So just a quick post from me today for two reasons…the sun is shining and I have been writing all morning (my regular column for our local newspaper, and for Food Heaven’s blog). Oh and because my lack of sleep lately has rendered me fairly hopeless on the self-motivation front!
A few weeks ago I was searching the internet and got inspired to make some dairy-free and refined sugar-free chocolates. Having made a few different variations this is certainly the best so I thought I would share it with you!
I love mint chocolate so I made them minty. You could leave them unflavoured (I was trying to disguise the taste of coconut from my husband but he still knew it was there!) or flavour with something else. As I only had Christmas and Easter chocolate moulds mine are rather ‘unseasonal’ shapes. You could just use little paper cases (petit fours one would be the perfect size), or make a big ‘slab’ and chop it up.
Whatever you do be sure to store them in the fridge, or eat them all as soon as you have made them! After all, they are full of goodness!
Gluten-free, dairy-free, refined sugar-free mint chocolates
Ingredients
- 65 g virgin coconut oil. I use Biona.
- 40 g cocoa or raw cacao I have no idea if there are real benefits with this!
- 15 g coconut cream I used a solid version; you could use the thickest bit of a tin of coconut milk
- 1 tbsp maple syrup or honey
- 1/2 tsp peppermint extract or to taste
Method
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Place the coconut oil and cream into a microwaveable container and heat until melted (alternatively melt in a saucepan over a low heat).
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Add the cocoa or raw cacao, maple syrup and peppermint extract.
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Stir and pour into your moulds or paper cases.
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Place in the fridge until set.
Mel says
Yum, no time to make any at the moment, but can you send some my way? (pretty please!) x Mel
The Free From Fairy says
Would happily if you emailed me your address 🙂 Need some other tasters!
Missy says
SO trying this! I don’t have any chocolate moulds though, will the chocolate stick if I use an alternative “mould”?
The Free From Fairy says
…just use paper cases. I did on the previous occations that I made other versions.
Molly says
These look wonderful and I love the shapes! I might try them with agave as I don’t have any maple syrup (or peppermint for that matter). What a shame your hubby doesn’t like the taste of coconut (strange man, lol!)
The Free From Fairy says
Hi Molly. Agarve would be fine. I have just read lots about it being worse than cane sugar in terms of the ‘hit’ it gives you so I don’t get it any more! Mind you, if you read and believed everything you wouldn’t eat a thing!
Molly says
I know, it’s supposed to be worse than sugar in that it is very high in fructose. I won’t be buying it again either but have some to use up 😉
Vegan Breakfast says
Something tells me I’ll never stop making these in my free time once I make them the first time! 😀
The Free From Fairy says
I am pretty sure that is right!! They are incredibly tasty and take so little time! And, have the added bonus of being ‘healthy!’
Kat says
Silly American here… And very new to baking. Translate this to US measurements for me? Grams… what english measurement am I using?
hahah. Sorry!!
Vicki Montague says
Hi Kat, sorry I am slowly updating my recipes to include the chance to change from metric to imperial measurements. I have just done that on the recipe for you…so the weights are in oz’s if you want them.