Cocoa Mints


GFCF/Paleo, Egg-Free/Nut-Free

To make Keto diet friendly, avoid honey and replace it with add your own compliant sugar-free sweetener.


  • 1½ cup coconut butter
  • ½ teaspoon raw coconut oil
  • 5-­8 drops peppermint oil
  • 1-­2 Tablespoons raw honey
  • Unsweetened cocoa powder


Add coconut butter to food processor and chop into fine chunks. Melt coconut oil (not too hot) and add to food processor while spinning. Slowly add honey and peppermint oil and taste as you go achieve desired sweetness.

Place waxed paper on cookie sheet. Scoop mixture onto paper, and spread 1/2 inch thick, and put pan in refrigerator to chill for 10 minutes. Before too cold and hard, take out of frig and cut into 1/2 inch or smaller squares.

While still a little soft, roll in unsweetened cocoa. If not sticking, roll in a bit of warm (not hot) coconut oil first.  Place on plate with waxed paper, chill thoroughly, and store in airtight container in the refrigerator or on counter if less than 70 degrees in home.

*Inspired by Three Stone Hearth

24 servings
45 minutes


Julie Matthews is a Certified Nutrition Consultant who received her master’s degree in medical nutrition with distinction from Arizona State University. She is also a published nutrition researcher and has specialized in complex neurological conditions, particularly autism spectrum disorders and ADHD for over 20 years. Julie is the award winning author of Nourishing Hope for Autism, co-author of a study proving the efficacy of nutrition and dietary intervention for autism published in the peer-reviewed journal, Nutrients, and also the founder of Download her free guide, 12 Nutrition Steps to Better Health, Learning, and Behavior.


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