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Healthy Andes Mints

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Today’s post is, once again, dedicated to the one I love and his favorite candy….the Andes Mint…

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My husband and I have been together now for almost 7 years! It’s amazing to realize that because I still feel like I did when I fell in love with him. We’ve had our ups and downs, but we’ve come out of it all stronger and better. We are truly each other’s best friends, and he’s my favorite person to spend time with, which is why this month is devoted to him!

There’s a delicious Mexican food restaurant here in Tucson that my we have been eating at since we began dating. It has become a weekly (sometimes bi-weekly) lunch trip for our entire famiily. The food is good, but what keeps us going back is the time we get to spend together.

A few times after our meal, we all indulged in the classic after-dinner confection that has my hubby’s heart. While I love the taste, I could definitely feel that the processed sugar and artificial flavors DID NOT  agree with me!…so I decided to make my own!

These babies have the traditional feel and taste without all of the junk.

The creamy mint layer topped by a crisp minty chocolate….it’s almost too good to be true!…almost…

Print Recipe
5 from 1 vote

Healthy Andes Mints

Prep Time10 mins
Total Time10 mins
Servings: 12
Calories: 135kcal
Author: Lauren Goslin

Ingredients

  • MINT CREAM LAYER:
  • 1 avocado the less ripe, the less you will have any 'avocado' taste
  • 1/4 c. coconut oil melted
  • 1/8 t. salt
  • 1 t. mint extract
  • 2 T. maple syrup
  • 1 T. water
  • CHOCOLATE LAYER:
  • 1/4 c. cocoa powder
  • 1/4 c. coconut oil melted
  • 2 T. maple syrup
  • pinch sea salt
  • 1/2-3/4 t. mint extract start with 1/2 and add more if you like a minty-er taste

Instructions

  • A note before beginning: everything works much better if the ingredients are at ROOM TEMPERATURE. Coconut oil starts to harden when it gets cold, so you may end up with a chunky mess if you don't heed this. This is particularly important with the chocolate layer.
  • Lightly oil a 7 x 5 inch dish (or a glass dish of similar size).
  • Process the ingredients for the mint cream layer until the mixture is very smooth.
  • Pour the mixture into the oiled glass dish.
  • Stir together the ingredients for the chocolate layer.
  • Once the mint cream layer has hardened (about 20-ish minutes), pour the chocolate layer atop it.
  • Place the container back into the freezer (with a fitted lid, if possible) and allow it to harden completely.
  • Cut into small squares and enjoy!

Notes

Weight Watchers points (new system): 4

Nutrition

Serving: 1g | Calories: 135kcal | Carbohydrates: 6.9g | Protein: 0.6g | Fat: 12.6g | Saturated Fat: 8.7g | Polyunsaturated Fat: 3.9g | Sodium: 45mg | Fiber: 1.7g | Sugar: 4.1g

I often indulge in some dark chocolate at night, so having these on hand makes a perfect after-dinner treat!

Unlike the originals, I actually feel good after eating these!

Happy early Valentine’s Day to my beloved fireboy! 🙂

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What’s something special you’d like to share about your significant other?

 

MORE RECIPES YOU MIGHT ENJOY

Comments

  1. kimmythevegan says

    Aw you and your husband sound like a cute couple. I love cute couples (I’m part of a cute couple myself haha).
    These sounds tasty! A simple dessert – probably better than the one from the restaurant anyway.
    Thanks so much for sharing at Healthy Vegan Fridays – I’m pinning & sharing.
    Have a super week Lauren =)

    Reply

  3. M Mander says

    Lauren, you do know, don’t you, that studies have shown that the energy expended in unwrapping 1 Andes mint burns more calories than the actual mint?

    Reply

  4. Elyse says

    Hi, thank you for sharing that wonderful recipe!!
    Though, English is my second language and I would like what is the amount of : t. c. and T
    Thank you!!

    Reply

    • Lauren says

      Hi Elyse!

      t is for teaspoon, c is for cup, and T is for tablespoon. Thank you for reading, and let me know if you have any other questions! 🙂

      Reply

  6. Barbara says

    I am really impressed by your love for your husband and his obvious love in return for you. I loved his response to you! My husband is wonderful! He is so patient and loving and committed to me, even through all my health issues. We tell each other many times a day that we love each other, and I never get tired of him. This year we will be married 40 years. I am so thankful for him and feel so undeserving of him. God has been very good to us. I want to make these Andes Mints for him!

    Reply

    • Lauren says

      Oh thank you Barbara! I hope that when we’ve been married for 40 years, we will be equally as strong as you two are. 🙂 I hope you get to try the mints! They are scrumptious!

      Reply

    • Lauren says

      Perhaps banana? I’m just guessing here….I haven’t tried it. Avocado is very unique in its structure and taste, and I don’t know if there’s an equivalent. Sorry!

      Reply

    • Anna says

      What about white beans? They seem like, when mashed, they would have a similar consistency, and lack a large flavor like banana.

      Reply

  8. ashley says

    SO GLAD so many people are posting recipes for sugar-free sweets! THANK YOU for coming up with this recipe! One question before I start: Since you have to freeze them to set, will they be stable at room temperature after?or will they melt down when they defrost?

    Reply

    • Lauren says

      Hi Ashley, they do lose their shape a bit if they’re left out. You can keep them in the fridge as well so that they’re not quite as hard. I hope you enjoy them! 🙂

      Reply

  9. Karen says

    I have this freezing at the moment, I must say though I am not sure that I have got the quantities right (I’m in the uk and don’t have any US measuring cups) I worked out the calories for what I have put in and it’s 126 cals per serving, not 12!!!

    Reply

      • Karen says

        Ah yes my mistake! It’s because it says “servings:12 calories: 124” with no comma so I just read it as 12 doh! Anyway We have just had them after dinner and my son ate 3 and was amazed when I told him they had avocado in them! Thanks for the recipe! 🙂

        Reply

  11. Valerie Murphy says

    I’ve tried to subscribe to your site 3-4 times now & never get the confirmation e from you, even in my junk folder – I check! I was wondering what was going wrong?

    Reply

  12. Cindy (Vegetarian Mamma) says

    I know it makes me sound weird but I want to lick the page! LOL YUM
    Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! 🙂

    Thanks for linking back to the Gluten Free Fridays post!

    Cindy from vegetarianmamma.com

    Reply

  13. amber says

    You’re on fire Lauren! Your recipes really get a lot of attention on Allergy-Free Wednesdays – and for good reason. What a great recipe. Pinning for later. I love making treats for my sweet husband too. And his ultimate favorite is chocolate and mint, so yes, these will be made very, very soon. I’m sure my kids will love these too.

    Hugs,
    –Amber

    Reply

    • Lauren says

      Hahaha, thanks Amber! I’ve made these numerous times for my husband, and he just loves them. I hope yours does too!

      Reply

  18. Dana says

    These look awesome! Can’t wait to try. Your post to your husband is so sweet (no pun intended!). I made my guy dark chocolates with cashews and dried cherries because that’s his favorite. I love spreading the love with chocolate 🙂
    -Dana

    Reply

  19. ariyele says

    OOOH! i’m definitely making these. this is my man-dude’s FAVORITE treat, and since we don’t do the white refined sugar thing, it’s something we miss. found it through the nourishing gourmet. i might even want to make these on my web-based cooking show. hit me up if you want to discuss it…. thanks for posting!

    Reply

    • Lauren says

      Thanks Ariyele! Watched a couple of your videos and loved them. 🙂 Avocado/balsamic popcorn sounds like something I must try out! 🙂

      Reply

  20. Devin @ Nom Yum & Free says

    I have LOVED Andes mint candies since I was a little kid, and hotels I stayed in with my parents would put them under the pillow! I remember being upset and confused the first time we went to a hotel without the Andes – I thought they were standard.
    I am PINning your recipe, and hope to try it out soon. YUM!! Wishing you and your hubby have a wonderful Valentine’s Day!!

    Reply

  21. Michelle @ Eat Move Balance says

    Something special about my husband . . . . he is extremely handy and creative. He has built pieces of furniture for our home, redesigned parts of the kitchen and even helped our friend start her own business by building the cabinetry for her. His talents leave me amazed every time!

    Reply

    • Lauren says

      That’s really neat! I wish I could make my own furniture…sometimes I browse Craftgawker and get so enamored by some of the things people come up with! I saw a lady create bookshelves for her kids out of 2 x 4 boards that she had bought from Home Depot and wished so badly that I had that type of talent. It must be cool to live with someone who you can just ask to do it! 🙂

      Reply

    • Lauren says

      Haha, it’s definitely nice to have healthy alternatives! I hope you enjoy them Gabriela, and thank you for the visit! 🙂

      Reply

  23. LjGenthusiast says

    I am so thankful I found you Lauren and some how I am the man you chose to spend your life with. You are the most interesting, funny and wonderful person I have ever met. I am very proud to be your husband. I Love You My Lauren

    Reply

  24. Chris says

    Yum!!!! Did you cut them to be the same size as Andes mints or are they bigger?

    Can you use stevia instead of maples syrup?

    Did you ever get around to making those low sugar KIND bars?

    Thanks!!!!!

    Reply

    • Lauren says

      I did cut them to be about the same size…maybe a little bigger? I’ve not tried these with stevia, so I can’t vouch for that. I think it would work, but you may have to adjust the cocoa powder in the chocolate layer a bit. The mint cream should work out fine though!

      I’ve looked into the KIND bar recipe, but I have a line-up of recipes until March. I have an idea of how to do it though! 🙂

      Reply

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