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4.50 from 94 votes


1 hour 40 minutes
Calories 30kcal


  • 70 grams almond flour (fine, U.S. option HERE)
  • 60 grams flour (fine, U.S. option HERE)
  • 25 grams unsweetened cocoa powder (fine, U.S. option HERE)
  • 3 tablespoons erythritol (fine, U.S. option HERE)
  • 1/2 teaspoon stevia (fine, U.S. option HERE)
  • 1/2 teaspoon baking powder
  • H imalayan salt (fine, U.S. option HERE)
  • 60 grams melted butter
  • 2 small eggs
  • 1 teaspoon vanilla bean paste (fine, U.S. option HERE)
  • 80 grams dark chocolate (fine, U.S. option HERE)
  • 40 grams milk chocolate (fine, U.S. option HERE)
  • 35 grams butter (fine, U.S. option HERE)
  • 1 teaspoon stevia (fine, U.S. option HERE)
  • 1 tablespoon erythritol (fine, U.S. option HERE)
  • 2 teaspoons peppermint extract (fine, U.S. option HERE)


  • Chocolate bites: sift and mix dry ingredients.
  • add wet ingredients and mix with a fork.
  • continue to mix by hand until everything is well blended.
  • pre-heat oven to 100°C fan (110°C static).
  • lay parchment paper over 2 oven trays.
  • place pastry between 2 large sheets of parchment paper and roll out until very thin (2-3mm).
  • cut out shapes about 4cm diameter and place on your baking trays with a little space between each.
  • use remnants to reshape and roll out again, repeating until all pastry has been used up.
  • bake for 40 mins, then turn off oven and open the door slightly to let moisture escape, leaving the biscuits inside to dry out for about 10-15 mins.
  • once at room temperature, transfer to the freezer while you prepare the chocolate coating.
  • Mint chocolate coating: put chocolate and cacao butter in a small pyrex bowl or similar microwave proof container.
  • microwave on low setting until most of the chocolate has melted; stir to melt any remaining lumps.
  • add erythritol, stevia, peppermint extract and stir well.
  • place parchment paper over a couple of trays or chopping mats.
  • take the biscuit bites out of the freezer (they need to be very cold for the chocolate coating to solidify quickly) and submerge them one by one into the chocolate sauce.
  • let excess chocolate drip off and place on your trays or mats.
  • refrigerate until chocolate coating has set.
  • detach from parchment paper and serve or store in an airtight container in the fridge.


Calories: 30kcal

Originally posted 2019-02-20 18:34:24.

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