Dark Chocolate Mint Melts
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 36
Ingredients
*Coconut Milk, Lite, Canned, Thai Kitchen, 2 oz*Peppermint Extract, 1 tsp*Coconut, shredded-unsweetened-Let's Do Organic, 8 tbsp*Stevia, Sweet & Natural organic liquid - any flavor, 5 drops, 1 serving*NOW Organic Cocoa Powder, 0.5 cup*Coconut Oil Organic - Spectrum Naturals, 12 tbsp
I adapted this recipe from one found at healthylivinghowto.com
In a medium sized glass bowl, heat half the coconut oil and stir in half the cocoa powder (Hershey's Special Dark Cocoa) into the melted oil, I stirred in one dropper of liquid stevia and the tiniest pinch of sea salt. Using a teaspoon, I dropped one spoonful of this chocolate into mini muffin tins (3 tins, each for one dozen muffins). Then I placed this in the freezer while prepping the next step.
Put the unsweetened, natural coconut into a blender or coffee grinder to break down to nearly powder. Put this into the glass bowl used for the chocolate and stir in the peppermint extract, coconut milk (I used canned Geisha Light), and actually used 1/8 cup of erythritol here (which is low on the glycemic index but will add a whopping 10 calories to the entire batch). Pull the tins out of the freezer and spoon a small teaspoon of the coconut mixture in each of the muffin tins and return to the freezer.
Repeat the first section to create the chocolate mixture and spoon into muffin tins to sandwich the cookie/candies. Return to freezer until harden, 36 little treats.
Serving Size: Makes 36 Candies
In a medium sized glass bowl, heat half the coconut oil and stir in half the cocoa powder (Hershey's Special Dark Cocoa) into the melted oil, I stirred in one dropper of liquid stevia and the tiniest pinch of sea salt. Using a teaspoon, I dropped one spoonful of this chocolate into mini muffin tins (3 tins, each for one dozen muffins). Then I placed this in the freezer while prepping the next step.
Put the unsweetened, natural coconut into a blender or coffee grinder to break down to nearly powder. Put this into the glass bowl used for the chocolate and stir in the peppermint extract, coconut milk (I used canned Geisha Light), and actually used 1/8 cup of erythritol here (which is low on the glycemic index but will add a whopping 10 calories to the entire batch). Pull the tins out of the freezer and spoon a small teaspoon of the coconut mixture in each of the muffin tins and return to the freezer.
Repeat the first section to create the chocolate mixture and spoon into muffin tins to sandwich the cookie/candies. Return to freezer until harden, 36 little treats.
Serving Size: Makes 36 Candies
Nutritional Info Amount Per Serving
- Calories: 52.6
- Total Fat: 5.6 g
- Cholesterol: 0.0 mg
- Sodium: 0.3 mg
- Total Carbs: 1.6 g
- Dietary Fiber: 1.2 g
- Protein: 0.4 g
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