Dairy-Free Dark Chocolate Mint Cups

These dark chocolate mint cups are not sugar-free, but don’t start with me. I try to avoid sugar, but mint and chocolate is one of my favorite combinations. It’s impossible to eat this duo without adding a sweetener. The mint filling contains powdered erythritol and confectioner’s sugar, and the chocolate coating contains maple syrup.

This is a two-step recipe. First, make a batch of dairy-free butter mints. They take a day or so to dry, so make them well in advance or keep them in your freezer. Next, make the chocolate coating. You can substitute melted semi-sweet chocolate chips, but this coating, which I found in Sweet Laurel by Laurel Gallucci and Claire Thomas, contains no refined sugar, is easy to work with and tastes so much better.

The tricky part is, there is no tricky part! This is a foolproof recipe that doesn’t take long to make. Young children will enjoy making it, as well as teenagers and adults. At the end of the day, you won’t have any candies left, but they are low sugar, and well, why not?

Springhouse Turtle Eats

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Dairy-Free Dark Chocolate Mint Cups

By Springhouse Turtle – Serves: many

Prep Time: 45 minutes Total Time: 45 minutes

Cocoa butter, coconut oil and cocoa create a smooth chocolate coating for the sweet minty filling in these indulgent-tasting dark chocolate mint cups.

Ingredients

• Mint Filling:
• 3 tablespoons dairy-free cream cheese at room temperature
• 1 tablespoon dairy-free butter at room temperature
• 1/16 teaspoon peppermint flavor (3-4 drops)
• 3/4 cups organic powdered sugar
• 1/4 cup powdered erythritol or xylitol (see NOTE)
• Chocolate Coating:
• 1/2 cup plus 1 tablespoon coconut oil
• 1/4 cup raw cocoa butter, chopped
• 3/4 cup cocoa powder
• 1/4 cup maple syrup
• 1/2 tsp vanilla
• Pinch sea salt

Instructions

1

To make the filling:

2

In a stand mixer, cream together the cream cheese, butter and peppermint flavor.

3

Slowly add the powdered sweeteners.

4

If the mixture is too dry, add a few drops of non-dairy milk.

5

Put the mixture into a pastry bag with a small tip and press small dots onto a parchment lined baking sheet.

6

Allow the mints to dry for a day or two.

7

To make the mints:

8

Put 18 mini cupcake liners or a flexible silicone candy mold on a baking sheet. Set aside.

9

In a small saucepan over low heat or in a double boiler, melt the coconut oil and cocoa butter.

10

Whisk in the cocoa powder, maple syrup, vanilla and salt.

11

Half fill the molds (or mini baking cups) with the chocolate mixture.

12

Put the baking sheet into the freezer for 15 minutes.

13

Remove the baking sheet from the freezer and put 1 butter mint into each cup or mold, then top with another tablespoon of chocolate.

14

Return to the freezer until firm, about 15 minutes.

15

Store, tightly covered, in the refrigerator for up to 3 days, or in the freezer indefinitely.

The mint filling is a candy all by itself. Dairy-free butter mints are simple to make with dairy-free ingredients. Put the mint dough into a pastry bag and press onto parchment-covered cookie sheet. Allow the mints to dry for at least a day.

Create the chocolate coating by whisking cocoa powder into melted coconut oil and cocoa butter.

Put mini-cupcake liners on a metal cookie sheet or glass baking dish.

Pour a tablespoon of melted chocolate coating into the bottom of each cupcake liner, and freeze for 15 minutes.

Place one dairy-free butter mint on each firm chocolate, then pour another tablespoon of melted chocolate on top to cover the mint filling. Freeze for another 15 minutes, and they are ready to devour!

Springhouse Turtle Eats