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Gluten-free, dairy-free, refined sugar-free mint chocolates

Prep Time 5 minutes
Total Time 5 minutes
Author Vicki - The Free From Fairy


  • 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


  1. Place the coconut oil and cream into a microwaveable container and heat until melted (alternatively melt in a saucepan over a low heat).
  2. Add the cocoa or raw cacao, maple syrup and peppermint extract.
  3. Stir and pour into your moulds or paper cases.
  4. Place in the fridge until set.