Homemade Andes Mint Chocolates (Paleo, Keto, Vegan) Recipe
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.
- 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
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
- 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.
- 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.
- Melt the Chocolate Coating: Using a small saucepan, melt the dark chocolate chips over low heat on the stovetop, stirring continuously to prevent burning.
- 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.
- 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.
- Set the Final Chocolates: Place the mints in the refrigerator or freezer until the chocolate coating has fully set and hardened.
- 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
