Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Recipe

Introduction

These Homemade Andes Mint Chocolates are a delicious, paleo, keto, and vegan-friendly treat that combines refreshing peppermint with rich dark chocolate. Perfectly easy to make at home, they offer a cool, sweet bite that melts in your mouth.

Ingredients

• 70g cacao butter (5 Tbsp)
• ¼ cup powdered monk fruit
• 1 tsp peppermint flavor
• ¼ – ½ tsp spirulina
• ⅓ cup dark chocolate chips
• Fresh mint (optional)

Instructions

1. Step 1: For the filling, place the cacao butter in a small saucepan and melt it over low heat on the stovetop.
2. Step 2: Once fully melted, remove from heat and whisk in the powdered monk fruit, peppermint flavor, and spirulina until smooth.
3. Step 3: Pour the filling into a miniature silicone muffin pan, filling it to make 12 mints, then freeze for 10-20 minutes until set.
4. Step 4: For the chocolate coating, melt the dark chocolate chips in a small saucepan over low heat on the stovetop.
5. Step 5: When the chocolate is melted, remove the set fillings from the freezer and dip each one individually into the melted dark chocolate. Place them on parchment paper.
6. Step 6: Optionally, drizzle any remaining chocolate over the mints and top with a fresh mint leaf or two for garnish.
7. Step 7: Place the coated mints in the fridge or freezer to fully set before serving.

Tips & Variations

• Adjust the amount of spirulina to your preference for color and subtle earthiness; start with less if uncertain.
• Use a silicone muffin pan for easy removal and better shaping of the mints.
• For a sweeter variation, increase the powdered monk fruit slightly or add your preferred keto-friendly sweetener.
• Fresh mint leaves add a lovely aromatic touch and make a pretty garnish.

Storage

Store these mint chocolates in an airtight container in the fridge or freezer. They will keep for up to 2 weeks in the fridge or longer in the freezer. Allow them to sit at room temperature for a few minutes before eating for the best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of powdered monk fruit?

Yes, you can substitute powdered monk fruit with powdered sugar or another sweetener, but it may affect the carb content and keto-friendliness of the recipe.

What if I don’t have spirulina?

Spirulina is optional and mainly adds color and a slight earthy flavor. You can omit it without affecting the overall taste too much.

Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Recipe

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★★★★★

4.8 from 123 reviews

Delight in these Homemade Andes Mint Chocolates that are paleo, keto, and vegan-friendly. Smooth cacao butter blended with refreshing peppermint and naturally sweetened with monk fruit creates a creamy mint filling, coated in rich dark chocolate. These bite-sized treats are easy to make, perfect for a guilt-free indulgence, and can be customized with a touch of spirulina for a subtle earthy note and added nutrition.

• Author: Clara
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes
• Yield: 12 mint chocolates 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Filling Ingredients

• 70g cacao butter (5 Tbsp)
• ¼ cup powdered monk fruit
• 1 tsp peppermint flavor
• ¼ – ½ tsp spirulina (optional)

Chocolate Coating

• ⅓ cup dark chocolate chips
• Fresh mint leaves (optional, for garnish)

Instructions

1. Melt the Filling: Place the cacao butter in a small saucepan and gently melt it over low heat on the stovetop. Stir occasionally ensuring it doesn’t get too hot or burn.
2. Mix the Filling: Once fully melted, remove the saucepan from heat and whisk in powdered monk fruit, peppermint flavor, and spirulina until evenly combined and smooth.
3. Freeze the Filling: Pour the prepared filling into a miniature silicone muffin pan, filling 12 cavities, and place it in the freezer for 10-20 minutes until the mint filling is fully set and firm.
4. Melt the Chocolate Coating: In a separate small saucepan, melt the dark chocolate chips over low heat on the stovetop, stirring frequently to achieve a smooth, glossy consistency.
5. Dip the Fillings: Remove the hardened mint fillings from the freezer. Individually dip each mint into the melted dark chocolate, fully coating it. Place the coated mints on a parchment paper-lined tray.
6. Optional Garnish: Drizzle any remaining melted chocolate over the mints and add a leaf or two of fresh mint on top for decoration and extra flavor.
7. Set the Chocolates: Transfer the dipped mints to the refrigerator or freezer to allow the chocolate coating to set completely.
8. Storage: Store the finished Andes mint chocolates in the fridge or freezer to maintain freshness and firmness.

Notes

• Use a miniature silicone muffin pan to ensure easy removal of the filling.
• Adjust spirulina quantity carefully; it adds a green hue and a subtle earthy flavor.
• For a sweeter or less sweet filling, adjust monk fruit quantity to taste.
• Make sure to use low heat when melting cacao butter and chocolate to prevent burning.
• These chocolates can be stored in the refrigerator for up to two weeks or in the freezer for longer preservation.
• Fresh mint garnish is optional but adds a delightful aroma and aesthetic appeal.

Keywords: Andes Mint Chocolates, Paleo Mint Candy, Keto Mint Treats, Vegan Chocolates, Homemade Mints, Sugar-Free Chocolate, Monk Fruit Candy, Dark Chocolate Mints