Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- Set the Chocolates: Transfer the dipped mints to the refrigerator or freezer to allow the chocolate coating to set completely.
- 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
