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