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dark chocolate mint cream candies

by Jackie Newgent | March 7, 2024 | 1 Comment

One of my all-time favorite flavor combinations is chocolate and mint. I’m not sure what took me so long to create it, but I finally developed this dark chocolate mint cream candies recipe to satisfy my craving for that dynamic duo. You’ll likely notice that it’s inspired by Junior Mints and York Peppermint Patties. Of course, I think these hand-crafted candies are better than both. Let me know what you think!

How to Make

To make these chocolate mint candies, you’ll melt dairy-free dark chocolate with a little coconut oil and pour it into the bottom of mini muffin liners (baking cups).

Once that’s firm, you’ll top it with slightly flattened balls of the creamy mint filling.

The filling is simply made with a blended mixture of coconut oil, coconut or agave nectar, peppermint extract, sea salt, and powdered sugar.

Then you’ll top that with more melted chocolate mixture and sprinkle with pinches of sea salt flakes or crushed peppermint candy canes. It takes a little time and patience, but it’s totally worth it!

How to Store and Serve

Store these dark chocolate mint cream candies in a covered container in the fridge. But ideally enjoy at room temperature for the best experience.

Treat yourself soon!

dark chocolate mint cream candies

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5 from 1 review

Author: Jackie Newgent
Total Time: 35 minutes
Yield: 24 servings 1x
Diet: Vegan

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Description

Ingredients

Units Scale

2 tablespoons unrefined coconut oil, liquified + 1 1/4 teaspoons unrefined coconut oil (divided)
1 tablespoon blonde coconut nectar or light agave nectar
3/4 teaspoon pure peppermint extract
1/8 teaspoon sea salt
6.35 ounces (about 1 1/2 cups) confectioners’ powdered sugar
1 tablespoon unsweetened peppermint tea, jasmine green tea, or water
14 ounces dairy-free bittersweet chocolate, divided
Sea salt flakes or crushed natural or organic peppermint candy or candy cane for topping, to taste

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Instructions

With an electric mixer, beat together 2 tablespoons of coconut oil, the nectar, peppermint extract, salt, and powdered sugar and beat until combined. Add the water and beat until creamy and resembles frosting. Refrigerate until just slightly firm like extra-thick frosting, about 10 minutes.
Line a baking sheet or tray with parchment or a silicone baking mat. Gently roll the peppermint crème mixture between your clean hands to form 24 small balls, about 1 rounded teaspoon each.* Place on the prepared sheet and pat to just slightly flatten the top, making 1-inch disks (patties). Set aside
Meanwhile, line a mini-muffin tray with 24 paper baking cups (mini muffin liners).
In a heatproof bowl set over (but not touching) simmering water, add 6 ounces of the chocolate and 1/2 teaspoon of the coconut oil and periodically stir until melted, glossy, and smooth. Divide the melted chocolate between the lined cups, evenly coating the bottom of each. Freeze until the chocolate is just firm, about 10 minutes.
Place each mint crème disk onto the firm chocolate. Note: Disks should not touch the sides of the liners.
Meanwhile, melt the remaining 8 ounces chocolate and 3/4 teaspoon coconut oil. Divide the chocolate between the cups, completely coating the mint crème filling. If you like, lightly sprinkle each finished cup with sea salt.
Chill in the refrigerator until ready to serve. Ideally bring to room temperature before enjoying.