Prep Time: 5 mins.
Cook Time: 5 mins.
One of my favorite things when flying years ago was Andes mint chocolate. I really looked forward to these and Biscoff cookies (which are vegan). Andes were the best airline snacks-- much, much better than pretzels or honey roasted peanuts. Andes chocolates are small rectangular chocolates with a green mint layer in the middle.
I love chocolate and mint and together they are even better; as good as chocolate and peanut butter.
I recently came up with a delicious chocolate coconut fudge recipe, which is amazing.
I still had some coconut butter and stevia sweetened dark chocolate baking chips. I also had Peppermint NuStevia, so I played with these three ingredients, using my chocolate fudge recipe; hoping it would taste like Andes mint chocolate.Wow! It did. It’s SO good! You should really try it.
That’s what I’m making and giving away as Christmas gifts.
These are creamy, smooth and minty, just like Andes mint chocolate. Buy some candy molds and confectioners foil and make yours look professional for a gift. Make sure you make a double batch or they’ll be none left for your gifts.
- ½ cup of Stevia sweetened dark chocolate baking chips
- 2/3 cup Organic Coconut Butter
- ½ tbsp. NuNaturals Stevia Peppermint NuStevia
- 1 tsp. organic vanilla extract
1. Combine the chocolate, coconut butter, vanilla and Peppermint NuStevia in a glass bowl, and melt over a pot of boiling water.
2. Turn of the heat and whisk until smooth.
3. Pour the mixture into a container (or candy mold).
4. Place the container in the refrigerator and chill until firm. (If you don’t feel like waiting, put it in the freezer for about 20-30 minutes).
5. Remove from refrigerator onto a cutting board. Use a sharp knife to cut it into bite size pieces or pop out of the mold.
6. Transfer to an airtight container and chill until ready to serve.
These are great gifts for the holiday season!