Homemade Mint Chocolates
This recipe first appeared on asweetalternative.com. SeeMeCook added ingredient weights and nutrition.
Read the original recipeImported by Suki on SeeMeCook
These homemade mint chocolates have a creamy, melt-in-your-mouth texture. They're an easy and delicious addition to a dessert table.
- Time
- 1 hour 45 minutes
- Equipment
- Stovetop and oven
- Good for
- Snacks
- Cuisine
- American
- Contains
- Tree nuts and alcohol
- Diet
- Vegan
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
- 255 g
- 85 g
- 1 g
- 1 g
Weights are estimates. Together, the ingredients weigh about 340 g before cooking, which is about 30 g per serving.
Steps
Add 1 1/2 cups chopped dark chocolate to a pot on the stove set to low heat.
Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
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.
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.
Divide the mixture evenly into a mini muffin pan with 12 slots lined with mini paper baking cups.
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
These are estimates per serving, worked out from the ingredients.
- Calories
- 172
- Protein
- 3 g
- Carbs
- 11 g
- Fat
- 13 g
- Fiber
- 3 g
Where the calories come from
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