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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
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
Layer One: In a safe microwave bowl, microwave 1/2 the chocolate with 1/2 teaspoon of coconut butter for 3- 30-second intervals, stirring between intervals. 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.
Can we sub coconut oil in for the butter?
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These look really good! I make chocolate with cocoa powder and coconut oil all the time. I can’t wait to try this!
Mint and chocolate together is so yummy, these would dissappear quickly here!!
What the what?!?! Girl I can’t wait to try these!!!
I love Aldi’s chocolate so I am sure this Andes mints are deliciously good! Love that you made it healthier, too!
these looks SO good, can’t wait to try them!
What a wonderful way to get your chocolate fix healthfully!
Oh wow!! These sound amazing!! So super simple to make and such a perfect flavor combo – mint and chocolate is a favorite of mine 🙂
I’ve never heard of coconut butter for cooking. I’m wondering if it has a coconutty flavor. Your mints looks so tasty. They would make a great hostess gift for St. Patrick’s Day.
What’s better than an Andes mint? A homemade one! Looks delish!
Must. Make. Soon. This looks amazing. I pinned it to make soon. Thanks!
Chocolate and mint together… yum!
One of my favorite combinations in both ice cream and candy is mint and chocolate! I made some layered chocolate mint bars for the holidays. Cutting the was impossible with shattering them. But they tasted great!
Our kids are just going to love making these; and we’re all going to love eating them! Thanks so much for this great idea.
I love mint and chocolate, I have to try this
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