Mint Chocolates

These mint chocolates are for real peppermint lovers. The creamy minty filling flavor is intense and amazingly refreshing, and the chocolate coating rounds off the treat perfectly. If you ever find yourself with a craving for chocolate mint cookies, mint thins, Andes, Junior Mints, After Eights, etc. this is going to be the recipe to turn to :)

My favorite thing about these little cuties is the color of the filling. I absolutely adore the natural coloring options with spirulina and seeing the minty color on the inside is somehow really cheerful and refreshing. Of course it's optional, and they'll be equally minty in flavor without the addition of the tiny amount of spirulina, but I'm a sucker for colors and the colors going on in this treat = super happy.

As an aside, if you like playing with food colors and or looking for other inspiration in this color palate, you might like these recipes:

One customizable thing about these patties is the filling size. If you want them to be a little thinner, you can divide the filling between 12 molds instead of 9 to end up with more chocolates.

And in terms of chocolate, use whatever melted chocolate you prefer or check out the recipe notes for a homemade alternative.

Mint Chocolates

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• Author: Audrey @ Unconventional Baker
• Prep Time: 25 minutes
• Total Time: 25 minutes
• Yield: 9 mint chocolates
• Category: Chocolates
• Method: No-Bake
• Cuisine: Dessert

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Description

These super minty cream filled vegan chocolates are a peppermint lover's delight! This recipe is dairy-free, refined sugar-free, and can easily be made raw and nut-free.

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Ingredients

Filling:

• 3 tbsp coconut butter (manna)*
• 4 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)
• 1 tbsp maple syrup
• ½ tsp peppermint extract
• 1/16 - ⅛ teaspoon spirulina powder (for color)

Chocolate Coating:

• 1 ½ cups chopped dark chocolate or chocolate chips of your choice, melted**
• 1 tbsp coconut oil (optional, for easier coating)

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Instructions

1. Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.
2. Place a silicone mini muffins pan on a metal tray (I used this kind). Divide the filling between 9 of the molds. Tap the pan on the counter to even out and flatten the filling in the molds. Place the tray in the freezer to set for 1 hour.
3. When ready to coat in chocolate, take the set filling out of the freezer and carefully push the set mint cream pellets out of the mold. Place a pellet on a fork and dunk in the melted chocolate to coat. Wipe off any excess chocolate by running the fork tines over the rim of the melted chocolate dish. Set on a chilled parchment-lined tray to set.*** Repeat with remaining mint pellets.
4. Place back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.

Notes

*Coconut butter / manna is a product made by the blending of shredded coconut (sort of like a nut butter, but from coconut). It's not the same as coconut oil. A common brand available in stores in North America is Nutiva. You can also make your own at home if you've got a good food processor (there are instructions and a video tutorial on how to do that in my book Unconventional Treats).

**Can also make your own refined sugar-free and dairy-free magic shell coating using this easy recipe. Note: if using this magic shell alternative then no need for the additional tablespoon of coconut oil for the coating in this recipe.

***If you have a chilled tray that's lined with parchment paper ready, then setting the chocolates on it will make them set a lot more neatly (as opposed to creating a puddle of chocolate around the chocolates) since the chocolate coating solidifies when it comes into contact with anything cold.