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Coconut Cream After Dinner Mints


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Rate this recipe 4.6/5 (21 Votes)


  • Chocolate Coating:
  • 4 oz. unsweetened chocolate
  • 2 tablespoons coconut oil
  • Mint Filling:
  • 3 tablespoons coconut oil
  • 3/4 cup coconut cream concentrate
  • 16 drops mint essential oil
  • 4-6 tablespoons raw honey (to taste)


Servings 16
Preparation time 30mins
Adapted from


Step 1


Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product) you have to follow these steps: melt, stirring often, until the chocolate is 113 degrees ºF. Cool the chocolate, stirring often, until it is 81 degrees ºF. Reheat just until the chocolate is 88 degrees ºF, and then it's ready to pour into molds.


While the chocolate is cooling, in another double boiler, melt together the coconut oil, coconut cream concentrate, and mint essential oil. Stir as you heat it, till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 ºF). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice-cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold, and chill thoroughly in the fridge before popping the mints out to enjoy. :)

This makes a bunch of hearts, or maybe a dozen "mint patties" if you're using the muffin cup molding technique.

Recipe submitted by Sarabeth, Ithaca, NY

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