The day I discovered peppermint oil in the health shop recently was a good day! I pretty much love the mint chocolate combination (eh, who doesn’t?). I call these After Dinner Mint Chocolates because that’s exactly what they taste like. They remind me of those delicious chocolates they bring you in a Chinese restaurant when you finish your meal. My husband agrees. These are free from: gluten, grains, dairy and refined sugar but you would never guess.
On a rainy Saturday afternoon, I love nothing more than making a batch of these with my daughter. I’m pretty sure she just likes helping me so she can lick the spoon! These are so easy and quick to make and then just require a little patience waiting for them to set. The great thing about these After Dinner Mint Chocolates is that you can make a really large batch. They keep really well for a long time in the freezer.
There is something comforting for me about having a batch of these to hand at all times. If I’m in a rush and craving something sweet, I can grab one on the go. My daughter says these are her favourite thing to eat. I’m pretty proud of that, given that at nearly four years of age she has tasted plenty of “regular” chocolate. Seeing her opt for healthy treats herself (rather than me forcing them on her) makes me proud and excited that she will hopefully, always appreciate good food. Healthy food is such an important aspect of my life. I’m so grateful she’s learning to appreciate it too.
To make these After Dinner Mint Chocolates, I use a selection of silicone shape moulds. You can find these for a reasonable price on Amazon or eBay. We especially like to buy Christmas and Easter-themed moulds in season! If you don’t have moulds, you can still make these using muffin cases. In that case, they will just be white chocolate mint cups! If you like this recipe then you’ll probably love my Salted Caramel and White Chocolate Cups and my White Chocolate Almond Butter Cups!
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- 2 cups (200g) Cacao butter
- 4 tablespoons Almond butter
- 3 teaspoons Peppermint oil
- 4 tablespoons Raw honey
- 1 cup (100g) Desiccated coconut
- Pinch of sea salt
Ingredients
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- Melt the cacao butter in a heatproof bowl over a saucepan of hot water on the stove.
- Once the cacao butter is melted, remove from the heat. Add the rest of the ingredients and whisk until completely combined.
- Pour the mixture into silicone moulds or muffin cases and freeze for at least two hours. Keep in the freezer for a few months.
Dear Maria
Please could i just ask which almond flour do you use.
Many thanks
Hi Nigel,
There is no almond flour in this recipe? You can find ground almonds in your local store in the baking section.
Hi Maria:
We just made our first batch of the chocolates and they are AMAZING!!!!! My 10-year old daughter was diagnosed with UC this past february and we are 100% SCD at home now. Thank you for such a delicious and easy recipe to make. She would love to send you a picture. Please let us know how.
Hi Natalie. So glad you like these! One of our family favourites too! I hope your daughter is doing well on SCD. That’s so sweet she wants to send a photo. My email address is: mariadeasy@gmail.com
Thanks so much for the feedback!
I can’t wait to try these! What brand of peppermint oil did you use by chance? It is hard to find, and I want to make sure I get the right kind. Thanks so much!
Hi Laura. Glad you like the recipe. They are a great treat to have in the freezer. The brand of peppermint extract I use is “Nielsen Massey” which I get in health stores in Ireland but not sure where you are based. The ingredients are only peppermint oil and ethanol. Enjoy!
Is there a difference between cacao butter and cocoa butter?