Raw After Dinner Mints


Over the past month, I have been working feverishly to create plenty of delicious desserts for my upcoming dessert book, "Becoming Sweet. I am very excited with what I have come up with, and I can't wait to share it with you. I don't want to leave you without some desserts on the blog in the meantime - so I am happy to introduce my Raw After Dinner Mints!

These Raw After Dinner Mints are great for those of us who love the flavour combination of peppermint and chocolate, either as the finishing touch to a meal, or as a stand-alone treat. Or sometimes both! 

Whilst I do prefer to use macadamias for the filling, you can use cashews as a substitute. I do recommend double dipping the chocolate coating if you have the time. As you will see, they are refined sugar, dairy and gluten free.

If you are some other similar treats, then you should check out my Healthy Chocolate Caramels and Raw Bounty Bites.

I hope you enjoy them as much as my family do!

Ness xo


Raw After Dinner Mints



  • 1 and 1/2 cups raw macadamias (you could also use cashews), soaked for a minimum 2 hours
  • 1/2 cup of desiccated coconut
  • 1/2 cup of organic maple syrup
  • 1 teaspoon of natural peppermint extract
  • Pinch of sea salt

Chocolate Coating ( x2 if you want to double coat the mints)

  • 1/4 cup coconut oil

  • 1 tablespoons organic maple syrup (raw or organic honey would also work)

  • 1/4 cup raw cacao powder


Add cashews and desiccated coconut to a high speed blender (I use an Omniblend* Blender) and blend until nice and smooth. Add the maple syrup, peppermint and sea salt to the mixture, blend until creamy. Add the mixture to a lined baking pan, smoothing over with a spatula or back of a spoon. Place into the freezer until frozen, approximately 60 minutes.

To make the chocolate coating, melt the coconut oil in saucepan on low heat. Once melted, add the maple syrup (or honey), whisking until well combined. Then add the cacao powder, stirring well until well mixed through.

Take the mint out of the freezer and cut into squares or rectangles. Then dip each piece into the chocolate sauce and place on a wire rack on top of lined baking tray (make sure the tray fits in your freezer).

Freeze until the chocolate has hardened (approximately 30 - 60 minutes).

Optional - dip the pieces again, so that they are double coated in the chocolate coating.

Note - I have an Omniblend blender, which I highly recommend. It has a 3 Horse Power motor and different function settings. If you are looking at buying a blender then you should check them out. If you decide to purchase one, then make sure you use the code BECOMINGNESS at checkout to receive a $10 discount.


Vanessa Vickery (or Ness as she is also known) is a qualified nutritionist and a mother of two energetic toddlers. She created Becomingness, a health and wellness website, to help women achieve their health and wellness goals by providing accurate, accessible information, as well as offering valuable products and services that promote motivation, empowerment, self-belief and happiness. She is also the author of the eCookbook, BecomingSweet – say yes to dessert again! Come say hello and follow Ness on FacebookInstagramTwitter & Pinterest.


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