Homemade Healthier Andes Mints

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When I was nine or ten, my dad’s cousin drove in from Michigan for Christmas Eve and brought a box of Andes Mints.  Those Andes Mints left a lasting impression.  I have loved them ever since.   I would never buy them nowadays.  I don’t need them.

I have been into creating desserts using raw coconut butter.  Last year, I made Homemade Peach Fudge and Butternut Squash Fudge.  Both of them turned out delicious.

I had a hard time finding more raw coconut butter.  The stores around me no longer carry them.  I don’t live near a specialty organic grocery store.   I ended up just ordering some more on Amazon.  It seems expensive, but a little goes a long way.

Let’s discuss chocolate for a second.  These homemade Andes Mints call for chocolate.  You can use whatever chocolate you like.  If you’re a vegan,  use vegan chocolate.  The mint middle is made out of coconut butter and mint leaves.  You can use the mint extract to make the chocolate minty as well.  I don’t particularly love working with mint extract.  I happened to have my favorite chocolate from ALDI on hand.  I just used it since it is already minty.

This recipe didn’t take a whole lot of time.  It’s just a matter of letting each layer cool in the fridge before the next layer goes on.  It is essential to line any pan you use with parchment paper.  It will just pop right out of the pan when it is cooled.

I added a little bit of coconut butter to each batch of melted chocolate.  This way, the Andes mint turned out “Melty.”

Homemade and Healthy Andes Mints 

Ingredients 

1 cup of  mint chocolate – chocolate chips, chocolate bar- whatever you like

-mint extract if you are using non-mint chocolate

15 mint leaves – or more

2/3 cup of raw coconut butter

One teaspoon of sugar- optional

Method:

Layer One: In a safe microwave bowl,  microwave 1/2 the chocolate with a 1/2 teaspoon of coconut butter for 3- 30-second intervals, stirring between each interval.  Once the chocolate is melted, spread it in an eight x8 pan lined with parchment paper.  Let cool in the fridge for 20-30 minutes.

Layer Two: In a food processor, mix 1/2  of semi-melted coconut butter with mint leaves and sugar.  Once mixed,  spread the mixture over the first cooled layer of chocolate. I am spreading until the entire layer is covered.  Let this layer cool in the fridge for 20-30 minutes.

Layer Three: Repeat layer one and let cool for 20-30 minutes.

Once the entire tray has cooled, remove and cut into your desired sized mints.