There’s no shortage of holiday treats that can be made with food storage. In fact, this is a favorite of mine for taking to parties. And having in the freezer for unexpected guests through the holidays. And to snack on before we go to an event. And for the mid-afternoon busy days where I need something fast without having a sugar crash afterwards. And to give to the kids so they think they’re getting a treat. And….
I’m a sucker for peppermint, especially anything that combines chocolate and peppermint. I feel no guilt for eating these. They’re loaded with good fat and they aren’t sweet. I use just 1/2 Tbs of honey and then sweeten them to taste with stevia. They’re lower in carbs that way and I don’t get a sugar crash afterwards. If you need a very low carb option, they can be made with stevia only.
Store these in the freezer. Make extra and hide them from the kids. I certainly do. 😀 If you like this recipe, consider making our peanut butter cups, too. I also make almond joy, mounds and more using coconut oil. At any one time, you can find two or three low-carb versions of these treats in my freezer.
If you want to make a more attractive presentation, you can make and freeze just the filling until completely firm then dip them in melted chocolate chips. Return them to the freezer before the middles melt.
From the Menu Mailer and Real Food Storage
Hands-on: 20 minutes
Hands-off: 20min/20min/1hr
2 cups coconut oil, softened, divided
scant ¾ cup cocoa powder
3 Tbs honey (or stevia to taste), divided
2 drops peppermint oil or 1/2 tsp peppermint extract
Line a muffin tin or mini muffin tin with parchment paper liners and set aside.
In a saucepan, heat 1 cup of coconut oil over low heat until melted. Whisk in the cocoa powder and 2 Tbs honey until smooth. Taste and adjust the sweetness to your family’s preference. Coat the bottom of each muffin cup with a thin layer of the chocolate mixture and swirl to coat the sides of the cups. Place in the freezer for 20 minutes or until solid. Set the remaining chocolate mixture aside.
Mix the remaining 1 cup coconut oil, remaining 1 Tbs honey and the peppermint oil thoroughly and taste. Add more honey or peppermint if needed- we prefer 1¼ tsp peppermint extract but we are big peppermint fans. Pour thin layers into mini muffin tins and freeze until completely firm.
Reheat the chocolate mixture over low heat if it has solidified and put a thin layer of the chocolate over the peppermint layer until the peppermint is completely covered. Return to the freezer until solid.
Continue building cups new until you use up the remaining mixture or freeze the remaining mixture to build cups another day.
Store these cups in the fridge or freezer or they will melt in a warm kitchen.
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What kind of pepermint oil do you use? Are essential oils from Mountain Rose Herbs edible? I know Young Living oils are considered edible but I only have pepermint oil from Mountain Rose Herbs.
This sounds great, but I’m confused about the steps. So do you pour the peppermint mixture OVER the already prefrozen chocolate mixture, freeze, and then add the remaining chocolate OVER the chocolate and peppermint tins? So in the end, it’s 3 layers?>
Hi,
I have been wanting to try this recipe, but I have a problem. Coconut oil is not available where I live. I am in Ontario, Canada and I usually have to get Crisco Shortening (which I found out has different ingredients than in the US…we have palm, not cottonseed) So would that be an okay sub for the coconut oil, or would I have to find a more liquid oil?
Thanks,
Helen 🙂
Helen, unfortunately this recipe won’t work with another fat. Coconut oil solidifies at 76 degrees and has a unique texture. That’s the cornerstone to get this recipe to turn out right.
Helen, Whole Foods in Toronto (or metro Detroit) should have coconut oil for sure!
I would love to see pix of each step. I can’t follow… sorry, not a cook and ZERO imagination when it comes to a recipe. Duh.
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Made them tonight and loved them! How many does this recipe make? I made 12 mini-muffin size, but I think it could have been 18. Also, did you melt the filling ingredients to combine or just combine at room temp? And finally I added some coconut butter on a whim and it was a nice texture addition! Thanks so much!!
Jessica, you can do 12-24, depending on how thin you pour them. I melt the filling ingredients if the coconut oil is solid.