Marfigs' Munchies

Adventures in vegan eats and feats

Minty nut chocolate


Chooocooollaatteee! I recently saw, for the first time ever, 99% Lindt chocolate in the shops and nearly fell over myself with NOMWANTMUSTHAVE, but the price tag was a bit too much for me (that’s easily 4 – 5 bags of carrots!) so I decided to make my own dark choc and pretty it up. Sometimes one just needs a little something in the house that can quickly sort out cravings, and this is my kind of treat!peppermintchocsplash

peppermintchocprofileWe had my family’s farewell party yesterday since they’re going off to Morocco at the end of the month, but knowing I would have dessert-like munchies when I got home I quickly whipped this up before we left. Seriously, homemade choc takes less than 5 minutes to make, so I prefer it to store-bought (which involves people, the outdoors, and lots of anxiety). I adore super dark, bitter choc so that’s what I made, but I’ve added more sugar in the recipe itself because I know I’m rather singular in my tastes in this regard πŸ˜‰peppermintchoctop

I’ve been meaning to make this now for ages since I always stock up on herbs and stuff and then forget to use them, so I caught the mint just in time before it met a trashy end. Best of all, I discovered my very last bottle of NuNaturals Liquid Stevia Peppermint, so I’m back in my happy place, because that stuff is pure magic beyond reckoning. If you don’t have NuNaturals about you can use peppermint extract or blend lots of mint leaves with some sweetener and milk.Β peppermintchoctop1

Minty nut chocolate (serves 8 – 12):

  • 1/8 cup crushed pecans
  • 3 droppers NuNaturals Liquid Stevia Peppermint/1 – 2 tsp peppermint extract
  • small handful mint leaves, washed and pressed dry
  • 1/3 cup + 2 TBSP cacao/carob powder
  • 1 TBSP barley malt powder
  • 2 tsp cinnamon
  • 2 – 3 TBSP liquid sweetener of choice
  • 1/3 cup coconut oil


  1. In a microwave-friendly bowl, heat up your coconut oil and Liquid Stevia peppermint/peppermint extract until there are no bits of oil (if you’re in the Northern hemisphere this should take less time).
  2. In another bowl, mix your dry ingredients, then whisk them into the oil in thirds until smooth – your chocolate will seem rather thick.
  3. Line a baking tin with parchment and pour the chocolate into there, sprinkling your nuts and adding your leaves.
  4. Freeze for 15 or so minutes, then break up and serve directly from the freezer.
  5. Store in the freezer in a sealed tupperware.

Yuummm! I admit this is totally messy chocolate if you leave it out the freezer for too long, but that’s my favourite kind – licking fingers clean and all that is the way I munch anyway – a die-hardΒ habit driven by the need for an immersive food experience. If you nab it straight out of the freezer though you won’t have any problems – just pure, delicious joy.
peppermintchobroken1 peppermintchobrokenstackMan-thing’s kind of chocolate is sweet beyond belief and nothing I can really stomach these days, but a bit of dark chocolate is apparently all the rage in fitness circles, so this is my way of following the doctor’s orders in the best way possible (since we all know I get my daily veggies in with no struggle ;)), and hopefully Man-thing will follow suit, slowly but surely. I used to loathe dark chocolate beyond measure, but even 80% is now akin to milk chocolate for me. It’s amazing what resetting one’s tastebuds does for making new food choices and appreciating subtlety, though I won’t begrudge anyone else a bit more sweetness!peppermintchobrokenstack2 peppermintchobrokenstack3

Because this is so easy to make I’ve kind of been on a chocolate-making kick, and since it’s obviously the best addition to any meal (even savoury!) you will be seeing a lot more chocolate on the blog. In fact, I was rather horrified to see I didn’t have a dedicated chocolate category, but you can rest assured all has been rectified and I am on a noble, chocolate-y path.
peppermintchobrokenstack4Anyhow, it seems like we’re supposedly not going to have load shedding this morning so I’m off to make meringues to take to work tomorrow! One of my SIL, Rikke’s, colleagues (and I guess mine?) looks like a home economics teacher and she especially came to me on Friday to show me her mini microwave cupcake mixes that used chickpea flour instead of eggs because she knew I was vegan. I thought it was pretty damn amazing that she used chickpea flour like that at home as well sometimes and so I gushed about vegan meringues made of brine and now I’m taking some in to have the ultimate taste test and see if they pass with the home ec seal of approval!

Happy Sunday! πŸ˜€

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

11 thoughts on “Minty nut chocolate

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  5. This look beautiful; especially with the pecans and tiny mint leaves!


  6. Yeah, love chocolate. Chocolate is my best friends. πŸ™‚


  7. WOW. This looks incredibly YUMMMMM! πŸ™‚ xx


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