Making healthy chocolate sexy



These healthy fresh minty chocolatey delicious ‘thins’ are so easy to make – are sugar, dairy and gluten free, and contain only 5 ingredients!

Sugar Free, Gluten Free, Dairy Free, Vegan, Egg free

I absolutely loved making this recipe – its not an original cleverly thought up by me. I am not actually sure who the original creator is, for it seems to be quite a trending recipe now with many people demonstrating their tweaked version, like me, I too simply tweaked it slightly. And then, I loved eating the result – for two reasons:

The first is because it is so delicious, chocolaty and very refreshing with the mint extract.

Secondly because of course one experiences no guilt whilst enjoying these. I must add here that they really are perfect for ‘After Dinner’ – a refreshment of the pallet whilst enjoying a dessert ‘sans sucre’! A win all the way!

So yes, I simply had to give these a try, because here, we are all about keeping chocolate healthy and making it as sexy and beautiful as possible. I was not disappointed, and I know that you will not be either! Seriously – give these a go!

I made mine with chocolate that contains no sugar – I use Callebaut Couverture – but if you prefer you can use a chocolate with a high cocoa percentage (70% or above) as long as you are keeping it dairy free, ensuring you use only the highest quality chocolate you can find that contains the fat cocoa butter and NEVER vegetable oil, then all is good and you are maintaining the ‘healthy’ integrity of this recipe.

Go organic if possible… because it tastes better and of course all of us would at least like to try save the world one purchase at a time (or one bite at a time) by supporting manufactures with good ethical claims of integrity, right? And then make sure you choose to use an oil that can be ingested safely.

Sweetener choice:

The sweetener you choose to use in this recipe will determine the end consistency of your paste. You are aiming to make a silken paste that can be easily pressed into a mold and not crumble when handling it. You also do not want it to be too sloppy.

Basically, if you can pinch it between your fingers and it maintains its pinched shape without crumbling, then you are good to go.

To get it to the right consistency you may need to add more coconut cream to the recipe – only 1 to 2 extra teaspoons at a time.

The grain size of your sweetener can also play a role in this game of finding the perfect paste. The finer the grain size the less moisture needed. I did not grind my Erythritol to make it finer. It dissolves slightly with the moisture, but still maintains its grit when biting into it – which is what I prefer to feel texture wise with my finished Mint Thins.

Chocolate choice and consistency for dipping:

I have mentioned this before that I hope you choose and use the highest grade of chocolate you can get your hands on – one that contains cocoa butter and NO added vegetable oils like palm oil (the killers of our Orangutan population) .

Depending on which cocoa percentage you choose to use, be that 54%, 70%, 85% or even sugar free dark (keeping it completely dairy free), if you find that it is slightly too thick for dipping or you wish to have a very thin layer of chocolate on yours by choice (I like a thick-ish layer myself), then there are two things you can do to thin out your chocolate and make it more liquid.

First choice for me is adding extra cocoa butter. You can buy the cocoa butter callets from Callebaut or one of their distributors, and you can also find a product they call Mycro – which is freeze dried cocoa butter and comes in a fine powder.

I use Mycro powder because it is so easy and dissolves well when added to your melted chocolate at the right time (instructions on packaging) bringing it back into a ‘tempered’ state and thinning it out.

The other option you have for thinning your chocolate is adding coconut oil to your warm melted chocolate. I suggest one tablespoon at a time to reach the state you want it in. It does alter the texture of the chocolate when eating it – I find it becomes more waxy, which I don’t like – but it works well to thin your chocolate out, remains healthy and is liked my most across the globe.  

There you go. If you have any questions, please do not hesitate to contact me. I am happy to try answer any put forward. Otherwise – enjoy making and eating these delightful bites of fresh deliciousness!!!



½ cup Organic Coconut Oil (softened)

2 tbsp Organic Coconut Cream (more if needed)

½ cup sweetener of choice (I use Erythritol)

2 tsp Peppermint oil (less or more to taste)

3 cups Melted Chocolate in temper! (rather have more than not enough for dipping. Excess can be spread out on a piece of parchment paper until set and used in another recipe later)

Golden Luster powder (food product only!!!!) & a soft brush (for decorating)

Ingredients for the Dinner Mint Thins
Ingredients for the Dinner Mint Thins


First Step:

Place your softened coconut oil and coconut cream into a medium sized bowl and blend until creamy with an electric hand blender.

Second Step:

Add your sweetener of choice to this creamed coconut mixture, along with the mint oil and blend once again until it forms a silken paste. Feel free to add more mint if you like it stronger! At this point if your mixture is too dry and crumbly, slowly add more coconut cream (one extra tablespoon at a time) until you have reached the silken paste like consistency you desire.

Third Step:

Press your paste into your chosen mold – smooth it out so that you end with the best result possible and then refrigerate for approximately half an hour to an hour.

Fourth Step:

Just before removing your ‘mint thins’ from the refrigerator, start melting your chocolate and bringing it into temper. Once melted and ready, remove your ‘mint thins’ from the refrigerator and carefully detach them from the mold.

Fifth Step:

Using two forks coat your ‘mint thin’ patties in chocolate. Place them on parchment paper, and once they are all dipped, place your tray in the fridge for a further few minutes to make sure the chocolate is completely set.

Sixth Step:

Remove your chocolate coated ‘mint thins’ from the fridge, detach them from the parchment paper and then using your soft brush, dust each patty (half of it) in the edible golden luster dust. Sprinkle some too. It is so important to make everything you create as visually beautiful as possible. Omitting this step is like denying your sense of sight the privilege of being part of the whole experience!

Final Step:

Lastly place your beautiful, exquisite ‘After Dinner Mint Thin’ patties onto a presentation tray or board of your choice – further enhancing how beautifully you have made them and serve to your guests! Enjoy!


You can make these a few hours before serving them to your guests, and they keep for at least a week or two in a sealed container in your fridge.

However, chocolate does not like the moisture of a fridge for long periods of time. Using a fridge to set chocolate is important, but a fridge for storing chocolate is not good. Chocolate tends to absorb the moisture and the outer surface becomes dull and sticky. So I suggest making them on the same day you are going to serve them, and if you have any left afterwards (this is highly unlikely because they are so YUM!), it’s no problem storing them in your fridge.

You can even leave them in a sealed container out of your fridge… but this decision all depends on whether you live in the heat of central Africa or in the arctic regions. This decision I leave up to you and your instinct, according to where you live.

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