Junior Mint or Mounds Candy Bark

GF V DF NF

Recipe Nutrition Comment Print
Share on:
Description
 Christmas time means candy time, but that doesn't mean forgetting your health goals. So why can't we have both? Tasty treats that are better for you is what I strive for. And here I'll be making 2 healthier homemade candies. I'm using a base of applesauce, honey, and oat flour, with a homemade chocolate coating for a candy with only 6 minimal ingredients. By using different extracts in the filling, you can recreate your favorite classics, like Junior Mints or Mounds!
Time
Prep Time:
20 minutes

Rest Time:
20 minutes

Total Time:
40 minutes
Cost
Total Cost:

Cost per Serving:
$0.11
Ingredients
Serving(s)
Junior Mints / Peppermint Patties
  • 1/4 tsp Mint extract
Mounds / Almond Joys
  • 1/2 tsp Coconut extract
Base
  • 1/2 cup Unsweetened applesauce
  • 1 tbsp Honey
  • 1 cup Oat flour
Topping
  • 1/4 cup Extra virgin coconut oil
  • 11 tbsp Cocoa powder
  • 3 tbsp Honey
Instructions
Cook Mode Off: Prevents screen dimming
Pictures: Shown
  1. Line a 9" square pan with parchment paper

    2.
  2. Choose your flavor extract. For Junior Mints or Peppermint Patties, use mint extract. For Mounds or Almond Joys, use coconut extract

    3.
  3. In a medium bowl, combined together the applesauce, sweetener, and extract with a silicone spatula. Add in the oat flour, and mix until combined and you have a slightly sticky dough

    4.

  4. For my sweetener here, I'm using honey, but you can also use either maple syrup or sugar free syrup. In place of the oat flour, you can also substitute almond flour

    5.
  5. Transfer the filling mixture to the pan, and flatten to an even thickness, spreading to all edges. Freeze for 10 minutes to harden

    6.

  6. If you want to make almond joys, press 25 almonds (about 1 oz, 28 g) into the top of the mixture in a 5x5 grid, one for each bar that will be cut later

    7.
  7. Microwave your coconut oil for about 1 minute, until melted. Stir in cocoa powder and sweetener with a silicone spatula

    8.
  8. Evenly spread the chocolate on top of the filling base. Optionally top with flaky salt, crushed candy canes, or coconut flakes. Freeze for 10 minutes to harden

    9.

  9. Once the chocolate has firmed up, cut into 25 bars. Store in an airtight container in the fridge

    10.

Nutrition Facts
------------------------------------------
Servings: 25
Serving Size: 1 candy bar
Calories: 51
------------------------------------------
Total Fat: 2.8g (4 %)
 Saturated Fat: 2.1g (10 %)
 Polyunsaturated Fat: 0.1g
 Monounsaturated Fat: 0.3g
Cholesterol: 0mg (0 %)
Sodium: 1mg (0 %)
Total Carbohydrate: 7.1g (3 %)
 Fiber: 1.2g (4 %)
 Net Carbs: 5.9g
 Total Sugar: 3.3g
  Added Sugar: 2.7g (5 %)
Protein: 0.9g (2 %)
------------------------------------------
Vitamin B12: 0.0mcg (0 %)
Vitamin D: 0.0mcg (0 %)
------------------------------------------
Calcium: 5mg (0 %)
Iron: 0.49mg (3 %)
Magnesium: 21mg (5 %)
Potassium: 52mg (1 %)
------------------------------------------
Glycemic Index
:
44.2

Glycemic Load
:
3.1



This post may contain affiliate links