If you’re an Andes Mint lover, but also like to eat healthy, than this recipe is for you! I recreated the famous mint using avocado, coconut oil, and maple syrup.
Today’s post is dedicated to my husband and his favorite candy, the Andes Mint!
We built our relationship on eating Mexican food, and oftentimes indulging in Andes Mints, post chips and salsa.
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.
A rich and creamy mint layer is topped by a crisp minty chocolate that is certain to remind you of the classic.
Ingredients and substitutions
- Avocado – This lends that signature green color without any food coloring!
- Coconut oil – There is no substitute for this, as it is what creates the solid texture.
- Maple syrup
- Cocoa powder
- Peppermint extract
- Water
- Sea salt
Recipe steps
Process the avocado layer and spread it into a small dish.
Let that set in the freezer and then pour the homemade chocolate layer atop.
Cover the dish and set it in the freezer again to harden.
Recipe tips
To avoid any avocado taste in the bottom layer, select an avo that is less ripe (more firm).
Keep these in the freezer or refrigerator for best results; they will melt if left out.
If you dig chocolate and mint, try my Andes Mint Pie!
Healthy Andes Mints
Ingredients
MINT CREAM LAYER
- 1 small avocado ~5 ounces; less ripe equals less 'avocado' taste
- ¼ cup coconut oil melted
- 2 Tablespoons maple syrup
- 1 Tablespoon water
- 1 teaspoon mint extract
- ⅛ teaspoon salt
CHOCOLATE LAYER
- ¼ cup cocoa powder
- ¼ cup coconut oil melted
- 2 Tablespoons maple syrup
- pinch sea salt
- ½ teaspoon mint extract
Instructions
- Begin with ROOM TEMPERATURE ingredients. Coconut oil clumps when it gets cold. 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
Nutrition
If you have a chance to try this recipe, please leave a star rating and a comment below letting me know how you liked it!
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!!!!!
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! 🙂
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
♥♥♥…
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!!
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!
Thanks Ariyele! Watched a couple of your videos and loved them. 🙂 Avocado/balsamic popcorn sounds like something I must try out! 🙂
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
My friend found these on afw and shared some with me…so darn good! You would never guess there is avocado in there! Loved them!
Thanks Tessa! I’m so glad you enjoyed them. 🙂 Thanks for the feedback.
in the chocolate coating, I used cocoa butter as the fat and used half stevia…i loved the richness of the cocoa butter! just another option!
Thank you for your submission on Nourishing Treasures’ Make Your Own! Monday link-up.
Check back tomorrow when the new link-up is running to see if you were one of the top 3 featured posts! 🙂
I’m so going to try this someday! Thanks for coming up with this.
Wow, avocado in the base. That’s awesome!
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
Hahaha, thanks Amber! I’ve made these numerous times for my husband, and he just loves them. I hope yours does too!
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
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?
Hi Valerie, I’ll check it out for you right now! 🙂
I checked it, and it seems to be working on my end. Would you like me try entering it for you?
Can something else be used instead of almond milk?
Hi Linda, you can use any type of milk or even water. I hope you enjoy them!
Thanks!
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!!!
Not sure where you’re seeing 12….I have 12 servings, 124 calories per serving.
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! 🙂
No problem, I’m just glad you enjoyed them! 🙂
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?
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! 🙂
I’m sadly allergic to avocados… Anything I can substitute?
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!
What about white beans? They seem like, when mashed, they would have a similar consistency, and lack a large flavor like banana.
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!
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!
gasp! I haven’t had an Andes mint in ages! Must try this! P.S. I just bookmarked at least 5 of your recipes to try.
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!!
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! 🙂
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?
Are you being facetious?
I literally just ate 3/4 of the pan as soon as they were done….I love the crisp chocolate on top! This is a winner 🙂
Haha, that’s awesome! 🙂
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 =)