Sweetener-Free White Chocolate Minty Bites

It would seem I’ve been on a mint kick lately… First Raspberry Mint Panna Cotta, and now these? Of course! Why not? I’ve almost sort-of rediscovered mint. It’s certainly a new favorite.

Mint is a refreshing addition to smoothies, desserts, and even salads. Even before the global pandemic, I’d been considering growing my own herbs – and mint was at the top of that list. Now that going to the grocery store whenever I want is not quite feasible, I’m craving all kinds of fresh stuff and wishing I’d started that herb garden!

Luckily, these little babies don’t require any fresh mint – only mint extract. Right out of the freezer, they’re the perfect ending to my dinner. The mint taste helps to signal to my brain that the meal is over and I don’t really crave anything else, such as a full-on dessert, after I’ve had one or two of these.

The coconut butter and cacao butter make it feel like you’re indulging in a rich bite of a sweet dessert, and yet there’s absolutely no sweetener! And you’re getting a good dose of healthy fats, too!

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Ingredients

• 1/2 cup coconut butter

• 1/4 cup cacao butter

• 1/4 coconut oil

• 2 teaspoons + 1/2 teaspoon pure mint extract

• 1 teaspoon pure vanilla extract

• pinch Himalayan pink salt

• 1 tablespoon cacao nibs (optional)

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Directions

• In a small saucepan, add coconut butter, cacao butter, and coconut oil, and heat on low heat.
• Stir, and heat until everything has melted and there are no lumps left. Take care not to let it burn!
• Remove from heat and stir in the remaining ingredients except for the cacao nibs, if using.
• Pour into silicone molds or into an 8×8 glass dish (or smaller). Sprinkle in cacao nibs, if using. They will sink to the bottom, just fyi.
• Chill in the freezer for 20 minutes to 1 hour, depending on the container you put it in. For small bites like the picture above, it’ll take only 20-30 minutes in the freezer. You can also chill in the fridge for 1-2 hours. If using a glass dish, wait until it hardens and you can break it up into smaller pieces, like bark. Store in the fridge or freezer in an airtight container for 2 weeks (fridge) or 3 months (freezer).

Let me know in the comments below if you tried this recipe and what you thought!