Homemade & Healthy Mint Chocolates

Made with metabolism-boosting and gut-healing coconut butter and antioxidant-packed dark chocolate, these homemade and healthy mint chocolates are the perfect healthy indulgence!

Made with metabolism-boosting coconut butter and antioxidant-packed dark chocolate, these homemade and healthy mint chocolates are the perfect healthy indulgence!


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.

Ohhh 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. Maybe better.

Ooh gurl, now that’s a bold statement!

And 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.

Yeah yeah 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

Made with metabolism-boosting and gut-healing coconut butter and antioxidant-packed dark chocolate, these homemade and healthy mint chocolates are the perfect healthy indulgence!

Ingredients:

And you’ll also need some sort of mold. I used this food-grade silicone mold.

Directions:

  • 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.
  • Enjoy!

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.

Made with metabolism-boosting coconut butter and antioxidant-packed dark chocolate, these homemade and healthy mint chocolates are a healthy indulgence!

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  1. I have signed up with my email already how can I see the Handy handouts and guides again?? I’ve looked in my downloads and can’t find.

  2. Hi Robin – search your Inbox for the email I sent you when you first signed up! It has the access link and password. If you can’t find it, please email me.

  3. I cannot get my coconut butter to melt. It gets soft and pliable but doesn’t become creamy or syrupy. How long does it need to be in the double boiler?

  4. You probably need to give it a little longer! It should become like a thick liquid.

  5. Coconut butter is so high in saturated fat that I would not be promoting these as healthy. Saturated fat will raise your blood cholesterol level. They look delicious but not healthy.

  6. This isn’t so black and white. In fact, many studies conclude that there is no connection between saturated fat and blood cholesterol, or even dietary cholesterol and blood cholesterol, though we’ve been led to believe this for most of the latter half of 20th century. Oh and that pro-inflammatory, highly-processed “vegetable oil” like canola oil is a heart healthy alternative!

    Chris Kresser has the best, most comprehensive article on the matter: The Diet-Heart Myth: Cholesterol and Saturated Fat Are Not the Enemy

    And as Healthline puts it “This theory has never been proven, despite it having been the cornerstone of dietary recommendations since 1977”: An Epic Debunking of The Saturated Fat Myth

    And for some laughs about the American Heart Association and this whole coconut oil/saturated fat myth: Coconut Oil Kills

  7. Today is the second time I make these but the first time everything went so smoothly! I’m doing everything the same way and my coconut butter just doesn’t want to melt 🙁