MINT CHOCOLATE CUPS
MINT CHOCOLATE CUPS
Serves: 4
Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 1 hour 10 minutes
Ready In: 1 hour 25 minutes
Accommodates: PHASE 1
I can’t even with these tasty little cups of peppermint splendor! They are so good and taste just like Andes Mints, only better because they include ingredients that our body is capable of using properly. What’s more, is I use my Amazing Grass Green Superfood to obtain the slight green tinge in the center. You really can't taste it.
And if you're wondering why I didn't just melt a bunch of allergy-friendly chocolate chips to make my chocolate, it is because I personally don’t like using these in my recipes due to the cane juice which is in every one that I have found. Cane juice or sugar are not truly approved ingredients while on the SCD, Paleo, AIP or GAPS diet.
INGREDIENTS
Chocolate:
Mint Filling:
DIRECTIONS
Prep Time: 5 minutes
Cook Time: 10 minutes
Cool Time: 1 hour 10 minutes
Ready In: 1 hour 25 minutes
Accommodates: PHASE 1
I can’t even with these tasty little cups of peppermint splendor! They are so good and taste just like Andes Mints, only better because they include ingredients that our body is capable of using properly. What’s more, is I use my Amazing Grass Green Superfood to obtain the slight green tinge in the center. You really can't taste it.
And if you're wondering why I didn't just melt a bunch of allergy-friendly chocolate chips to make my chocolate, it is because I personally don’t like using these in my recipes due to the cane juice which is in every one that I have found. Cane juice or sugar are not truly approved ingredients while on the SCD, Paleo, AIP or GAPS diet.
INGREDIENTS
Chocolate:
- 1 cup coconut oil
- 1 cup cacao
- 2/3 cup honey
Mint Filling:
- 1/3 cup coconut manna
- 2 Tbsp honey
- 1 Tbsp coconut oil
- 1/2 tsp green vegetable powder
- 1/4 tsp peppermint extract
DIRECTIONS
- Line a muffin tin with 10 paper liners.
- For the chocolate, melt the coconut oil in a medium size saucepan over medium heat. Once melted, remove from heat and whisk in the honey and cacao until thoroughly combined. Spoon 1 Tbsp of chocolate mixture into each liner. Set remaining chocolate aside. Place in the freezer for 10 minutes or until hardened.
- Meanwhile, in a small bowl combine the mint filling ingredients with an electric mixer until smooth. Remove frozen chocolate from the freezer. Spoon 1/2 Tbsp filling mixture onto the center of each chocolate. Press down slightly so it is as flat as possible without touching the liner. Pour another 1 Tbsp of chocolate mixture over the filling. Distribute any remaining chocolate evenly among the 10 mint cups. The filling should be completely covered. If any is emerging from the top press down slightly until chocolate covers it. Refrigerate until solid, about 1 hour. These will store well in the freezer or refrigerator.