Description
Homemade Andes Mint Chocolates That Are Guilt-Free Delights
Ingredients
Scale
- 1 cup Cacao Butter (Provides a smooth, chocolatey filling.)
- 2–4 tbsp Powdered Monk Fruit (Adjust quantity for desired sweetness.)
- 1 tsp Peppermint Flavoring (Infuses minty essence.)
- 1 tbsp Spirulina (Adds natural green color.)
- 1 cup Dark Chocolate (Use 85-100% cocoa for lower sugar option.)
Instructions
- Melt Cacao Butter: In a small saucepan over low heat, melt the cacao butter completely until it becomes a smooth liquid.
- Mix Filling Ingredients: Remove melted cacao butter from heat and whisk in the powdered monk fruit, peppermint flavoring, and spirulina until well combined.
- Fill Muffin Mold: Pour ½ to 1 tablespoon of the mint filling into each mini muffin slot. Freeze for 10-20 minutes until set.
- Prepare Chocolate Coating: Clean the saucepan and gently melt the dark chocolate over low heat until smooth.
- Dip Fillings: Carefully dip each set filling into the melted dark chocolate, letting excess drip off.
- Finish & Freeze: Drizzle leftover chocolate over the tops and freeze until completely set.
Notes
- Prep Time: 25 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling and Melting
- Cuisine: American
Nutrition
- Serving Size: 1 chocolate
- Calories: 70
- Sugar: 0 g
- Sodium: 0 mg
- Fat: 7 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg