Vegan Mint Chocolates Recipe
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.
Servings: 12
Calories: 173.7kcal
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 vegan mint 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