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

Introduction

These Homemade Andes Mint Chocolates are a delightful treat that’s paleo, keto, and vegan-friendly. They combine creamy peppermint filling with rich dark chocolate for a refreshing and satisfying snack.

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

Tips & Variations

• Adjust the amount of spirulina for color intensity or omit it for a more neutral mint flavor.
• Use different natural sweeteners in place of monk fruit if preferred.
• Try adding a pinch of sea salt to the chocolate coating for a subtle contrast.

Storage

Store these mint chocolates in an airtight container in the fridge or freezer. They will keep well for up to two weeks in the fridge and longer in the freezer. Allow them to come to room temperature briefly before eating for the best texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of monk fruit?

Yes, you can substitute powdered sugar or another sweetener, but this may alter the carb content and sweetness level.

What if I don’t have peppermint flavor?

You can use a few drops of peppermint essential oil safe for food, or finely chopped fresh mint for a natural alternative.

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

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★★★★★

4.6 from 125 reviews

Delight in these homemade Andes Mint Chocolates that are Paleo, Keto, and Vegan-friendly. Featuring a smooth, peppermint-flavored filling coated in rich dark chocolate, these treats are perfect for satisfying your sweet tooth while keeping it healthy. Easy to make with simple ingredients, they’re a refreshing and guilt-free indulgence.

• Author: Isla
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 40 minutes
• Yield: 12 chocolates 1x
• Category: Dessert
• Method: Stovetop
• Cuisine: American
• Diet: Keto

Ingredients

Scale 1x2x3x

Filling

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

Chocolate Coating

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

Instructions

1. Prepare the Filling: Place the cacao butter in a small saucepan and melt it over low heat on the stovetop. Once fully melted, turn off the heat and whisk in powdered monk fruit, peppermint flavor, and spirulina until well combined.
2. Set the Filling: Pour the mixture into a miniature silicone muffin pan, making approximately 12 mints. Freeze for 10-20 minutes or until the filling is completely set and firm.
3. Melt the Chocolate Coating: Using a small saucepan, melt the dark chocolate chips over low heat on the stovetop, stirring continuously to prevent burning.
4. Coat the Mints: Remove the hardened fillings from the freezer. Individually dip each filling into the melted dark chocolate to coat thoroughly. Place each coated mint on a sheet of parchment paper.
5. Optional Garnish: If desired, drizzle any remaining melted chocolate over the coated mints and place one or two fresh mint leaves on top for decoration.
6. Set the Final Chocolates: Place the mints in the refrigerator or freezer until the chocolate coating has fully set and hardened.
7. Storage: Store the finished Andes Mint Chocolates in the fridge or freezer to maintain freshness and firmness.

Notes

• Use a miniature silicone muffin pan for easy removal of the filling.
• Adjust spirulina quantity for color preference; more will yield a stronger green tint.
• Ensure chocolate melts gently over low heat to avoid burning or seizing.
• These chocolates keep best when stored chilled in an airtight container.
• For a stronger peppermint flavor, you can add an extra ½ tsp of peppermint extract if desired.

Keywords: Andes mint chocolates, keto chocolate recipe, paleo chocolate, vegan mint chocolates, homemade mint chocolates, low sugar mint candies