Mint Chocolates

Name: Mint Chocolates
Prep time: 25 min
Total time: 25 min
Ingredients: 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 tsp spirulina powder (for color); 1½ cups chopped dark chocolate or chocolate chips of your choice, melted**; 1 tbsp coconut oil (optional, for easier coating)

www.unconventionalbaker.com

Your recipes

Prep Time: 25 minutes

Total: 25 minutes

Servings: 9

Cost: $5.43 /serving

Author : Audrey @ Unconventional Baker

Ingredients

Remove All · Remove Spices · Remove Staples

3 tbsp coconut butter (manna)*4 tbsp unsweetened vanilla almond milk (or a nut-free plant milk of your choice)1 tbsp maple syrup½ tsp peppermint extract1/16 – ⅛ tsp spirulina powder (for color)1½ cups chopped dark chocolate or chocolate chips of your choice, melted**1 tbsp coconut oil (optional, for easier coating)

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Blend all filling ingredients in a mini blender (I used my magic bullet) until the filling is completely combined.

Step 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.

Step 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.

Step 4

Place back in the freezer for 15 mins to fully set and enjoy! Keep leftovers frozen.