Clean Eating Homemade Mint Chocolate Chips Recipe

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The clean eating homemade mint chocolate chips are perfect for your next batch of cookies or even as a gift!

Handmade holiday gifts are some of the most personal gifts you can give, in my humble opinion. Especially when they come from love and a home kitchen.

And lets face it, something tasty is always appreciated! I mean, who wouldn’t want something delicious??

So this year, I’m looking at all the different ways I can make my gifts for friends and family, and this one is just perfect for one particular friend of mine. She loves chocolate chips! So I decided to make some.

Clean Eating Homemade Mint Chocolate Chips in a glass storage jar. The lid is off so you can see the chocolate chips inside. There are also lots of chocolate chips outside the jar, surrounding the base.

And since I didn’t want to do just regular chocolate chips, I thought it would be fun and festive to do a minty variety that are more “chunks” than “chips”. You know, those good-sized little hunks of chocolate that everyone loves to find in their cookies and other baked goods. Or…. in a jar like in the photo above!

I don’t think I’ve ever given a food gift that wasn’t appreciated in my life. Most people will enjoy something you make for them with love, and these clean eating homemade mint chocolate chips are a perfect gift for those chocolate/mint lovers in your life.

They’re so good, you might even keep some for yourself!


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Clean Eating Homemade Mint Chocolate Chips Recipe

Clean Eating Homemade Mint Chocolate Chips Recipe

If you've never made your own chocolate chips, don't miss out any longer! Homemade is always best!!
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Course: Dessert
Cuisine: American
Prep Time: 15 minutes
Freeze Time: 3 hours
Total Time: 15 minutes
Servings: 1 batch
Calories: 1757kcal
Author: The Gracious Pantry


  • 1 cup coconut oil
  • 1 cup unsweetened cocoa powder
  • 4 oz. unsweetened chocolate
  • 1 cup Sucanat (affiliate link) (or coconut sugar, but the flavor is different)
  • 1/2 tsp. peppermint extract


  • Combine all ingredients except the peppermint extract in a medium pot.
  • Warm over low/medium heat until the oil and chocolate are melted. Turn the heat all the way down and stir until the unprocessed sugar dissolves. Stir in the peppermint extract at the last minute. Be sure not to overheat the chocolate or it will burn.
  • Pour the chocolate into a parchment lined baking pan or casserole dish (mine was 9x6) and place in the refrigerator for at least 3 hours or until it hardens completely.
  • Use the parchment paper to lift the chocolate out of the dish and place on a cutting surface. Use a sharp knife to cut into tiny little squares or rectangles. If the chocolate is too hard to chop, simply let it sit on the counter for about 20 minutes so it can soften enough to cut.
  • If the chips need to be chilled again before placing them in jars, simply lift the parchment back into the dish and chill. To transfer, simply fold the parchment up like a taco and pour the chips into food-safe gift jars and store in the fridge.


Please note that the nutrition data is a ballpark figure. Exact data is not possible.


Serving: 1entire batch | Calories: 1757kcal | Carbohydrates: 283g | Protein: 31g | Fat: 92g | Saturated Fat: 62g | Sodium: 51mg | Potassium: 2309mg | Fiber: 47g | Sugar: 201g | Calcium: 249mg | Iron: 32.4mg

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