Description
These delightful mint chocolates are creamy, refreshing, and utterly irresistible!
Ingredients
3 tbsp coconut butter (manna)
4 tbsp unsweetened vanilla almond milk (or nut-free plant milk)
1 tbsp maple syrup
½ tsp peppermint extract
1/16 – ⅛ teaspoon spirulina powder (for color)
1½ cups chopped dark chocolate or chocolate chips, melted 1 tbsp coconut oil (optional, for easier coating)
Instructions
1. Blend all filling ingredients in a mini blender until completely combined.
2. Place a silicone mini muffins pan on a metal tray. Divide the filling between 9 molds, tapping to flatten. Freeze for 1 hour.
3. Push the mint cream pellets out of the mold. Dunk each pellet in melted chocolate using a fork, wiping off excess. Set on a chilled parchment-lined tray.
4. Freeze for 15 minutes to fully set and enjoy! Keep leftovers frozen.
- Prep Time: 25 mins
- Cook Time: 0 min
Nutrition
- Serving Size: 3
- Calories: 125
- Fat: 9g
- Carbohydrates: 5g
- Protein: 1g