Minty Chocolate Energy Bites

This recipe is a ‘healthified’ version of the traditional chocolate ‘mint’ candy but this one offers a new take on an old sugary treat and is so much better for you. This fudgy, minty bite is what “me time” tastes like.

These bite-sized candies are made with a chocolaty nutty base, a cashew cream peppermint filling and coasted with a chocolate shell. They are easy to make and fun to eat.

This flavour combination - chocolate and cool, refreshing mint creates a satisfying contrast of flavours. They are often paired together and enjoyed as a sweet treat or as an after-dinner mint, cool, minty, and delicious.

Nutrient-packed ingredients get entangled with a cooling kiss of peppermint. Your taste buds say “dessert,” your body says "nourishment." More good news? This healthy dessert, snack or treat is ready to indulge in right out of the freezer.

Made with simple ingredients, this no-bake treat can be made ahead of time and stored in the fridge or freezer. It would be a stunning addition to a party or special occasion. Wrap a bunch of them in clear wrapping for the perfect gift to a loved one or kind neighbour.

Course Dessert, Snack

Keyword clean eating dessert, minty chcocolate energy bites, peppermint patty bites

Ingredients

Base Crust

• 1 cup almonds, or walnuts or a mix
• 1 cup dates, soaked at least 30 minutes and drained
• 1/2 cup oats, instant or quick
• 1/2 cup desiccated coconut
• 2 tablespoons cocoa or cacao powder
• 1 teaspoon vanilla extract

Peppermint Layer

• 1 1/2 cups cashews, soaked 3+ hours and drained
• 1 13.5 oz coconut cream, full fat (solid part only) *see note below
• 1/4 cup coconut oil, melted
• 1/4 cup honey or maple syrup
• 1 teaspoon peppermint extract

Chocolate Coating

• 1 1/2 cups chocolate chips
• 1 tablespoon coconut oil

Topping

• Crushed candy canes

Instructions

Base Crust

• Note: Place the can of coconut cream or milk in the fridge or freezer for at least 1-2 hours before making these bites to allow coconut cream to separate.

  Use a candy mold, mini muffin pan or line an 8 x 8” baking pan or dish with parchment paper on the bottom and sides leaving some overhanging to act as a handle to get the bites out easier for cutting.

  Place almonds and coconut into a food processer and process until broken down and crumbly. Add dates, oats, cocoa powder and vanilla extract and continue to process until mixture is sticky and well combined.

  Be careful not to over process as its nice to have texture and different sized “bits” in your mint bites base.

  Press 1-1½ teaspoons of the base mixture into each of your candy molds to come around half way up the sides.

  Or if you are using a pan or dish, spread out evenly with a spatula or back of a spoon. Refrigerate while you prepare the filling.

   

Peppermint Layer

• Open chilled can and scoop out the cream that has separated and set hard on the top. Save the remaining coconut water to use in a smoothie, drink, or discard.

  Place all filling ingredients, cashews, coconut cream, coconut oil, honey and peppermint extract into the food processor and process until smooth and creamy. Depending on the power of your blender this might take a few minutes.

  Stop blending to scrape the sides if necessary and continue to blend until very smooth. Taste test, add more honey or peppermint if you think it needs it.

  If using a candy mould, spoon 1-1½ teaspoons of the peppermint cream on top of the base crust.

  Or if using a dish or pan, pour the filling over the chilled crust and spread evenly with a spatula or the back of a spoon, then place back in the refrigerator.

Chocolate Coating

• Place chocolate chips and coconut oil in small dish and microwave with 30 second bursts stirring between each one until melted and smooth.

  Or use double boiler method - (pot of boiling water with a bowl resting on top) melt the chocolate chips and the coconut oil together.

  Remove the mint bites from the freezer and after checking they are firm and set, pop out of molds or remove from dish or pan using the parchment paper handles and cut into 16-20 (or more or less squares depending on the size you prefer).

  Skewer each bite or use 2 forks to hold each one and dip into the melted chocolate, then place on a rack to dry.

  For a holiday or festive touch, crush candy canes and sprinkle on top.

  Put the bites into the freezer for at least 2-3 hours for the chocolate coating to become set and crisp.

   

Print Recipe

If you are looking for more delicious, healthy, no bake desserts and treats to help you reach your health, wellness and fitness goals, you will love my collection here: Blended Bites