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After Eight mints

After Eight mints

sugar free and vegan
  • Dairy Free
  • Diet Friendly
  • Egg Free
  • Gluten Free
  • Raw
  • Vegan
  • Vegetarian
  • 30 mins
  • Serves 20 pieces
  • Medium



A chocolate mint is tastiest way to finish any meal! Refreshing and sweet, it makes you feel like you just brushed your teeth, haha! Most people know the famous After Eight mints, which I love as well. Since I gave up sugar a few years back though, I stopped eating them…

I started looking online for recipes that would remind me of that taste. All the recipes I found contained shredded coconut, which the after eight mints do not contain. So I thought “Maria, you have to come up with your own recipe again!”. Challenge accepted!!! As you can see in the Recipe Makeover section, I believe we can find ways to enjoy our favourite sweets quiltfree!

So I started experimenting, trying to find a way to make them taste the same but also manage to get that gooey mint cream inside the chocolate… And, so I present you with another MASTERPIECE!!! Whoever tried these, couldn’t believe they were homemade and healthy!

So after your next dinner, indulge yourselves! You can have one… two… or even three of these incredible Goji Mary After Eight Mints!!!

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50gr melted odourless coconut oil
50gr agave syrup I am guessing maple syrup could work just as well
8 drops of edible peppermint essential oil
50gr melted odourless coconut oil
35gr agave syrup
30gr cacao powder



Start with the chocolate, by whisking all ingredients in a bowl.


I use silicone muffin molds, but you can use any kind you have. These quantities will give you around 20 pieces of mints of this size, if your molds are smaller you may get more. If you don't have silicone muffin molds you can use your muffin baking tray and place a piece of parchment paper at the bottom (see pic) so you can get your mints out easier once they are ready. Pour 1/2 tsp of your chocolate in every muffin mold and place in the freezer, just make sure they are horizontaly placed to prevent the chocolate from ending in one end.


While your chocolate sets, prepare your filling by again just whisking all the ingredients in a bowl. They will turn into a thick cream, which will set a little if it's winter and your kitchen temperature is lower. If you are making these during the summer, the cream will be runnier, but that is no problem.


When the chocolate sets, it will only take about 5 mins, take them out of the freezer and pour about 1/2-1/3 tsp of your cream in each mold, divide evenly. If the weather is hot, and the cream is more liquid like, make sure it does not spread to the sides, you want to leave about 1 ml around it to pour the chocolate and cover it on the sides too. If the weather is colder and your cream is more like a paste spread it with your finger as shown in the picture. Again if the weather is hot, and the cream needs to set, put them in the freezer for another 5 mins, otherwise, just go to the next step.


Pour another 1/2 tsp over your filling to cover the top and sides. Place your molds in the freezer one last time, for about 15-20 mins this time though (more if possible), to make sure they are completely set before you try to take them out of the molds, so they don't brake apart. Preserve them in the freezer or in the fridge, depending on how cold and hard you like them!

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Goji Mary

Είμαι η Μαρία και λατρεύω τη μαγειρική. Η κουζίνα είναι το βασίλειό μου, όπου δημιουργώ για μένα και τους αγαπημένους μου, υγιεινά γεύματα και γλυκά... γιατί τι είναι η ζωή χωρίς γλυκό?! Νέες, ελαφριές, υγιεινές και νόστιμες συνταγές, εμπνευσμένες από τις αναμνήσεις των γλυκών παιδικών μου χρόνων αλλά και από άλλους μάγειρες και μαγείρισσες που μοιραζόμαστε το ίδιο πάθος!

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