Gluten Free Thin Mint Candies

Gluten Free Thin Mint Candies Recipe

photo by recipe author

Servings: 12
Preparation Time: 20 minutes

1/2 cup organic virgin coconut oil (or 4 tablespoons coconut oil and 4 tablespoons unsalted organic grass-fed butter)
6-8 tablespoons organic cocoa powder (adjust according to taste)
tiny pinch fine-ground Himalayan pink salt
40-80 drops liquid vanilla stevia* (adjust according to taste)
2-3 drops high-quality peppermint essential oil (or peppermint extract, to taste)
2 tablespoons shredded coconut, optional

In small saucepan on low heat, melt together coconut oil and butter (if using). Carefully whisk in cocoa powder and salt and mix till thoroughly combined. Remove from heat. Add stevia and peppermint essential oil or extract. Mix well.

Pour evenly into 12 regular-sized muffin tin cups. If desired, sprinkle 1/2 teaspoon shredded coconut on top of each thin mint. Freeze for at least 15 minutes or until hard. Remove from muffin tins and store in resealable bag in freezer.

Add in different spices, extracts or other goodies to create countless variations:

cinnamon
various extracts, such as orange or almond
coffee granules
different flavors of liquid stevia, such as raspberry or English toffee
chopped nuts

*Maple syrup can be used instead of stevia.

Recipe submitted by Sheri, Camby, IN

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Published on August 30, 2012

(5 votes, average: 4.20 out of 5)

5 Comments

Rochelle August 2, 2014 at 11:53 am - Reply

These were delicious!  
My granddaughter lives on the other side of the country from me, so when we SKYPE we cook together.  She is two, so I cook and we talk about it!  Anyway, I made these today and they turned out great.  I just put them in a brownie pan and will break them apart as bark.  The recipe was followed, except I forgot the pinch of salt…seemed to taste really good anyway!

Shelby September 11, 2012 at 7:39 am - Reply

I made these with about 2 1/2 Tablespoons of raw honey instead of the stevia and added a little sprinkle of Celtic Sea Salt to the top of each chocolate (skipped the pinch of salt in the recipe).  Delicious!  I tried the coffee version too and it was a huge hit at my house.

Suzy September 7, 2012 at 6:55 am - Reply

I love thin mints and these are a healthy alternative to the store-bought ones. The stevia taste is a bit strong but not unpleasant if you’re used to it.  Easy to make too!

Julie September 3, 2012 at 8:05 am - Reply

I just made these, and they are pretty yummy! I used stevia, as I try to stay away from all sugars (including those in maple syrup). They were slightly bitter; maybe I didn’t put enough stevia in (I used about 50 drops). But they were quite good! I think an extra drop or two of peppermint oil would have been good too.

Christie September 3, 2012 at 7:32 am - Reply

how much maple syrup would you substitute for the stevia?
Thanks

Gluten Free Thin Mint Candies