Mini Chocolate Mints

Ummmmm these mini chocolate mints are by far the best treat I made this holiday season. They’re super creamy, chocolately and have just the right amount of mint flavour.  With less processed sugar and all natural ingredients, these knock-off peppermint patties are pretty dreamy.

I made two different versions.  The first was a dark chocolate mint combo and the second was a matcha mint white chocolate combo.  I have to say the white chocolate matcha mint were my absolute favourite.  I may however be a little bias because I LOVE white chocolate BUT they were beyond decadent and a huge hit at my holiday party.

I used the Oh She Glows Creamy Dreamy Peppermint recipe for these but changed things up a bit.  I was feeling a bit lazy and just wanted to pour my chocolate and filling into cups rather than spend the time forming mint patties and then fussing with dipping them in chocolate. I also liked that I could use pretty little foil wrappers in silver and gold to dress them up a little!

So… I poured everything into mini chocolate foil wrappers by first adding 1/3 chocolate, then 1/3 mint filling from the Oh She Glows, Creamy Dreamy Peppermint Patties recipe, and then I topped it off with 1/3 chocolate.  The filling was super tasty and easy to make!!!  Here are the recipes for the two different chocolates I made:

Chocolate Mint Cups

Ingredients:

• 1/2 cup raw cashews, soaked for 3 hours or overnight
• 1/2 cup coconut oil, melted
• 3 Tbsp agave or your preferred sweetener of choice (I used pure maple syrup)
• 2 Tbsp Almond Milk
• 1 tsp peppermint extract (I used 1/2 tsp peppermint essential oil)
• 3/4 cup dark chocolate chips
• 1/2 tbsp coconut oil

Directions:

1. Cover cashews with water and let soak for 2-3 hours or overnight.
2. Drain and rinse the cashews.
3. Place the cashews, melted coconut oil, maple syrup or agave, almond milk and the peppermint extract in a high-speed blender and blend until really smooth (may take 1-2 mins).
4. Line your baking sheet with parchment and line up all your foil wrappers on the tray.
5. Melt half the chocolate in a double boiler and slowly add half of the coconut oil mixing well.
6. Pour melted chocolate using a spoon into the wrapper until it’s 1/3 full.
7. Place the tray of cups in the fridge for 10 mins until set.
8. Once set add a layer of the mint filling until the cups are 2/3’s full and put back in the fridge for 10 mins.
9. Melt the other half of the chocolate and fill up the chocolate cup.
10. Place these in the fridge to set and then Enjoy!!

White Chocolate Matcha Mint Cups 

I used the same recipe as above but instead of dark chocolate I used organic white chocolate.  I then took the same Creamy Dreamy Peppermint filling recipe but I added 1 tbsp of matcha powder to the mix before blending.  These were AMAZING! I hope you enjoy them as much as I did!

Happy Holidays!!

xo Chelsea

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Mini Chocolate Mints

Ummmmm these mini chocolate mints are by far the best treat I made this holiday season. They’re super creamy, chocolately and have just the right amount of mint flavour.  With less processed sugar and all natural ingredients, these knock-off peppermint patties are pretty dreamy.

I made two different versions.  The first was a dark chocolate mint combo and the second was a matcha mint white chocolate combo.  I have to say the white chocolate matcha mint were my absolute favourite.  I may however be a little bias because I LOVE white chocolate BUT they were beyond decadent and a huge hit at my holiday party.

Author Nourish Your Life

Ingredients

• 1/2 cup raw cashews soaked for 3 hours or overnight
• 1/2 cup coconut oil melted
• 3 Tbsp agave or your preferred sweetener of choice I used pure maple syrup
• 2 Tbsp Almond Milk
• 1 tsp peppermint extract I used 1/2 tsp peppermint essential oil
• 3/4 cup dark chocolate chips
• 1/2 tbsp coconut oil

Instructions

• Cover cashews with water and let soak for 2-3 hours or overnight.
• Drain and rinse the cashews.
• Place the cashews, melted coconut oil, maple syrup or agave, almond milk and the peppermint extract in a high-speed blender and blend until really smooth (may take 1-2 mins).
• Line your baking sheet with parchment and line up all your foil wrappers on the tray.
• Melt half the chocolate in a double boiler and slowly add half of the coconut oil mixing well.
• Pour melted chocolate using a spoon into the wrapper until it’s 1/3 full.
• Place the tray of cups in the fridge for 10 mins until set.
• Once set add a layer of the mint filling until the cups are 2/3’s full and put back in the fridge for 10 mins.
• Melt the other half of the chocolate and fill up the chocolate cup.
• Place these in the fridge to set and then Enjoy!!

Notes

White Chocolate Matcha Mint Cups 

I used the same recipe as above but instead of dark chocolate I used organic white chocolate.  I then took the same Creamy Dreamy Peppermint filling recipe but I added 1 tbsp of matcha powder to the mix before blending.  These were AMAZING! I hope you enjoy them as much as I did!