I’m still trying to get out of buying anyone an actual present and am trying to make sure everyone gets candies that they like! One of my favorite dining experiences as a kid was getting the little peppermint chocolates at Olive Garden after eating my heaping pile of fettuccini alfredo. This healthier version is so good and you will not have the shame and embarrassment of having eaten at a midwestern chain take on Italian food! Plus, these make the cutest presents. This is how we made it:
2 tbsp coconut oil
1 cup raw cacao powder
¼ cup maple syrup
1 tsp vanilla
Pinch of salt
Pinch of cayenne
1 cup coconut butter
½ cup plant based milk
¼ cup maple syrup
1 ½ tsp peppermint extract
⅛ tsp spirulina powder (for color)
Add about 1 inch of water to a medium saucepan and bring to a simmer over medium heat. Place a glass or ceramic mixing bowl on top Make sure the bowl does not touch the boiling water to create a double boiler.
Add finely chopped cocoa butter and coconut oil and let melt, stirring occasionally with a wooden spoon. Once melted, carefully remove bowl from heat and add maple syrup, vanilla salt, and cayenne and stir with a whisk until blended. Then add cacao and whisk until blended.
Pour about a teaspoon of the chocolate into the silicone mold. Gently tip the silicone mold in all directions so there is a thin layer of chocolate on each side of the mold. Place the pan mold the freezer to set the chocolate. It should only take a few minutes.
In the meantime, let’s make the peppermint filling. Place all ingredients in a high powered blender Process until smooth and well combined. Test for sweetness, transfer to a piping bag or ziplock bag, and get ready to fill your chocolates.
Once the chocolate has set, squeeze some of the mint into the middle of the mold staying away from the sides and leaving enough room at the top for more chocolate to seal the minty goodness.
Put the molds back into the freezer to let the mint set up a bit. This may take 10-20 minutes.
Add about a teaspoon of the remaining chocolate until the mint is completely covered with chocolate and the mold is level. Put the molds back into the freezer or fridge. Once they are set, gently pop one out to test. Depending on your mold, you may have to freeze the chocolates all the way through to get them out of the mold without bursting.