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cutting board with dark chocolate mint cream candies and dried pink roses

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


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!


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


  1. 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.
  2. 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
  3. Meanwhile, line a mini-muffin tray with 24 paper baking cups (mini muffin liners).
  4. 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.
  5. Place each mint crème disk onto the firm chocolate. Note: Disks should not touch the sides of the liners.
  6. 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.
  7. Chill in the refrigerator until ready to serve. Ideally bring to room temperature before enjoying.


*Makes 230g mint crème filling = 9.5g per candy = about 1 rounded teaspoon per candy.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Desserts
  • Cuisine: American, Global,


  • Serving Size: 1 candy
  • Calories: 130
  • Sugar: 14g
  • Sodium: 30mg
  • Fat: 7g
  • Saturated Fat: 4.5g
  • Trans Fat: 0g
  • Carbohydrates: 15g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0mg