Ok, so anyone who knows me knows that when I make raw chocolates for myself, I usually end up making my beloved mainstay of cacao butter and powder, coconut oil, and peppermint. I’ve made all kinds, but the simply beauty of mint cacao has yet to be beaten. Well, then, why not add more mint? So glad I found this recipe!

Ingredients:

CHOCOLATE

 
• 1/2 cup melted cacao butter
• 1/2 cup melted coconut butter (for a firmer thin mint, sub coconut butter/oil with cacao butter)
• 1/2 cup maple syrup
• 1 1/2 cups cacao powder
• sea salt to taste

 

MINT FILLING

 
• 3/4 cup dehydrated coconut
• 1 1/2 cups packed coconut meat
• 3 tbsp coconut butter/oil
• 1 tbsp maple syrup
• 1-2 packets of stevia
• 1 1/2 tsp mint extract
• 1/2 tsp spirulina (coloring agent)
• salt to taste

 

Stir all chocolate ingredients together in a bowl that is placed over a large pot of hot water. Set aside. Blend all filling ingredients together until smooth. If need be, you may need to add a bit of water to keep contents in the blender moving. Prepare paper or silicone mini-baking cups, and line a miniature cupcake pan with them. Pour a small amount of chocolate in the bottom of each cup. Next, drop a small amount of the mint mixture on top of the chocolate layer. Cover mint mixture with more chocolate sauce. Once all cups have been poured, place in freezer to firm.