Under their brown coating, these little bites hide a white coconut butter centre, as fresh as a mint sweet. Carob takes the role of chocolate here, with a rounder and naturally sweet flavour. All you need to do is gently warm the fats, add the flavourings, then let the freezer do the work between each layer. It is worth always keeping a small box of them in the cold for a sweet moment after a meal.
Fresh mint and carob bites with coconut butter
Share this article
Ingredients
Carob coating
- 3 tablespoons coconut oil
- 1 pinch of sea salt (or the equivalent of 1 tablespoon - 15 ml - of seawater)
- 2 tablespoons carob powder
- 1 tablespoon honey
Mint centre
- 3 tablespoons coconut butter
- 1 tablespoon honey
- 2 to 5 drops of food-grade peppermint essential oil
- 2 tablespoons finely shredded fresh mint leaves
Method
- Gently warm the coconut butter over a water bath until fluid, then stir in the honey, peppermint essential oil and shredded mint.
- Do the same with the coconut oil, then mix it with the salt, carob and honey.
- Divide the mint centre between paper cases and place in the freezer until very firm.
- Spread a thin layer of coating over the top, return to the freezer until set, then unmould and dip the base and sides in the rest of the coating.
- Keep the bites in the freezer and take them out a few minutes before eating.
Tip
Add the peppermint essential oil drop by drop, tasting as you go: two drops are often enough, and it quickly becomes overpowering. For a less rich coating, replace the coconut oil with a very thick date paste; the texture will be softer but just as indulgent.
The full range Honey
3 products
Discover the full range
FAQ: your questions about the mint and carob bites
What is the difference between coconut oil and coconut butter?
Coconut oil is the fat extracted from the coconut, pure and translucent once melted. Coconut butter, on the other hand, is made by grinding the whole flesh: it therefore also contains the fibre, has a more pronounced coconut flavour and a thicker texture. In these bites, coconut butter makes the creamy centre, while coconut oil keeps the coating fluid.
How do you eat carob?
It is mostly used as a powder, made from the dried pods of the carob tree, to replace cacao in desserts, hot drinks and baking. Its flavour is mild, lightly caramelised and naturally sweet, which means you can use less sweetener. It mixes easily into a melted fat, as in the coating of these bites.
Do mint and chocolate go well together?
Yes, it is a classic pairing: the freshness of mint lightens the rich, bitter side of chocolate. It also works with carob, which is milder, as in these bites. Just add the mint with care, especially in the form of essential oil, so that it remains a fresh note without masking everything else.
Share this article