You + This Delicious Treat = Mint to Be!
If you are making a commitMINT to your health, you will love these anti-oxidant rich, sugar-free MINT CHOCOLATE CUPS. Yum!
If you are trying to eat less sugar but have a huge sweet tooth, you can do it! Just stick to this blog and check out all these other sugar-free snacks. That's my encourageMINT to you!
Should I stop?...
For real though, these low to no sugar (depending if you add optional sweetener) treats are just SO good, you'll stop missing the sugar all together. I LOVE all chocolate cups, Reese's, Peppermint Patty's, you name it... but the ingredients on those things are just abhorrent, quite frankly. Reese's are made with PGPR (Polyglycerol polyricinoleate), for example - look it up if you're interested.
Eating Evolved has much better ingredients, which is where I got the inspiration for these guys, but they still contain coconut sugar which is not great for all my sugar-free readers, and they are expensive!!! This whole batch maybe cost as much as one package of Eating Evolved. (Sorry I love you Eating Evolved, just trying to help all the hardworking people out!)
Now, I am not saying you should never eat those foods... but, if you, like me, like to consume a chocolate "cup" of sorts almost every day, it may be in your best interest to whip these up! That way, you can control the ingredients, the sugar, and be real proud of yourself because its cool to make these! Also, if you are more of a Peanut Butter kinda person, I've got these 3 ingredient Chocolate PB cups too. If you're here because you like mint, then these healthy peppermint chocolate cookies are great, too!
Copycat Eating Evolved Mint Coconut Butter Cups
By The Granola Diaries
For the chocolate:
- ½ C Coconut oil, melted
- ¼ C Cacao or cocoa powder
- ¼ Pure 100% Chocolate, melted (Or sub more cocoa to make it ½ Cup)
- Optional: 1 - 2 Tbsp Maple Syrup/Raw Honey, for added sweetnees
For the filling:
- ½ Cup Coconut Butter (See notes)
- 1 tsp Peppermint Extract, or 1 - 2 drops food grade Peppermint Essential oil
- If you don't have store bought Coconut Butter, simply grind some shredded coconut or coconut flakes in a food processor until smooth consistency is achieved. This may take ~5 - 15 minutes. See Minimalist Baker's full explanation here.
- Melt the coconut oil and let it cool down slightly. Mix with cacao powder, making sure there are no lumps. If you are using baking chocolate, melt this as well and mix it in. Stir in sweetener, if desired.
- Spoon ~ 1 tsp of the chocolate mixture into a mini muffin tin. If you are using a regular size tin, spoon until the bottom is covered and then a tiny bit more. Tilt the tray around to get the chocolate up the "walls". Set in freezer for a few minutes while you prep the filling.
- For the filling, melt the coconut butter until it is a smooth consistency, but not liquid. For me, this took 2 bursts of 5 seconds each in the microwave, after my coconut butter was at room temperature and kind of "chunky". Stir in your peppermint.
- Spoon the coconut butter + peppermint onto the hardened chocolate layers, and pop back in the freezer for a few min to firm up. Repeat one last time with remaining chocolate. Pop in the fridge or freezer for ~20 minutes to ensure everything is firm, then enjoy! Store in fridge for ~ 1 week, or freezer for a couple months!
- Don’t forget to show some love, tag me and use #TheGranolaDiaries in your recipe recreations! Follow me on Instagram and Facebook for more delicious and nutritious recipes!
Pin this recipe for later!