These homemade junior mints are delicious and you only need 4 ingredients to make them!
I love junior mints!
I was craving these delicious candies this week so I decided to recreate them with healthier ingredients. The mint filling is made with just coconut oil, raw honey and peppermint extract. I used soy free chocolate chips to coat the mints.
These are pretty easy to make and they taste soooo good! Enjoy!
Homemade Junior Mints
Ingredients:
- 1/2 Cup Coconut Oil
- 1/4 Cup Raw Honey
- 3/4 Teaspoon Peppermint Extract or 1 drop of Peppermint Essential Oil
- 3/4 – 1 Cup Homemade Chocolate Chips or Soy Free Chocolate Chips
Instructions:
- Whip coconut oil, raw honey and peppermint extract together with a hand mixer. If the coconut oil is liquid you will want to refrigerate it until it is solid, but not rock hard. The whipped filling should look like the image above.
- Place filling in refrigerator for 5 minutes. Use a small cookie dough scoop or 1/2 tablespoon measuring spoon and scoop out small junior mint size pieces of mint filling. Place each piece on a parchment paper lined cookie sheet. Return the mints to freezer until you are ready to coat them with chocolate.
- In a small saucepan over low heat gently melt the chocolate chips. Once melted, remove from heat.
- Take mints out of freezer.
- Use a spoon to coat each mint with melted chocolate.
- Place chocolate covered mints back on the parchment paper and return to the freezer.
- Keep mints in freezer until the chocolate coating is hard.
- Serve mints immediately or store in refrigerator.
Homemade Junior Mints
- Yield: 1.5 cups 1x
Ingredients
- 1/2 Cup Coconut Oil
- 1/4 Cup Raw Honey
- 3/4 Teaspoon Peppermint Extract or 1 drop of Peppermint Essential Oil
- 3/4 – 1 Cup Homemade Chocolate Chips or Soy Free Chocolate Chips
Instructions
- Whip coconut oil, raw honey and peppermint extract together with a hand mixer. If the coconut oil is liquid you will want to refrigerate it until it is solid, but not rock hard. The whipped filling should look like the image above.
- Place filling in refrigerator for 5 minutes. Use a small cookie dough scoop or 1/2 tablespoon measuring spoon and scoop out small junior mint size pieces of mint filling. Place each piece on a parchment paper lined cookie sheet. Return the mints to freezer until you are ready to coat them with chocolate.
- In a small saucepan over low heat gently melt the chocolate chips. Once melted, remove from heat.
- Take mints out of freezer.
- Use a spoon to coat each mint with melted chocolate.
- Place chocolate covered mints back on the parchment paper and return to the freezer.
- Keep mints in freezer until the chocolate coating is hard.
- Serve mints immediately or store in refrigerator.
Last Updated on
Kaye
June 20, 2018 at 3:27 pmIs there a Keto friendly sweetener to replace honey?
Cathleen
October 9, 2016 at 6:23 pmThese were delicious and SUPER easy to make!
★★★★★
Karen
July 25, 2016 at 2:33 pmCan this be made with carob powder instead of chocolate chips since that’s all I have right now?
Kathleen
October 9, 2015 at 3:41 pmI love these peppermint ones so much, I’m in the press of making these with pure raspberry extract!! I can’t wait for them to be done! 🙂
Christina
July 31, 2015 at 11:04 amI make these for my friend who is allergic to soy. I use the Enjoy Life brand allergen free chocolate chips. He absolutely loves these and I am greatful for this recipe. Thank you ?
Carl Vanderheyden
March 6, 2015 at 9:48 amBought the ingredients and can’t wait to try them… The pics look like they have nuts in them, do they? Thanks, Carl
Amy
November 1, 2014 at 11:16 amI used maple syrup 🙂 the color wasn’t white but the taste was great.
Next time I’m going to try almond extract 😀 & I’d like to try to make Choc covered cherries with this recipe.
Jill
September 24, 2014 at 9:39 amMade these with my son. Yes had to let my chocolate cool. They are in the freezer can’t wait to try them and neither can he. Found your site thru wellness mama on FB. 🙂
Kathleen
September 23, 2014 at 8:21 amI’ve noticed some comments, although they’re older, about the chocolate running off. I had this problem too and I think it’s because the chocolate is too hot and it’s melting the coconut oil. Therefore, I allow my chocolate to cool slightly before dunking. I also use a fork to remove them from my bowl of chocolate so the excess chocolate can run between the tongs and not get wasted by running all over the parchment paper. I also triple my recipe because I love them that much and eat them daily. Saves me time. Speaking of…..time to get in my new batch!! I hope this helped. 🙂
Kathleen
September 23, 2014 at 8:12 amI found this recipe almost two years ago. I swear I’m not exaggerating, but I’ve made these ever since, rarely have I skipped making them and I eat two a day…..every day! I’m addicted! They are absolutely the best treat ever and so so good for your body!!
I try to encourage my friends with children to make these instead of giving them the sugary options.
Tiffany, thank you, thank you, THANK YOU!!!!!
Suzanne
August 20, 2014 at 10:12 pmThis is perhaps a silly question to post on this website, but: This recipe looks great and I’d love to make it for my family. Unfortunately, my husband really dislikes coconut flavor. What’s the best type of oil to have that flavor not noticeable?
GTH
September 22, 2014 at 2:44 amIf you use refined coconut oil it will have very little to no coconut flavor. The peppermint will cover any small amount that may be there.
Crystal Dristiliaris
May 11, 2014 at 8:17 amThese were wonderful! Only problem is I can’t stop eating them 🙂
Patti Schuller
January 18, 2014 at 6:07 pmWhen I printed the recipe- it created 2 big pics of the mints- the front page pic was huge and uses tons of ink- great recipe but see if you can down size the pics or at least take one of the recipe- thank you
The Coconut Mama
January 20, 2014 at 4:29 pmPatti – Thank you SO much for your suggestion. I’ve removed the images by default when printing a page, but for future reference there is a tick-box that gives you the option to either include or exclude images if desired 🙂
Ana
November 23, 2013 at 2:18 pmThanks so much for this! As a Junior Mint lover, but a clean eater in progress, I never thought I could find something that tastes so much like the real thing but with much better ingredients! They are phenom.
Tracy Snyder Furze
September 11, 2013 at 8:33 pmlooks yummy! going to use my Young Living Peppermint essential oil.
marilyn Norfleet
October 8, 2013 at 8:30 pmYoung Living is the ONLY oils I would use for skin or internally.
AND they are perfectly safe:) whohooo
Senior Helpers Jenny Lind
July 27, 2013 at 7:10 pmHi, I am finding it difficult to find chocolate dessert or candy recipes that utilize fresh mint. Nor have I been able to find a method for converting extract to its fresh equivalent. Any suggestions?
Kathy
July 27, 2013 at 2:19 pmIn place of peppermint extract, you could use the oil normally used in hard crack candy. Use in tiny amounts and keep tasting ( only a very tiny taste will tell you how strong it has become.) It is intended for consumption. Did I miss it, or is there a nutrition count for these, it would have to say how many mints for the recipe. Neat idea.
toxicbeautyblog
July 27, 2013 at 12:47 pmWow, these look good! Wish I could make them for our movie date tonight but I don’t have any peppermint extract. 🙁
jdibby
July 26, 2013 at 5:19 amExtra Virgin or Expeller Pressed coconut oil….which is best for this recipe?
Tiffany @ The Coconut Mama
September 14, 2013 at 12:33 amJust use whatever you have! The virgin coconut oil will have a slight coconut flavor.
jdibby
July 26, 2013 at 5:17 amExtra virgin or Expeller Pressed coconut oil in this recipe? Going to make them tonight!
Krystena
July 24, 2013 at 3:52 pmMy chocolate seems to be sliding right off of the mint filling…any suggestions?
Faith
November 8, 2013 at 4:27 pmMine too. I think next time I might try using mini-muffin cups… layer of chocolate in the bottom, freeze, scoop of mint filling freeze, then more chocolate on top and freeze.
Faith
November 8, 2013 at 4:28 pmI also think it depends on what kind of chocolate chips you use. I used the homemade ones from this website which are pretty liquidy, but when I’ve melted chocolate chips from the store before it was much thicker.
April
July 19, 2013 at 3:59 pmThere is a food grade peppermint oil that I want to try on Amazon. There’s 1/2, 1, and 2 ounce sizes. Just search: “Peppermint Oil, DOUBLE DISTILLED, Food Grade” the seller is Heavenly Harvest Inc. (The reviews are good!) I believe I also found it on eBay.
Somethings Cookin
July 17, 2013 at 6:33 pmYum!
Glame Grame'
July 17, 2013 at 9:49 amCould you use Coconut Butter instead of Coconut Oil?
I still <3 junior mints, peppermint pattys, just don't have them much anymore. Now I will feel a whole lot better about having them.
Anonymous
July 26, 2013 at 1:33 pmI would actually use coconut butter instead of the oil. I made these today and they were weird with coconut oil.
mdmd
July 8, 2013 at 11:25 amThank you, I love junior mints, a healthy replacement is awesome!
Stephanie Hsiao
July 7, 2013 at 5:43 pmIs it possible to use peppermint essential oil?
Beth
July 17, 2013 at 6:07 pmI would think so. It may be even better, but compare the labels. For example, a lemon extract I found had undesirable ingredients while an organic essential oil was more pure. Worked great in my recipe.
Somethings Cookin
July 17, 2013 at 6:34 pmI’d be careful ingesting any essential oil. It’s very potent and not intended for internal use, despite popular claims lately.
Michelle
July 30, 2013 at 8:24 pmDoterra essential oils are perfectly safe to injest because they are theraputic grade
Somethings Cookin
July 30, 2013 at 8:39 pmWhich is all the more reason to be careful. I suggest doing some independent research.
Charity
September 12, 2013 at 9:07 pmOh, really? And what non-biased regulatory group determines what qualifies as theraputic and certifies essential oils by grade? What’s that you say? There isn’t one? Yeah, I didn’t think so. Doterra is a rip-off. As long as your are 100% pure, they’re pretty much all the same.
Backatcha
October 9, 2013 at 1:17 pmAre you this mean to your friends, or is it just here???
Tamara
September 15, 2013 at 4:05 pmMichelle — don’t believe it. Do your own research. No reputable EO company would promote the internal use of EOs without the supervision of a trained natural doctor or herbalist. If you do your own independent research, you will find that to be true. Many of the rest of us cringe when we hear this from EO direct-marketing representatives.
Jen
September 23, 2014 at 6:33 amI have been using peppermint essential oil internally for years and have had zero ill effects. NO not all essential oils can be used internally but peppermint is one that can be. YES by all means do your own research and choose what you feel is best for your and your family.
Snac
July 7, 2013 at 10:37 amWill try recipe…thanks.
love the homemade chocolate recipe I used Camino Fair Trade coco apowder (I puchased in Canada) ……fabulous…if you haven’t tried Camino you must!
Jennifer Stohr
July 7, 2013 at 8:57 amI’d use brown rice syrup, or pure maple syrup for the honey. My daughter is allergic to honey, so we use those two or agave nectar as a replacement.
Michelle
December 22, 2013 at 9:55 amHi, Jennifer. Since I’m vegan, I am wondering which one you’ve liked better as a honey substitute. I was thinking agave, but also have brown rice syrup and maple syrup. Which one does your family like best?
Aleutia
July 5, 2013 at 9:16 amThese look great, but what’s a good alternative for the honey in this recipe??
Thanks and have a great day. (:
Christy
July 4, 2013 at 10:23 amI am making these today! Happy Independence Day!
Tiffany @ The Coconut Mama
July 4, 2013 at 5:54 pmI hope you enjoy them! 🙂
Vee
September 14, 2013 at 2:09 pmHow many calories please?