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Gluten Free Thin Mint Candies Recipe photo
Gluten Free Thin Mint Candies Recipe
photo by recipe author

Servings: 12
Preparation Time: 20 minutes

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

Submit your recipe here!

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Comments (Comment Moderation is enabled. Your comment will not appear until approved.)
how much maple syrup would you substitute for the stevia?
Thanks
# Posted By Christie | 9/3/12 7:32 AM
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.
# Posted By Julie | 9/3/12 8:05 AM
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!
# Posted By Suzy | 9/7/12 6:55 AM
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.
# Posted By Shelby | 9/11/12 7:39 AM

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