own kitchen!

Ingredients You’ll Need for Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)

When preparing your Homemade Andes Mint Chocolates, here’s what you’ll need to gather:

Essentials

70g Cacao Butter (5 Tbsp): This will serve as the base for your mint filling, lending a luscious texture to each chocolate.
1/4 cup Powdered Monk Fruit: A natural sweetener that keeps these treats sugar-free and low-calorie.
1 tsp Peppermint Flavor: This will infuse your chocolates with that classic minty taste that everyone loves.
1/4 – 1/2 tsp Spirulina: Adds a touch of vibrant color and nutritional benefits to your candies.
1/3 cup Dark Chocolate Chips: These will provide the irresistible outer chocolate coating.

Optional Add-ons

Fresh Mint: Perfect for garnish, giving your chocolates an extra pop of color and flavor.

Substitutions and Shortcuts

Cacao Butter: If you’re unable to find cacao butter, coconut oil works as a great substitute, though it may slightly alter the flavor.
Powdered Monk Fruit: You can use powdered stevia if monk fruit isn’t available; just adjust the quantity to suit your taste.
Peppermint Flavor: If you prefer a natural option, feel free to use peppermint extract, but be cautious with the amount, as it can be more potent.

How to Make Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Step-by-Step

Making these chocolates is a delightful process that anyone can tackle. Here’s how to do it:

Melt the Cacao Butter: Begin by placing the cacao butter in a small saucepan. Set it over low heat, stirring occasionally until it melts completely. This should take just a few minutes, and you want to ensure it doesn’t burn.
Mix in Sweetness and Flavor: Once the cacao butter is fully melted, turn off the heat, and whisk in the powdered monk fruit, peppermint flavor, and spirulina. Make sure everything is well combined; it should create a smooth, fragrant mixture.
Pour into Molds: Grab your miniature silicone muffin pan and carefully pour the filling into each mold, filling them to about three-quarters full. You should be able to make around 12 mints.
Freeze Until Firm: Pop the tray in the freezer for 10 to 20 minutes, or until the mints are set and firm to the touch.
Melt the Dark Chocolate: While the filling is firming up, take another small saucepan and place the dark chocolate chips inside. Again, melt them over low heat, stirring consistently until you achieve a smooth consistency.
Dip the Mint Fillings: After the mint fillings are set, take them out of the freezer. Carefully remove each one from the mold and dip it into the melted dark chocolate, ensuring it’s completely coated.
Set on Parchment Paper: Once dipped, place each mint on a sheet of parchment paper to set.
Drizzle Extra Chocolate (Optional): If you’re feeling a bit fancy, drizzle any remaining chocolate over the mints and garnish with a fresh mint leaf for an added touch of elegance.
Final Freeze: Allow the chocolates to chill in the fridge or freezer until the chocolate shell is set.
Store: Once ready, store your delectable Homemade Andes Mint Chocolates in the fridge for crispiness or in the freezer for a cold treat anytime!

Common Mistakes to Avoid

Making chocolates at home can feel daunting, but avoiding a few common pitfalls can help you achieve perfect results every time.

Mistake 1: Overheating the Cacao Butter

It’s crucial to melt the cacao butter gently over low heat. Overheating can cause it to scorch, resulting in a burnt taste that no one wants in their chocolate.

Mistake 2: Not Whisking Enough

Failing to whisk the ingredients thoroughly can lead to a lumpy texture. Take the time to whisk until the mixture is completely smooth for the best results.

Mistake 3: Skipping the Freezing Step

Be patient and allow the filling to freeze properly before dipping them in chocolate. If the filling is too soft, it may fall apart during the dipping process.

Serving Suggestions for Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)

These chocolates are a treat all on their own, but serving them with a few thoughtful additions can elevate your experience.

With a Cuppa

Pair these mint chocolates with a relaxing cup of herbal tea or coffee. The refreshing taste of mint complements warm beverages beautifully.

Gift-Worthy Treats

These chocolates make delightful gifts! Package them in a small tin or box tied with a ribbon for an easy homemade gift perfect for friends or family.

Dessert Platter

Include these mints as part of a dessert platter alongside fresh fruit or other homemade sweets for a vibrant and inviting spread at parties or gatherings.

It’s easier than it looks, customizable, and a cozy treat for beginners!

Making your Homemade Andes Mint Chocolates is a surefire way to impress yourself and those around you. This recipe is as easy as pie and lets you explore your creativity by adjusting ingredients to your liking. Plus, it’s a great entry into the world of homemade chocolates, inviting you to experiment with flavors and textures. Don’t hesitate—get to the kitchen and make your delicious batch today!

FAQs About Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)

How do I store Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)?

Store your Homemade Andes Mint Chocolates in an airtight container in the fridge to keep them fresh, or freeze them for a longer shelf life.

Can I use regular sugar instead of powdered monk fruit in Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)?

Yes, you can use regular sugar in your Homemade Andes Mint Chocolates (Paleo, Keto, Vegan), but it will no longer be suitable for those following a keto or paleo diet.

How long do Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) last?

When stored in an airtight container, Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) can last up to two weeks in the fridge or several months in the freezer.

Can I modify the flavor of Homemade Andes Mint Chocolates (Paleo, Keto, Vegan)?

Absolutely! Feel free to experiment with different extracts or add-ins to create your unique spin on these Homemade Andes Mint Chocolates (Paleo, Keto, Vegan).

Are Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) suitable for kids?

Yes, Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) are a healthier treat option and can be enjoyed by kids, especially since you control the sweetness and ingredients!

Homemade Andes Mint Chocolates

Author: joe-peackok
Total Time: 20 minutes
Yield: 12 mints 1x
Diet: Vegan, Keto, Paleo

Print Recipe

Description

Delight in these easy, guilt-free Homemade Andes Mint Chocolates, made with cacao butter and infused with peppermint flavor. Perfect for a cozy treat without the sugar.

Ingredients

Scale

70g Cacao Butter (5 Tbsp)
1/4 cup Powdered Monk Fruit
1 tsp Peppermint Flavor
1/4 – 1/2 tsp Spirulina
1/3 cup Dark Chocolate Chips
Fresh Mint (for garnish, optional)

Instructions

Melt the cacao butter in a saucepan over low heat, stirring occasionally until melted.
Turn off the heat and whisk in powdered monk fruit, peppermint flavor, and spirulina until well combined.
Pour the mixture into a silicone muffin pan, filling each mold about three-quarters full.
Freeze for 10 to 20 minutes until set.
Melt the dark chocolate chips over low heat, stirring until smooth.
Remove the mint fillings from the freezer and dip each into the melted dark chocolate until coated.
Set on parchment paper to harden.
Drizzle remaining chocolate over mints and garnish with fresh mint leaf, if desired.
Allow to set in the fridge or freezer until firm.
Store in an airtight container in the fridge or freeze for later enjoyment.

Notes

Be careful not to overheat the cacao butter to avoid a burnt taste. Whisking thoroughly ensures a smooth texture.

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Freezing, Melting
Cuisine: American

Nutrition

Serving Size: 1 mint
Calories: 70
Sugar: 0g
Sodium: 0mg
Fat: 7g
Saturated Fat: 5g
Unsaturated Fat: 2g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 2g
Protein: 1g
Cholesterol: 0mg

Keywords: chocolates, mint, vegan, paleo, keto, dessert, homemade, sweet treats