Another Christmas tradition growing up was After Dinner Mints.
When we went to Grandma’s, the mints would always came out after we were VERY full and had consumed multiple helping of mains and dessert, but we always seemed to have room for an After Dinner Mint!
Instead of icing sugar and egg, I’ve recreated these to have a similar consistency using coconut butter and cacao butter.
Instead of using peppermint essence which has the main ingredients of glycerine and alcohol, I’ve replaced it with PURE peppermint essential oil.
I used dark vegan chocolate to cover mine, but you can choose your favourite cooking chocolate or even make your own!
Keep these in the fridge to reach for when it strikes you, or if you’re feeling generous, make a batch to gift away this year. They make the best homemade present presented in a glass jar with a ribbon.
After Dinner Mints
Just like the real thing without the nasties. Make a batch for a treat or to gift away.
Line a baking tray with baking paper and set aside
In a small saucepan, melt the cacao butter.
Remove from heat and add the rice malt syrup and coconut butter and stir to combine.
Add desiccated coconut and peppermint oil and stir again. Now place the mixture into the fridge for 30 minutes to cool and harden
Next melt the chocolate over a double boiler, then remove from the heat to cool slightly as you make the mints.
After 30 minutes the mixture should be hard enough you can use a spoon or melon baller to form balls and flatten with your hands. If not cool enough, leave another 10 minutes. The mints should be 4x4cm wide and about 1cm tall.
Place your mints on your prepared tray then into the freezer for 5 minutes.
Take your frozen tray out of the freezer and dunk each mint in the cooled chocolate forming a chocolate shell. Return to the tray so that the chocolate instantly hardens.
Place covered mints in the refrigerator for 5 minutes before serving.