These homemade Vegan Peppermint Butter Chocolates are creamy, rich and flavorful. With only 5 ingredients, these chocolates are very easy to make and suit most diets as they are grain free, gluten free, vegan and raw!
Making my own chocolate gives me a great sense of self-sufficiency. If I can make my own chocolate, I can take care of myself emotionally! Chocolate is undeniably the best comfort food. Ever! So when I ran out of my favorite peppermint chocolate late yesterday evening, I had no choice but to make my own.
It’s been long overdue anyway as I bought this cute star silicone mold in November and I’ve been meaning to use it! I have never worked with a silicone mold before and it took me a batch or two to create pretty chocolates – I’ll be able to share with you what I have learned in the process! It’s really simple, you just need to know what to look out for.
One tip about my star ingredient coconut butter I’d like to share right now: If you use coconut butter out of a jar, I suggest you heat the jar in a water bath to soften the butter. The coconut oil in coconut butter often collects at the top so when you scoop out a few spoonful, you may mostly get coconut oil and very little butter. Make sure you stir up your coconut butter before taking a portion out!
Vegan Peppermint Butter ChocolatesRecipe by: Rose – The Clean Dish Yields: 36 chocolates Prep time: 20 minutes
What you need
Silicon mold like this
Ingredients¼ cup coconut butter 2 tablespoon maple syrup ¼ cup unsweetened cocoa powder 2-4 tablespoon unrefined coconut oil Peppermint oil, to taste (I use this)
In a small saucepan, slowly melt coconut butter over low heat. Stir in maple syrup, then add cocoa powder and 2 tablespoon coconut oil. Using a whisk, stir chocolate until the cocoa powder has dissolved and you’re looking at smooth, creamy chocolate. If the chocolate is too thick, add another tablespoon or two of coconut oil. Ideally, you want the consistency of a lotion; not too thick, not too runny. Finally, add peppermint oil. The amount depends on your personal preference and the strength of your peppermint oil. Start with 2-3 drops and do a taste test: if you like a more intense flavor, add more peppermint oil.
Place your silicon mold on a cutting board (not glass). Start filling the molds until they are evenly filled. Now lift your cutting board with the mold on top and gently tap it on the counter several times to get air bubbles out. You can see them rise to the top as you tap! Additionally, you may use a tooth pick to release air bubbles from inside the molds.
Transfer to the freezer for 20-30 minutes (the length depends on the size of your molds; mine are small and were solid after only 20 minutes). Store in refrigerator & enjoy at least one everyday with your morning coffee 🙂