Mini cashew-matcha-mint-chocolates with the perfect ”crack”

Dansk 🇩🇰

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They’re small, but naughty. You eat one and you’ll discover that you’re mind keeps circling around them until you’ve emptied the dish. They can be eaten morning, noon and night. If you want to share with others, make sure that you have plenty because they taste like more.

The best thing about these little yummies is that you they are very healthy, as:

Dark chocolate is good for your skin, your body and your teeth, as it

  • is loaded with organic compounds that are biologically active and function as antioxidants. These include polyphenols, flavanols, catechins, among others

  • raises HDL and protects LDL against oxidation

  • improves blood flow to the skin and increase skin density and hydration

  • improves blood flow to the brain, and thus the cognitive functions.

  • prevents cavities and hardens teeth ename

  • is de-stressing

  • creates loads of energy

  • is natures antidepressant (mood-booster)

  • is an aphrodisiac (natures Viagra - libido booster)

Matcha tea not only has an amazing flavor it

  • is loaded with the most potent and beneficial antioxidantes, the catechins

  • increases Energy Levels and Endurance

  • boosts memory and concentration

  • due to the amino acid L-Theanine it calmes the mind (hence popularity among Japanese munks)

  • increases metabolism and help the body burn fat about four times faster than average

  • fortifies the immune system

  • improves cholesterol

  • has high levels of chlorophyll, which makes it a powerful detoxifier capable of naturally removing heavy metals and chemical toxins from the body

coconut oil

  • strengthens your immune system as organic coconut oil is jam-packed with lauric acid, the immune supporting nutrient also found in breast milk.

  • supports healthy thyroid function

  • helps keep your skin youthful, smooth, and healthy looking

  • promotes anti-viral, anti-fungal, and anti-bacterial activity

  • improves insulin secretion

  • boosts and regulate your metabolism


 I make these in mini chocolate moulds, but you could use muffin patty cases if you don't have chocolate moulds.


  • Thermometer - preferable digital

  • Pot with 1 liter of boiling water

  • Glass or steel bowl that fits like a "lid" to the pot

  • Spoon / spatula for stirring

  • Chocolate molds or muffin forms


The Coating:

100 g. Dark Chocolate (I use 78%)
4 dr peppermint essential oil

The Filling:

How they may also look like when in a rush

How they may also look like when in a rush


  1. Melt the chocolate as described below *

  2. Add peppermint oil and mix.

  3. Pour about 1/2 tsp into bases of moulds and pop into the freezer while preparing the filling.

  4. Melt coconut oil and add the rest of the filling.

  5. Whisk until everything is smooth.

  6. Take out the chocolates from the freezer.

  7. Scoop out and divide amongst the chocolate bases

  8. Cool again for a few minutes in the freezer

  9. Re-heat remaining chocolate to 31°C /88 °F

  10. Take out the chocolates from the freezer.

  11. Pour about 1/2 tsp melted chocolate over the filling.

  12. Cool down for about 5-10 minutes in the freezer.

  13. Gently pad on the molds to release the chocolates.

*) Why You Have to Temper Chocolate:

  • Otherwise, it is impossible to get the chocolates out of the molds.

  • In order to avoid that the fatty acid crystals separate.

  • In order to achieve a good, smooth surface on the finished product (and not the grainy one ...)

  • To get it right 'crack' when you bite it.

  • In order to achieve a longer shelf life.


The quickest and easiest way to temper dark chocolate:

How to do it:

  1. Chop the chocolate into small pieces

  2. Melt 3/4 of the chocolate you need over a water bath.

  3. Stir the mixture until has reached to 40-45°C /104-113 °F (about 10 min.).

  4. Remove the bowl from the water bath and add the seed chocolate you have set aside - a little at a time.

  5. Stir until all chocolate is melted and until the temperature 29°C /84 °F is reached.

  6. Put the dish back onto the water bath and heat chocolate to 31°C /88 °F

  7. Now the chocolate is ready to use for coatings.

Make sure to stir the tempered chocolate and check the temperature during the time you are using it for coating, dipping or molding. You can put the tempered chocolate mass back on the heat. Just make sure that you don’t raise the temperature above 90° F (32° C) or you will lose your temper and have to start over again at Step 1.