February 19, 2018 Amy
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Mint Chocolate Delight – Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free. – Crust: Almond Flour, Unsweetened Cocoa Powder, Xylitol (or favorite granulated sweetener), Unsalted Butter, Mint Cream Cheese Whipped Cream: Heavy Cream, Xylitol…

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Mint Chocolate Delight
Rich, smooth, and creamy mint chocolate layered dessert. Chocolate cookie base, mint cream cheese, chocolate pudding, and mint whipped cream. Gluten-free, grain-free, and sugar-free.
Mint Chocolate Delight
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Course Dessert
Prep Time 45 minutes
Cook Time 15 minutes
Passive Time 4 hours
Servings
Large Squares
Ingredients
Crust
Mint Cream Cheese Whipped Cream
Mint Chocolate Pudding
Mint Whipped Cream
Mint Chocolate Delight
Instructions
Crust
  1. Preheat oven to 350 degrees F. Line a 9x9 baking pan with parchment paper.
  2. Mix together almond flour, cocoa powder, and xylitol. Add in melted butter and mix well. Press into bottom of prepared baking pan. Bake for 13-15 minutes, until edges have started to darken.
  3. Let cool completely before adding layers.
Mint Cream Cheese Whipped Cream
  1. Whisk heavy cream, xylitol, creme de menthe, and vanilla extract with an electric mixer until stiff peaks form. Set aside.
  2. In a separate bowl, beat softened cream cheese with an electric mixer until soft and creamy. Add in the whipped cream mixture, 1/3 at a time. Thoroughly combine whipped cream and cream cheese before adding more to prevent cream cheese lumps from forming.
  3. When crust has cooled completely, spread mint cream cheese whipped cream evenly over crust.
Mint Chocolate Pudding
  1. In a medium saucepan over low heat, melt butter, chocolate, heavy cream, milk, and xylitol together. Heat slowly and stir frequently until chocolate and butter are fully melted (5-10) minutes.
  2. Sprinkle the xanthan gum slowly into the chocolate mixture while whisking. Continue to heat for 5 minutes over low heat, whisking constantly.
  3. Remove from heat and add creme de menthe and vanilla extract. Let stand for 15 minutes or until cooled, then add pudding in an even layer over the mint cream cheese whipped cream layer.
Mint Whipped Cream
  1. Whip heavy cream, xylitol, creme de menthe, and vanilla extract just until stiff peaks form. Be careful not to over whip. Add whipped cream in an even layer over the mint chocolate pudding layer.
Finishing Touches
  1. Optional: Add chocolate shavings or mini chocolate chips on top to garnish.
  2. Place Mint Chocolate Delight in refrigerator to set completely, 3-4 hours.
  3. Serve cold. Store in an airtight container in the refrigerator or freeze.
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February 23, 2017 Amy
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Sugar Free Mint Buttercream – Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake. – Xylitol, Water, Egg Whites, room temperature, Cream of Tartar, Unsalted Butter, softened, Creme de Menthe Liquour (Be sure to use…

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Sugar Free Mint Buttercream
Sugar Free Mint Italian Meringue Buttercream. Silky smooth and tastes like Andes mint filling! Enough to top 48 cupcakes or frost an 8" cake.
Mint Cupcakes that taste like Andes mints
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Course Dessert
Cook Time 25 minutes
Servings
Ingredients
Mint Cupcakes that taste like Andes mints
Instructions
  1. In a small saucepan, heat water and 1 cup xylitol over medium heat. Continue heating until the xylitol has reached between 240 and 250 degrees F. Be careful. Xylitol will be extremely hot!
  2. While the xylitol is heating, begin whipping egg whites in an electric mixer with a whisk attachment. When eggs are frothy, add the cream of tartar. When soft peaks form, add the remaining 1/4 cup of xylitol. Continue to whip until stiff peaks form. The goal is to have the xylitol reach 245 degrees F at the same time that the eggs have reach stiff peaks.
  3. With the electric mixer on low speed, gently add the xylitol in a thin stream into the eggs. Be careful not to touch the whisk or the sides of the bowl with the xylitol.
  4. Continue whisking on high speed until the frosting has cooled, about 10-15 minutes. The mixing bowl should be roughly room temperature or slightly warmer.
  5. Switch to the paddle attachment and continue beating the frosting on medium speed while adding the butter 1 tablespoon at a time. The entire 3 sticks may not be needed. Stop adding butter when the frosting has transformed into a smooth and thick texture. (Don't panic if the frosting begins to curdle, this is normal. Continue to add butter and it will smooth out.)
  6. Mix in the Creme de Menthe, 1 tablespoon at a time until the desired color and flavor is reached.
  7. For best results, use immediately. Frosting may be stored in the refrigerator for later use. Re-whip before using.
Recipe Notes

Great for use with Creme de Menthe Brownies or Creme de Menthe cupcakes!

 

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