Recipe & Photo by Emily Von Euw THIS RAWSOME VEGAN LIFE


This recipe for chocolate coconut peppermint cups is special because my mom – who doesn’t like sweets – actually ate a whole one all by herself. Usually she just has a bite of my dessert recipes to be polite but when I offered her a chomp of mine last night and she tried it… I never got it back. Although I was looking forward to eating it myself (did not happen), I was more importantly just excited that she liked them enough to eat a whole one. It’s probably because they taste so damn fresh; I recommend you eat these after lunch or dinner to leave your mouth feeling minty clean. The only ingredients are coconut, carob, maple syrup and mint. The best things in life are simple, or at least the best recipes are. I’ve made a recipe similar to this one before but my photo skills were not as developed then, plus I just wanted to make these again and figured I may as well give ya a new recipe. I can’t imagine anyone complaining about this.

SERVES:   Makes aprox 5.

PREP TIME:  15 Minutes

DIETARY CONSIDERATION:  Vegan, Vegetarian, Paleo, Sugar Free, Dairy Free, Soy Free, Gluten Free


Chocolate part:

  • 3 tbsp Coconut Oil

  • Pinch Sea Salt

  • 2 tbsp Carob Powder

  • 1 tbsp Maple Syrup

Peppermint part:


Vitamix or Blender of Choice


Place the coconut butter in a small pot and put on low heat until it melts, then take off heat and stir in the rest of the ingredients. Follow the same instructions for the peppermint part. Scoop the peppermint mixture into cupcake papers and put in the freezer until solid, then cover the tops in a thin layer of chocolate, freeze until solid again and finally dip the bottoms and sides into the remaining chocolate mixture. (Low-fat option: use thick date paste instead of coconut oil. This will change the texture but it’ll still taste awesome). 

Stacey Christie