My first idea was to call this Clean Eating Peppermint Cocoa Butter Fudge. It’s a very accurate name but it doesn’t really trip off the tongue. Then I remembered at the market there is this chocolatier that sells these wonderful chocolate and mint confections called Mint Smoothies. Now me, I enjoy a good mint smoothie every now and again. They contain both chocolate and mint and once you tell me those two key pieces of information, you can stop talking. My decision is already made.
So I thought, I should call them Mint Smoothies instead. But as I’m terrible with short titles for things and always want to include more descriptive words and then even more descriptive words, the title came out to be long and convoluted anyways.
I just reallllly wanted to make it clear that these mint bites of deliciousness are made with clean, healthy ingredients. No refined sugar, questionable hydrogenated fats, or mint flavouring that doesn’t even really contain mint but may or may not contain ethanol. You can make these chocolates with just a few basic ingredients: coconut oil, cocoa butter, coconut milk, raw honey, cocoa powder, and mint oil.
And, if have any cutesy little muffin tin or silicone cups, now is the time to use them. My sense is that silicone would best, because these mint smoothies are fudgey and they might stick to the lining of your muffin tin – unless you use paper liners, of course. The only problem with paper liners is that after you consume your mint smoothies, you have a whackload of paper liners to throw out and you might not feel good about that.
Point being, mold these chocolates in something that’s easy for you to clean. A big square pan might also do the trick. Then you could actually cut these into squares and make them even MORE like the mint smoothies purchasable from your chocolate store of choice.
Clean, 6 Ingredient, Melt-in-your-Mouth Mint Smoothies
- Author: Backyard Owl (but inspired very much by this recipe for Peppermint Fudge from Dr. Josh Axe)
- Recipe notes: gluten-free, soy-free, naturally-sweetened, nut-free. Make this vegan by substituting maple syrup for the honey.
- 1/4 cup coconut oil
- 1/3 cup cocoa butter (or your closest estimate)
- 1/4 cup coconut milk or creamy unsweetened non-dairy milk
- 1/4 cup raw honey
- 2 teaspoons organic peppermint flavouring
- 1/3 cup cocoa or raw cacao powder
- Over a double boiler (water simmering in a saucepan with a heat-proof bowl on top), melt the coconut oil, cocoa butter, and raw honey.
- Once melted, stir in the coconut or non-dairy milk and whisk well to incorporate.
- Once fully mixed, add the peppermint flavouring and the cocoa powder and again, whisk that mix up until it becomes fully blended, smooth, and shiny or glossy looking.
- Pour into your prepared muffin tins with liners or silicone pan or whavever you want to use and let cool.
- Once cool, transfer your smoothies (still in the pan) to the fridge or freezer. The smoothies are ready after about 1-2 hours.
- Store them in the freezer for firmer smoothies, or in the fridge for more fudgy ones.
© Backyard Owl