Homemade Mint Chocolates

Ingredients

• 1.5 cup dark chocolate (chopped; or substitute chocolate chips)
• 0.33 cup smooth almond butter (smooth; or substitute pumpkin seed or sunflower seed butter for nut-free)
• 0.25 tsp vanilla extract (pure vanilla extract preferred)
• 0.125 tsp food-grade peppermint essential oil (or substitute 1/2 teaspoon peppermint extract)

Steps

1. 1

   Add 1 1/2 cups chopped dark chocolate to a pot on the stove set to low heat.

2. 2

   Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

3. 3

   Add 1/3 cup smooth almond butter, then mix well. It is important to mix in the almond butter before adding the other ingredients to prevent the chocolate from seizing.

4. 4

   Add 1/4 teaspoon vanilla extract and 1/8 teaspoon food-grade peppermint essential oil (or peppermint extract) to the pot of melted chocolate, then mix well.

5. 5

   Divide the mixture evenly into a mini muffin pan with 12 slots lined with mini paper baking cups.

6. 6

   Place the muffin pan in the fridge for at least 90 minutes before removing the chocolates and serving.

Notes

Store these chocolates in an airtight container in the fridge for up to two weeks. For a nut-free version, you can substitute pumpkin seed butter or sunflower seed butter for the almond butter.

Nutrition per serving

• dessert
• vegan
• gluten-free
• no-bake
• mint
• chocolate
• holiday