Mint Chocolate Candy – Dairy-Free, Gluten-Free, No Sugar Added

Clearly chocolate is very important to me. Also important; eating food my body feels good on. So when I discovered how well just one (maybe two) of the Peppermint Coconut Cream Patties took care of my monster sweet tooth, I began experimenting with the same ingredients. And I don’t mind saying I was in the throes of some gnarly PMS cravings at the time, so the motivation was intense.

I nixed the heavy cream, added some more vanilla, played with measurements, and I’m so pleased with the results.

Here they are, frosty from the freezer!


I kept the coconut oil/butter combo, because in addition to it being the binder, I have a hunch it’s the ingredient that’s doing the satisfying. And from everything I’ve read about coconut oil, I’m happy to include it. 

However! Next time I think I’ll try a different extract, instead of mint. Maybe orange or almond.

What you’ll need:

• 1/2 cup coconut oil

• 1/2 cup of coconut butter

• 2 1/2-3 teaspoons (or to taste) stevia blend

• 1 1/2 teaspoon peppermint extract

• 2 tablespoons cocoa powder

• 1 1/2 teaspoon vanilla extract

Mix all ingredients, except your sweetener, in a saucepan on low heat. And stir until melted and combined. Transfer that chocolatey mixture to a mixing bowl and stir in your sweetener until completely dissolved. Then pour into your candy molds and pop into the freezer for about 10 minutes.

Could not be easier! Once they’re solid they’ll pop right out of the mold with a gentle shake.


When mine came out of the freezer, a little of the oil had risen to the surface of each one. So I just took a sec and gently scraped it off with a butter knife. This may or may not be an issue for you. But if it is, there’s an easy fix.

Just keep them in the fridge or freezer for the inevitable sweet tooth ;).