Raw Vanilla Mint Chocolates

I have always wondered why mint is part of the St. Patrick's Day tradition besides the fact that it is green and green is of course the color of St. Patrick's Day. I mean, did they eat lots of mint stuff over in Ireland?  I am not Irish so I do not know, but probably not.  If I am wrong feel free to enlighten me in the comments. Still, mint is what I begin to crave this time of the year because of the holiday and because it reminds me of spring.  Maybe the memory of thin mint girl scout cookies has something to do with it as well.  But in any case something with mint inevitably has to be be made at the beginning of March.  To start off with the minty goodness this year, I made some raw chocolates.  Because I can never go wrong with those.  They are easy, share-able (if I do not eat them all first), and always delicious.  I decided to make them two tone, vanilla white chocolate mint and chocolate mint.

I could have just made them one color and flavor but that is not nearly as fun or pretty.  I actually used matcha to color them green, because I can't get enough of that stuff lately, but you could not taste it, just the mint chocolate and vanilla sang out when I popped one into my mouth.  Honestly it tasted like an Andes Mint. Which was a good thing for me because I actually used to love those as a kid.  If you are looking to make something chocolate mint, easy and delicious for St. Patrick's Day, give these a go!

Raw Vanilla Mint Chocolates
Makes 30 small chocolates

3/4 cup raw cacao butter, warmed to liquid
1/2 cup raw coconut butter, warmed to liquid
2 tsp matcha powder*
1 tsp pure vanilla extract
1 tsp peppermint extract
pinch sea salt
1/4 cup maple syrup

1/2 cup raw cacao powder

In a bowl, whisk together all ingredients but the raw cacao powder until smooth and well combined. Remove half to a glass measuring cup with a spout (it will be about 3/4 cup), and pour into 30 small chocolate molds, filling them just half full.  Place in the freezer to set.
Meanwhile, whisk the cacao powder into the remaining chocolate in the bowl, then transfer to a measuring cup with a spout like you did with the other mixture, and pour into the molds over the other layer.
Place in the freezer to set for about 10 minutes.
Pop out of the molds, and enjoy!

* You may also use spinach juice or spirulina powder, if you would like a little more blueish green hue, but just add a very small amount if you are using the spirulina (like 1/4 tsp or less), as you do not want to taste it.

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