A fun twist on one of my favorite recipes from back in the Korea days when I first started this blog & YouTube channel. Chocolate Peanut Butter Cups get a makeover to become chocolate mint flavored, but they also replace the coconut oil with cocoa butter for those of you that have told me the coconut oil is just a little too…well, coconutty. The chocolate base of this recipe is also perfect go-to for any of your chocolate-making needs!
Makes 6-8 cups
1/4 ripe avocado (optional, for green color and extra thickness)
4 tsp maple syrup
1/3 cup coconut cream solids*
2-4 drops mint oil or 1/4 tsp mint extract
Blend all ingredients in a blender until smooth and pudding-like. Refrigerate until ready to use.
*Be sure to refrigerate your can of coconut cream ahead of time. This will separate the liquids and solids. For this recipe, use only the solid portion.
1/4 cup cocoa butter chips
6 Tbsp (or 1/4 cup plus 2 Tbsp) cocoa powder
4 Tbsp maple syrup
Melt cocoa butter over a very very low flame until the chips are just melted. Use a fork to lightly whisk in cocoa powder and maple syrup until smooth in texture.
Line the bottom third of silicone cup molds with the chocolate layer (painting up the sides only if you do not want the mint filling to show on the finished product). Spoon mint filling on top, another 1/3 of the way. Spread the mint layer evenly and freeze 5-10 minutes, just to firm up. Keep the reserved chocolate mixture on your warm stove so that it doesn’t begin to harden, but you can also reheat over the same low flame if necessary. Once the cups have firmed, remove from freezer and layer the final third of chocolate mixture. Refrigerate or freeze until firm and ready to eat.