Raw, Dark Chocolate Thin Mint Candy – a delicious recipe with almond flour, coconut oil, salt, nectar, peppermint, coconut oil. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
First, melt all the coconut oil combined for the Mint Patty and Chocolate Topping, until it's just barely melted but not hot.
2
In a medium bowl, mix in almond flour, 1/2 of the coconut oil, salt, sweetener and peppermint extract. Form flat patties from the almond flour mint mixture. If it gets too soft to work with, place in the refrigerator for about 10-15 minutes to harden slightly.
3
Meanwhile, in another small bowl, mix all the ingredients for the chocolate topping and drizzle on top of the mint patties. (you may need two coats to cover completely, place in the refrigerator to harden then add one more layer of raw chocolate.) Return to the refrigerator to set completely once they are fully coated, or the freezer for just a few minutes to harden and enjoy even faster ;)
4
Serve straight from the refrigerator. Enjoy!
5
Store them in the refrigerator for up to 7 days in an air tight container.
477
kcal
Calories
45
g
Fat
13
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 cup almond flour, 2 tablespoons coconut oil, 1 pinch sea salt, 1/4 cup agave nectar, and more.
Yes, Raw, Dark Chocolate Thin Mint Candy falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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