Keto Chocolate Mints | Guilt Free Chocolate | Simple Recipes

One of my favourite treats has always been chocolate, and sometimes a bit of refreshing mint is just what the taste buds ordered...


I wouldn't go as far as to say these are healthy chocolates, BUT they aren't not not healthy?? And I can say with certainty that they are better for you than your store bought chocolate mints & by the time you would have driven to the shops to buy yourself a pack, these delicious little drops would have been ready to eat anyway!!



I would love to tell you that there is no way you can mess this up because it's so simple, but I managed to mess it up and it had to be that one time I was doing a demonstration to show people just how simple they are to make (of course).

In saying that though, I just forgot to add the maple syrup to the mint filling. The mints were still edible because I compensated by adding more syrup to the chocolate, but they weren't AMAZING as they should be. I was super embarrassed but I loved that the ladies at the workshop just went along with it and ate the mints like there was nothing unusual about them... Meanwhile, I died a little (a lot) on the inside.


This recipe will make 20 little delicious chocolates. Or more depending on the size moulds you use. I like to use the bigger ones - hahaha.


To start you will need the following ingredients...

Mint Filling

1 cup desiccated coconut

2 tablespoons coconut oil

2 tablespoons coconut cream (kept in fridge overnight to separate cream from the liquid)

1/4 cup maple syrup

2-3 drops of Doterra peppermint oil


Chocolate Coating

4 tablespoons coconut oil

4 tablespoons cacao powder

4 tablespoons maple syrup

1/8 teaspoon vanilla extract


How to Make: - Blitz all the filling ingredients in high speed blender until smooth

- Scoop the mixture into chocolate moulds and place in freezer while making the chocolate

- Fill a large bowl with ice and water (big enough to fit your small saucepan)

- In a small saucepan melt the coconut oil over low heat

- Stir through cacao, maple syrup and extract then remove from heat

- Place saucepan in bowl of ice water and continually stir until mixture thickens. If lumps form return to heat until smooth

- Take the mint moulds out of the freezer and individually dip into the cooled chocolate mixture

- Set aside dipped chocolates on parchment paper and place in fridge until chocolate becomes firm


...& finally EAT!!






©Bec Peterson 2018 | Australian Natural Light Photographer | Hunter Valley | Newcastle Based Lifestyle & Wedding  Photographer | Available Worldwide | +61408461414

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