Tag: mint

Grasshopper Smoothie

Grasshopper Smoothie

This grasshopper smoothie features fresh mint leaves and avocado!

Grasshopper Bars

Grasshopper Bars

These layered grasshopper bars feature avocado and raw honey!

Minty Cocoa

Minty Cocoa

Minty Cocoa

Servings: 2
Preparation Time: 5 minutes

Ingredients:

Directions:

Heat and whisk milk and cocoa powder in a saucepan over medium heat. Remove from heat and whisk in remaining ingredients.

Homemade Fresh Coconut Milk:

*For the freshest coconut milk make homemade coconut milk. (See video at this link.)

Serve with natural marshmallows.

Kelly from Monterey, California, won $50 for this recipe and photo! Submit your recipes here!

Dairy-Free Mint Chip Ice Cream

Dairy-Free Mint Chip Ice Cream

This ice cream has so much going for it: no processed sugar, dairy-free, and smooth and creamy!

Asian Pesto Sauce

Asian Pesto Sauce

Garden fresh herbs and spices make a lovely, springtime sauce.

Coconut Cream After Dinner Mints

Coconut Cream After Dinner Mints

Coconut Cream After Dinner Mints

Servings: 16
Preparation Time: 30 minutes

Ingredients:

Chocolate Coating:

  • 4 ounces unsweetened chocolate
  • 2 tablespoons coconut oil

Mint Filling:

Directions:

Coating:

Gently melt the chocolate and coconut oil in a double boiler. In order to temper the chocolate (avoid discoloration and textural annoyances in the finished product), you have to follow these steps. First, melt the chocolate, stirring often until the chocolate is 113 degrees F. Next, cool the chocolate, stirring often until it is 81 degrees F. Finally, reheat just until the chocolate is 88 degrees F, then it’s ready to pour into molds.

Filling:

While the chocolate is cooling, in another double boiler, melt together the coconut oil, Coconut Cream Concentrate, and mint extract. Stir as you heat it till everything is smooth and thick (just a few minutes; use the thermometer to make sure the temperature is under 100 degrees F). Add the honey.

Divide half the chocolate mixture between the cubes in a heart-shaped silicone ice cube mold (or use paper muffin cups), pouring a bit into the bottom of each section.

Pinch off bits of the coconut/mint mixture and divide between the sections, filling them nearly to the top (this works better if the mixture has cooled enough to be thick, and you can put a little ball of it into each mold).

Divide the remaining half of the chocolate mixture by pouring over the top of each section of the mold and chill thoroughly in the fridge before popping the mints out to enjoy. 🙂

This makes a bunch of hearts or maybe a dozen mint patties if you’re using the muffin cup molding technique.

Recipe and photo submitted by Sarabeth, Ithaca, NY.

Submit your recipe here!

Chocolate, Mint Fridge Fudge

Chocolate, Mint Fridge Fudge

Coconut oil is often used in quick candy making. This chocolate fudge is as easy as it is delicious!

No-Cook Chocolate, Mint Pie

No-Cook Chocolate, Mint Pie

Author’s Note – Freeze for a more ice-creamy pie or chill for a softer pie.