When I was growing up, my mom had little crystal bowls filled with candy scattered all around the house.
And so did my grandmother and so did all of my aunts. (Was this just my family or do the women in your family do this, too?)
My absolute favorite jar was the one in the formal living room, a room I really only ever went into on holidays and to visit this jar since it contained my favorite candy: Andes Mints.
Oooh Andes Mints. Truthfully, I haven’t had one in ages (my mom doesn’t stock them anymore), but I still remember the taste perfectly…
These Homemade and Healthy Mint Chocolates taste just like my childhood favorite.
Really, I stumbled upon them totally by accident! I just took my Creamy Coconut Mints that I use to help stop sugar cravings and decided to cover them in chocolate.
I know, it sounds pretty ironic — I took something I use to stop sugar cravings and made them into candy! And OK, maybe it is a little bit 🙂 BUT a high-quality, high-cacao, organic chocolate is a little less candy and a little more superfood, so really these are quite the healthy treat option.
Homemade & Healthy Mint Chocolates
- ½ cup organic coconut butter
- 2 tsp organic peppermint extract
- 1 bar dark organic dark chocolate (70%+ cacao) or 1/3 cup allergen-free mini chocolate chips (a sweeter option)
And you’ll also need some sort of mold. I used this food-grade silicone mold.
- Melt the coconut butter using a double boiler. If you don’t have a double boiler, simply set a heat-proof glass measuring cup or bowl in a pot filled with shallow, boiling water.
- After the coconut butter has melted, add the peppermint extract. Mix to combine.
- Pour the mixture into your mold, filling the cavities about 3/4 of the way (you need to leave room for the chocolate!).
- Set in the freezer for 10-15 minutes to set.
- While the coconut butter and mint extract mixture is setting in the freezer, melt the chocolate with the same double boiler method (you can even use the same glass or bowl — no need to wash it or dirty a new one!).
- After the coconut butter and mint extract mixture is solid, remove the mold from the freezer and pour the melted chocolate into the cavities until they’re full.
- Set the mold back in the freezer for another 10-15 minutes for the chocolate to harden.
- After the chocolate has hardened, pop your Mint Chocolates out of the mold.
Since coconut butter softens at room temperature, it’s best to store these Mint Chocolates in the refrigerator until you’re ready to enjoy them.