Can I use fresh mint leaves instead of peppermint extract?

The recipe specifically calls for peppermint extract for the filling, but fresh mint leaves are suggested as a garnish for decoration. Using fresh leaves in the filling might alter the texture and flavor profile significantly.

What's the best way to ensure the chocolate coating sets properly?

After coating the mints, place the tray back into the freezer and allow them to fully set. This quick chill helps the chocolate harden quickly and evenly.

My coconut mixture is too sticky to mold; what should I do?

If the mixture is too sticky, pop it into the freezer for 5-10 minutes as directed in the recipe. Chilling helps it firm up, making it easier to mold into bites.

How should I store these Chocolate-Covered Coconut Peppermints?

Once fully set, store these peppermints in an airtight container in the refrigerator to keep the chocolate firm and the coconut filling fresh. They can also be frozen for longer storage.

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Chocolate-Covered Coconut Peppermints
[Vegan, Gluten-Free]

HJ By: Holly Jade

Author Bio

Holly Jade is the face behind The Little Blog of Vegan, a multi-award-winning vegan food... Read More

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Plated vegan chocolate-covered coconut peppermints, round bites enrobed in dark chocolate, garnished with crushed candy cane and fresh mint.

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Discover more recipes with these ingredients

Chocolate-Covered Coconut Peppermints [Vegan, Gluten-Free]

Dairy Free

These mints are mini bites of fresh, delicious flavor packed full of taste and texture. This recipe contains only five ingredients and is simple to prepare. Plus, unlike the stuff at the store, these mint chocolates are 100 percent vegan, raw and healthy!

Ingredients You Need for Chocolate-Covered Coconut Peppermints [Vegan, Gluten-Free]

2 tablespoons of coconut oil, melted
1/2 cup desiccated coconut, ground
1/4 cup of maple syrup
1/2 tablespoon peppermint extract
Vegan dark chocolate bar
Vegan candy canes

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How to Prepare Chocolate-Covered Coconut Peppermints [Vegan, Gluten-Free]

Line a baking tray with wax paper
Melt 2 tablespoons of coconut oil in a small pan on the stove.
In a food processor, add in the desiccated coconut and whizz it up until fairly ground.
Combine the coconut oil, ground coconut, maple syrup, and peppermint extract and mix everything together.
Pop the mixture into the freezer for 5-10 minutes.
Mold the mixture into little bites and place them onto the lined baking tray. Then, place back into the freezer for 10 minutes.
Melt your chocolate until smooth.
Take the mints out of the freezer, and dunk each mint into the chocolate, making sure they get fully coated.
For decoration, you can sprinkle on some ground candy cane or fresh mint leaves.
Pop the tray back into the freezer and allow to fully set.