I’m always on the lookout for great ways to satisfy my sweet tooth while staying on track with a healthy lifestyle. You’ll see in my post about tips for mindfully indulging your sweet tooth, one of my top tips is opting for homemade sweets so you know exactly what ingredients are going into your body. One of my all-time favorite treats to make at home has to be these Coconut Butter Mints! You can make them with just 2 or 3 ingredients and keep them stocked in your fridge for whenever your sweet tooth comes calling. 

I have to credit my friend Nadia from Body Unburdened for bringing this recipe into my life. I saw it on her website a few months ago, and ever since, I’ve been making a big batch of these treats on a weekly basis. There’s a few reasons why I’m obsessed with these creamy coconut mints. First, they’re seriously delicious. They taste like creamier Andes mints, and who doesn’t love those!? Secondly, they’re made with just a couple ingredients – super easy. And third, they’re a great source of healthy fat that will help keep your blood sugar balanced and keep you full & satiated, making them the perfect afternoon snack to satisfy your 3pm sweet cravings and hold you over until dinner. Plus, the mint in them actually helps suppress appetite (think mint tea post-dinner!) and keeps cravings at bay. Really doesn’t get much better than that!

Ingredients
Recipe inspired by Body Unburdened
1 cup coconut butter (I love this one!)
2 tsp organic peppermint extract
Optional: 1 tsp matcha powder for matcha mints!
Optional chocolate layer: 1 bar of high-quality chocolate*

And silicone mold – I used this one. 

*You can make the mints without the chocolate layer on the bottom. I love the chocolate / mint combo, so I think it’s a must! I like to use a chocolate bar that’s sweetened with coconut sugar, like Eating Evolved or Lulu’s. For a totally sugar-free option, you can also mix together 1/2 cup melted coconut oil with 1/2 cup cacao powder, a couple drops of organic liquid stevia, and a sprinkle of sea salt, and pour that over the coconut butter layer. 

Yield will depend on the size of your mold. Mine makes about 15 mints. 

1. Melt the coconut butter in a double boiler. OR simply heat some water in a pot on the stove and place a glass bowl on top of it, then add the coconut butter into the glass bowl. Allow to melt and stir until smooth.
2. Add the peppermint extract. Stir to combine. (If using matcha, stir it in as well). 
3. Place your silicone mold on a plate or a small baking sheet so it’s easy to transfer in and out of the freezer. Using a spoon or (a small cookie scoop), scoop the coconut/peppermint mixture into your silicon molds, filling the molds a little over halfway. Place in the freezer for about 10 minutes or until it has set.
4. Meanwhile, melt the chocolate on the stove (the same way you melted the coconut butter).
5. Once the coconut / peppermint mixture has solidified, spoon the melted chocolate on top of each mold.  
6. Place it back into the freezer for another 10 minutes until the chocolate has completely set. Once it has hardened, pop your mints out of the molds and store in the fridge.

Enjoy! So excited for you to try these!