Mint Meltaways

Mint Chocolate Meltaways

A treat using the classic combination of mint and chocolate is practically a must over the holidays.  These are reminiscent of peppermint patties, but with much better quality ingredients! The coconut butter creates the perfect filling I have used both semi-sweet chocolate chips and 85% chocolate disks, and they’re delicious with both. For a nice balance, I suggest a 70-72% dark chocolate. So pass up those store-bought low-quality chocolate peppermint treats this year, and try making these super easy ones instead! 


  • 1/2 c. semi-sweet chocolate chips or chopped up dark chocolate
  • 1/3 c. coconut butter
  • 1 tbsp. maple syrup
  • 1/2 tsp. arrowroot powder
  • 1/2 tsp. vanilla
  • 1 tsp. peppermint extract, divided
  • paper or silicone muffin liners


  1. Put chocolate in a microwavable bowl (or use a double-broiler) and warm on high for 1 minute, followed by 20 second intervals, stirring between each interval, until chocolate is fully melted.
  2. Add coconut butter to a microwaveable bowl and microwave on high for 20 second intervals until melted.
  3. Add 1/2 tsp. peppermint extract to each the melted chocolate and coconut butter.
  4. Add the maple syrup and vanilla extract to the coconut butter, followed by the arrowroot powder (this gives the filling a thicker, slightly chewy texture, but can be omitted).
  5. Spoon a small amount of the melted chocolate to line the bottom of each muffin liner, followed by a spoonful of the coconut butter mixture, and finishing with a layer of chocolate.
  6. Refrigerate for 30 minutes or more.
  7. Store in the fridge for up to 2 weeks – best served cold!