Vegan Mint Chocolates

These vegan mint chocolates have a rich, melt-in-your-mouth texture. They’re a lovely after-dinner treat and also make great homemade gifts. These delicious chocolates are easy to make and perfect for entertaining.

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Ingredients and substitutions

I like to use chopped dark chocolate when making these treats, but you can substitute vegan chocolate chips or use any type of chopped chocolate you prefer.

I used food-grade peppermint essential oil in these chocolates, but you can substitute peppermint extract if you prefer. Peppermint oil has a much stronger flavor than peppermint extract so be sure to increase the amount to half a teaspoon if you’re using extract instead of oil.

Almond butter gives these chocolates a rich, melt-in-your-mouth texture. For a nut-free version, you can substitute pumpkin seed butter or sunflower seed butter.

Vanilla extract complements the flavor of the peppermint in these treats. Use pure vanilla extract as opposed to artificial vanilla flavoring if possible because you can really taste the difference.

How to make them

Start by adding the chopped dark chocolate to a pot on the stove set to low heat. Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.

Add the almond butter, vanilla extract, and food-grade peppermint essential oil (or substitute peppermint extract) to the pot of melted chocolate, then mix well.

Divide that mixture evenly into a mini muffin pan with 12 slots lined with mini paper baking cups.

Place the muffin pan in the fridge for at least 90 minutes before removing the chocolates and serving.

Storage

Store these chocolates in an airtight container in the fridge for up to two weeks.

5 from 2 votes

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Vegan Mint Chocolates

These vegan mint chocolates are perfect for entertaining. They're an easy and delicious addition to a dessert table and also make lovely homemade gifts.

Course Dessert

Cuisine American

Prep Time 12 minutes minutes

Cook Time 3 minutes minutes

Chilling time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 12

Calories 173.7kcal

Author Jennifer Bell

Equipment

• Mini muffin pan
• Mini paper baking cups

Ingredients

• 1 1/2 cups chopped dark chocolate (or substitute vegan chocolate chips)
• 1/3 cup smooth almond butter
• 1/4 teaspoon vanilla extract
• 1/8 teaspoon food-grade peppermint essential oil (or substitute 1/2 teaspoon peppermint extract)

Instructions

• Add the chopped dark chocolate to a pot on the stove set to low heat.
• Cook, stirring constantly, until the chocolate has melted, then immediately remove the pot from the heat.
• Add the almond butter, vanilla extract, and food-grade peppermint essential oil (or peppermint extract) to the pot of melted chocolate, then mix well.
• Divide that mixture evenly into a mini muffin pan with 12 slots lined with mini paper baking cups.
• Place the muffin pan in the fridge for at least 90 minutes before removing the chocolates and serving.

Notes

• Store these chocolates in an airtight container in the fridge for up to two weeks.

Nutrition

Serving: 1Chocolate | Calories: 173.7kcal | Carbohydrates: 11.4g | Protein: 3.2g | Fat: 13.2g | Saturated Fat: 5.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5g | Cholesterol: 0.7mg | Sodium: 4.9mg | Potassium: 208.5mg | Fiber: 3.1g | Sugar: 5.6g | Vitamin A: 8.6IU | Calcium: 40.1mg | Iron: 2.8mg

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