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Welcome to March!
The focus as you may know lately on the posts have been to do more vegan recipes. It is healthy for us, no one is going to say what! are you kidding? Vegan diet is so fattening.. unhealthy..too many processed foods in that diet, Nope!
Vegan is healthy, however you look at it. Especially, if you are focused on eating whole organic foods that are not processed. In fact recent studies show that the DASH diet (hey that is us isn’t it? DASH of Wisdom) is the best diet for you.
So, when you think about a vegan sweet treat, it makes it a little more creative and ‘er challenging. So, without further ado, I bring you St. Patty’s Day chocolate mints. Yes, vegan… yes, chocolate…creamy mint and natural green too (if you wish).
You will only need a little bit so it isn’t going to give anyone a caffeine rush. If you don’t happen to have any, you may keep the mint portion white or use a bit of natural green food color.
I used silicone baking cups for these, you can also use paper baking liners and put them in a muffin tin to chill. If you use the mini baking cups I expect you will get double the number of mints.
These are delicious, quick to make and such a surprise for yourself, friends or grandkids. Have fun with them ok?
What are your favorite Vegan desserts? I’d love to showcase one of your favorites so let me know in the comments ok?
Vegan Chocolate Mints
Easy Vegan chocolate mints using coconut cream and vegan chocolate chips, yum!
- 1 cup Enjoy Life Dark Chocolate Chips
- 1 teaspoon coconut oil* if using regular dark chocolate chips instead of vegan omit oil in chocolate
- 1/4 cup canned coconut cream, only use thick portion
- 2 tablespoons coconut oil
- 1 tablespoon raw honey
- 1/2 teaspoon mint extract
- 1/2 teaspoon (optional) Matcha Ceremonial Green Tea Powder
Put chocolate chips and 1 teaspoon of coconut oil in microwaveable bowl. Microwave for approximately 1 minute until almost all of the chocolate chips are melted. Stir well until rest of chocolate chips are melted.
Pour just enough (approximately 1 tablespoon if using reg size muffin cups) of chocolate into silicone or paper baking cups to cover the bottom of cup.
Refrigerate for 10 minutes or until firm.
Put coconut cream, oil, honey and mint extract into microwaveable small bowl. Microwave approximately 1 minute.
Mix well, add Matcha green tea powder or other natural green dye if desired. Stir until well combined.
Pour approximately 1 tablespoon of mint layer over hardened chilled chocolate bottom layer. Just enough to cover the chocolate layer.
Refrigerate until firm approximately 10-15 minutes.
Top Chocolate Layer
If needed microwave chocolate mixture to re-melt it.
Pour just enough chocolate over each green mint layer to cover mint layer
Refrigerate until hardened approximately 10-15 minutes.
Remove silicone baking liner or paper cup liner. Enjoy!
If your room is warm and you are eating these later, may need to refrigerate them again.
Download Betty's Ultimate Pumpkin Recipes!
Bettys Ultimate PumpkinRecipes.pdf. Fast, amazing recipes that will Wow your friends and family.
Gluten-Free, AIP and Paleo Options