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Peppermint Chocolate Sticks!!
This is one of the easiest, fastest and most delicious recipe I have made. You guys must try this! It takes under 10 minutes to make it and it is an awesome healthy treat for whenever you have a sweet tooth. The texture and flavor is crunchy, minty, coconuty and chocolaty. Take a look at the list of healthy ingredients I used. …I love getting creative and coming up with amazingly delicious recipes using real foods!
Watch the video below so you can see how I make this recipe.
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Peppermint Chocolate Sticks (paleo, gluten, dairy, refined sugar free)
Serves: 10
Ingredients
- 6 tablespoons coconut oil, melted
- 4 tablespoons raw cacao powder
- 4 tablespoons almond butter
- 2 tablespoons raw honey, or maple syrup
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- pinch fine sea salt
- 1/2 cup unsweetened shredded coconut
- 1/2 cup pecans
To see the brands I use, click each ingredient above or visit my Amazon Influencer shop. (Disclaimer)
Instructions
- In a large bowl stir together the coconut oil, cacao powder, almond butter, honey, vanilla, peppermint extract and salt.
- Heat the mixture slowly on low heat over simmering water (double boiler) for 5 to 10 minutes until all ingredients are combined.
- Chop the pecans in a food processor. Add the chopped pecans and shredded coconut to the melted chocolate mixture and stir together.
- Pour mixture in a 7x5-inch dish lined with parchment paper. Freeze until chocolate is set then cut into sticks. Store in airtight container in freezer or fridge.
Nutrition Facts per serving
Calories: 178kcal; Carbohydrates: 6g; Protein: 1g; Fat: 16g; Saturated Fat: 10g; Fiber: 2g; Sugar: 4g
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July says
Thank you for a delicious and easy recipe, Adriana! I made your peppermint sticks for Christmas and they were a big hit! Everyone loved them, especially because they are a healthy treat! Thanks again and Happy New Year!
adriana says
Happy new year July!! I love that you commented here and shared your photo and feedback! Thank you so much! I love it 🙂
Rosemary says
great recipe but i think I am eating too many of them for my keto diet. do you have any idea of the grams or fat or the carb content of your recipe?
adriana says
Hi Rosemary, I calculated the nutrition facts for you and for 10 servings the nutrition facts per serving is about:
Total carbs 7.6g; Fiber 2.7g; Net carbs 4.8g; Protein 2.9g; Fat 16g; Calories 184 kcal
If you like, you can substitute the honey for a lower carb sweetener.
Rosemary says
Oh thank you so much. This is really helpfull!
Fran says
super easy to make and my kids loved it! It’s coming tomorrow with us for our picnic, along with your pay de queijo that I’ll try in the morning 🙂
adriana says
Yay! Thank you Fran 🙂 Be sure to keep the chocolate chilled so it doesn’t melt. Have fun 🙂
Gemma says
Hi if I use peanut butter instead of almond do you think peppermint would still work? Also what can I use instead of raw honey as have honey in house but its just supermarket bought assuming this isnt raw honey.(sorry for ignorance) thank you would like to try out for toddler party instead of chocolate fingers
adriana says
Hi Gemma, maybe peanut butter and peppermint taste good also, I think it would but you can leave out the peppermint if you prefer. Regular honey or maple syrup also work well in place of raw honey. Raw honey has a thicker consistency but in this recipe it won’t make a difference. Let me know how it goes.
Karen says
Adriana – another hit!! I’m obsessed with your sandwich bread and now this. SO incredibly easy and delicious! Who needs junior mints anymore??? My picture isn’t nearly as beautiful as yours but I bet it tastes just as good. 😉 Next stop – chocolate zucchini bread. Can’t wait 😊
adriana says
😍😍😍 I love your photo Karen! Your chocolate looks amazing!! Thanks so much for sharing and please let me know how the zucchini bread goes.
Nabila hasan says
thanks for your delicious chocolate recipe..
adriana says
You’re welcome Nabila. Hope you enjoy!
Nabila hasan says
thanks for your delicious chocolate recipe..
adriana says
Thank you Nabila 🙂
Taytaystrong says
This is an excellent tasting recipe! Five stars no doubt!
I do have a question though: I personally don’t like the taste of almond butter and I do taste it in the recipe; so I put more peppermint extract to over power that taste, but people think that it is a bit too strong. Besides changing the almond butter, what else do you think I can add to change so I don’t taste the almond butter? Thank youfor making great recipes!
adriana says
Thank you for sharing your photo and feedback! You can substitute the almond butter with another nut butter of your choice. Coconut butter or peanut butter also works well. If you prefer to omit this ingredient altogether you can, but the volume and texture of the chocolate will be a bit different.
Manasi Gupta says
Hi Adriana, this is a great recipe. I would use the cacao butter or mix half cacao butter and half coconut oil, this way it might stay solid at room temp, atleast in cooler months. What do you think? For flavouring I had the idea of orange zest with cinnamon. Is the peppermint extract alchohol based or can one use the peppermint essential oil too but in less quantity as it will be way more stronger than extract?
adriana says
Manasi, using cacao butter in place of some of the coconut oil works well as far as the taste, but the chocolate would still melt at room temperature. To have it stay firm at room temperature you’d need to use tempered dark chocolate as well in the place of the cacao powder.
I think orange zest and cinnamon would be amazing! 🙂
The peppermint extract is alcohol based. Peppermint oil may also work in this recipe, but you may need to add more or less to taste. You can also use fresh peppermint leaves if you prefer.
Jacque says
Looks great. Im assuming cacao butter melted could be used instead of coconut oil? It would bring about some stability too regarding the melting at room temp issues some have been having
adriana says
Jacque, using cacao butter in place of the coconut oil works well as far as the taste, but the chocolate would still melt at room temperature. To have it stay firm at room temperature you’d need to use tempered dark chocolate as well in the place of the cacao powder.
fray says
This came out nice but I would omit the peppermint nxt time as it didn’t taste good in this particular recipe.
Talida says
Have made these twice already. My picture does not do them justice. When I was little dad used to buy me these chocolate peppermint sticks and I loved them so much I used to hide them under my bed and eat them when no one was watching. These taste exactly the same but are healthy too! Thank you for sharing the recipe
adriana says
Thanks so much for your feedback and for sharing your photo Talida!
Katie says
Kit Kat can kiss it! If you want a few fingers of chocolate pleasure these are the business! The best finger lickin good paleo treats I’ve made in a while. Non-paleo husband gallantly offered to be a neutral taste tester and 4 fingers in declared them a raging success (through a chocolate stuffed mouthful), that’s about the highest praise a clean treat can get! I subbed in rice malt syrup for the honey & extra coconut for the pecans because I had none here & there was no way I could wait to make (fine, let’s be honest – eat) this. Stop whatever you are doing and make these now!
adriana says
Thanks so much for your feedback and for sharing your photo Katie! 🙂
Victoria says
I’ve made these a few times now and I love them! Everyone I offer them to loves them too, they’re amazing, thank you. I can honestly say these are my absolute favourite chocolate treats so far. Yum. Made a special double batch for Christmas!
adriana says
Victoria, thank you so much for your feedback and for sharing your photo!
tanya says
Little bit addicted to these peppermint sticks 🙂 shame they melt so quickly. Will try choc orange next time.
adriana says
Thanks Tanya! I bet using orange extract or maybe some orange zest will be amazing!
Danielle says
Delicious quick and easy! Kids loved it too!!
Thank you for all your wonderful recipes!
adriana says
Thank you so much for your feedback Danielle!
Pamela says
Would this recipe do well without the shredded coconut, which is a deal breaker for me. Love coconut, just not the texture of shredded.
adriana says
Hi Pamela, you can omit the shredded coconut in the recipe.
Deb says
I absolutely love this recipe! I didn’t even feel guilty because I was using such quality ingredients. Thanks so much!
Des says
I have made something very similar to this, but find it must stay in the refrigerator. Any ideas on how to make it a bit more stable at room temp? Would be wonderful to take it somewhere.
adriana says
Des, unfortunately coconut oil melts at room temperature. When I want to take it somewhere I take it in a small cooler bag with an ice pack and it lasts all day.
Meaghan says
I can’t eat honey due to the high fructose levels. Any idea what I could replace it with? Thanks so much!
adriana says
Meaghan, you can add a few drops of pure liquid stevia.
Tay says
This must be delicious.. One question: I don’t have coconut oil, can I use olive oil?
adriana says
I don’t think olive oil will taste very good in this recipe. If you make it anyway, please let me know how it turns out.
pamepro says
Is there a listing of calories, carbs, etc. for this recipe?
Louise Moore says
Holy cow! I made these over the weekend and used macadamias instead of pecans. They were absolutely yummy, thanks!
Ellie Biele says
Awesome recipe! I didn’t have peppermint extract so used orange and it was great! I’m now thinking of all the potential flavor combinations!
adriana says
wow orange must be good!
heidi says
What could you use to replace the coconut? Not a big fan of the texture of coconut…
adriana says
you can omit the coconut in this recipe
Coby says
Any suggestions what to replace almond butter and pecans with as I have a nut allergy 🙁
adriana says
you could leave the almond butter and pecans out of this recipe. The taste will be different but it will still be good.
philippa says
Hi thanks for the recipe. I’ve just made them and they are delicious. I didn’t have pecans so used more brazil nuts and some almonds. I don’t know if the children will get to eat them as I don’t think the sticks will make it to the morning…
Elizabeth says
I don’t have cacoa powder do you think I can ground up cacao nips and use that instead?
adriana says
yes, cacao nibs should be fine. Cacao powder dissolves easier than the nibs, but it should work fine as long as you grind it up and cook it in the double boiler along with the other ingredients until everything is well combined.
Craig says
Thank you, I was looking for something to make this arvo. I’m not a big fan of peppermint though so I might try using vanilla essences instead & use 1/2 pecans & 1/2 Hazelnuts?? See how we go.
Alex says
recipe saved 😉
Martina says
Amazing as always! Thank you for sharing all these great recipes!
adriana says
🙂 thank you for the support and kind words, keeps me motivated and creative!