Chocolate mint thins recipe

Easter is just around the corner, so I thought that I’d make a chocolatey treat. These are really simple to make, the only difficult part is resisting to eat them before they’ve set! I love the contrast between the rich chocolate and mint filling. So, while the kids are enjoying their Easter eggs, these thins are the perfect treat for the adults to indulge on.

IMG_4881.JPGServes: 12 thins

Ingredients

For the chocolate base:

  • 2 tbsp cacao powder
  • 3 tbsp maple syrup
  • 30g coconut oil, melted

For the creme filling:

  • 45g powdered sugar
  • 1 tbsp water
  • 1/2 tsp peppermint extract

For the chocolate cover:

  • 2 tbsp cacao powder
  • 3 tbsp maple syrup
  • 30g coconut oil, melted

Instructions

  1. In a bowl, mix together the cacao, maple syrup and melted coconut oil, until a chocolate sauce forms.
  2. Line a cupcake tray with 12 cases. Dollop just over one teaspoon of chocolate into each case.
  3. Place the tray in the freezer for 20 minutes.
  4. Mix the powdered sugar, water and peppermint together until fully combined.
  5. Take the tray out of the freezer and spread the creme into each case.
  6. Place in the freezer for another 10 minutes.
  7. Make the chocolate cover by mixing together the cacao, maple syrup and melted coconut oil, just like before.
  8. Take the tray out of the freezer and dollop on the rest of the chocolate so that it is evenly distributed into each case.
  9. Place back in the freezer for a final 20 minutes and then enjoy!

Store in the fridge to prevent the chocolate from melting.

Nutritional information

Each chocolate mint thin approximately contains:

  • Calories: 88 kcal
  • Fat: 5.2g
  • Carbohydrates: 11.3g
  • Protein: 0.4g
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