I don’t know about you, but sometimes I just need a little something sweet after dinner—something refreshing, intense, but not heavy. Forget those grocery store candies loaded with stabilizers and corn syrup; we’re making Homemade Dark Chocolate Honey Mints right here in my kitchen! This recipe is my absolute go-to because it’s naturally sweetened with honey, features that deep, slightly bitter kick of dark chocolate, and requires zero oven time. Zero!

I remember the first time I whipped these up. I’d been searching forever for a simple, clean candy recipe that actually set up properly. Most recipes either melted too fast or tasted sickly sweet from refined sugar. My secret, honed over dozens of shaky batches, is the marriage of coconut oil and honey. It creates this unbelievably smooth, snappy texture we all crave.

If you love intensely flavored dark chocolate with a hint of cool peppermint, you have to try this. We’re talking about perfect, bite-sized treats that come together faster than brewing a pot of coffee. It’s one of those surprisingly easy candy processes that just makes you feel like a confectionery genius!

Why You Will Love Making Homemade Dark Chocolate Honey Mints

Honestly, these mints are a weeknight lifesaver. I can’t tell you how many times I’ve mixed these up while waiting for the kettle to boil. They satisfy that deep chocolate craving without relying on tons of refined sugar. They just hit right, every single time. Here’s what makes these my absolute favorite little candy project:

They are completely no bake! Seriously, if you can melt chocolate, you can make these candies.
We use honey for sweetness, which gives it a rounded, complex flavor that regular sugar just can’t touch.
The dark chocolate provides that wonderful, sophisticated bitterness. It’s less sweet, more decadent.
They set up perfectly firm thanks to the coconut oil. They snap when you bite them—that’s the best texture!

If you’re looking for baking projects that don’t require turning on the oven, you should definitely check out my tips for baking cookies without brown sugar too, but these mints are even easier!

Essential Ingredients for Homemade Dark Chocolate Honey Mints

Trust me when I say that the magic here is in the simplicity. You only need five core things to get these Homemade Dark Chocolate Honey Mints perfectly dialed in. Keep these ingredients on hand, and you’re halfway to candy heaven. You’ll need one cup of dark chocolate chips, a quarter cup of coconut oil, the same amount of glorious honey, about a teaspoon of pure peppermint extract, and just a little whisper of salt to make those flavors pop.

If you were wondering about substitutions for things like buttermilk in other recipes, you know I have a whole guide on that, but for these mints, stick close to the plan! It’s important for ratios, even in candy.

Ingredient Notes and Substitutions for Homemade Dark Chocolate Honey Mints

The dark chocolate is non-negotiable; milk chocolate has too much milk fat and sugar, and it won’t set up right with the coconut oil! We want that intense cocoa punch. Make sure your peppermint extract is the pure stuff, not the imitation flavor—the difference in aroma is huge. Coconut oil is key here because it melts seamlessly but hardens beautifully when chilled, giving us that satisfying *snap* we want in a good mint.

Step-by-Step Instructions for Homemade Dark Chocolate Honey Mints

Okay, grab your smallest baking sheet—the one you use for little projects. You need to line it with parchment paper first. This stops everything from sticking, and trust me, you want a clean release with this kind of candy. Once that’s prepped, we get to the fun part: melting down that beautiful dark chocolate and coconut oil base.

I always use the microwave in short bursts for this part. Put the chocolate chips and the coconut oil into a microwave-safe bowl. Microwave it for 30 seconds, stir it like crazy—even if it doesn’t look melted—and then repeat. Stirring between those short intervals is how you prevent scorching the chocolate! Once it’s mostly smooth, stir in the honey, that potent peppermint extract, and the tiny pinch of salt until you have one gloriously fragrant, glossy mixture.

Preparing the Chocolate Base for Your Homemade Dark Chocolate Honey Mints

When you’re melting that chocolate, remember my rule: low and slow wins the race! If you blast it on high, you’ll end up with grainy, seized chocolate, and we can’t have that in our Homemade Dark Chocolate Honey Mints. You need that slow melt to keep the texture silky. After you stir in the honey and extracts, pour the entire wonderful liquid onto that parchment-lined sheet. Spread it out evenly until it’s just about a quarter-inch thick. Before you stick it in the cold, take a small, sharp knife and just lightly score the top where you want your pieces to break later. It doesn’t need to cut through, just make a light outline. This is a trick I learned that makes breaking them perfectly later so much easier!

If you ever need general advice on getting tricky ingredients right, check out my full guide on baking tips to make you a better baker!

Setting and Breaking Your Homemade Dark Chocolate Honey Mints

Now comes the hardest part: waiting! Pop that tray right into the refrigerator. It needs at least an hour, maybe a little more if your kitchen is warm, until the chocolate is completely hard and easy to handle. When it’s super firm, take it out, and use your hands to snap along those scores you made earlier. You’ll end up with these beautiful, irregular, melt-in-your-mouth little pieces.

Tips for Perfect Homemade Dark Chocolate Honey Mints

I’ve made enough batches of these to know exactly where things can go sideways—mostly with texture and storage. My number one tip for perfect Homemade Dark Chocolate Honey Mints is temperature management. When you are combining the melted chocolate mixture, make sure your honey isn’t too warm or too cold. If it’s straight from a cold fridge, it can shock the melted chocolate and make things seize up on you.

Secondly, you absolutely must use parchment paper, not wax paper! Wax paper will stick terribly to coconut oil mixtures once they harden. Finally, if you see any white chalky residue (that’s called blooming) after they’ve been stored, it’s typically due to temperature swings. Keep them consistently cold in a tightly sealed, airtight container, and they’ll be pristine!

Storage Instructions for Homemade Dark Chocolate Honey Mints

Storing these little beauties is super easy, but vital if you want to keep that perfect snappy texture we worked so hard to achieve! Since we used coconut oil instead of traditional butter or cocoa butter, these Homemade Dark Chocolate Honey Mints really need the cold to stay firm. They are perfectly happy in the refrigerator, and that’s where I always keep mine.

The absolute key is an airtight container. Don’t just toss them into a Tupperware without protecting them; they can absorb smells from other stuff in the fridge, which would ruin that fresh peppermint scent! Make sure they are in a container with a good seal.

If you store them properly in the fridge, they will stay absolutely perfect for at least two weeks. Sometimes longer, but honestly, they never last that long in my house! Keeping them cold maintains that distinct, clean snap you get when you bite into them. If they warm up too much, the coconut oil softens, and you’ll end up with soft chocolate pools instead of minty bites. Keep ’em chilled!

Serving Suggestions for Homemade Dark Chocolate Honey Mints

These little dark chocolate gems are so versatile! They are the perfect palate cleanser after a heavy meal, so I always keep a small dish of them out after we finish dinner on the weekends. Because they are so intensely flavored, they pair wonderfully with a hot, plain cup of tea.

If you’re having company over, especially if you are serving something sweet like my simple coffee cake, these mints offer a great contrast that isn’t too heavy. They’re fantastic added to a small, post-dinner candy platter alongside nuts or dried fruit. They look elegant, even though they took five minutes to make. Just remember to keep them right near the table so they stay chilly!

Frequently Asked Questions About Homemade Dark Chocolate Honey Mints

I always get a ton of questions whenever I post these little pieces of candy heaven! People want to know if it really works, or if they mess up the ratios. Don’t worry! We’ve ironed out all the kinks for you. Here are the most common things folks ask me about making these Homemade Dark Chocolate Honey Mints.

Can I substitute the honey in Homemade Dark Chocolate Honey Mints?

This is the biggest question! You need a liquid sweetener here because the honey performs more than just one job—it sweetens, but it also interacts with the coconut oil to help the mints set firmly. If you try to swap it for something like maple syrup, the texture will likely be too soft, and they won’t snap properly. If you absolutely cannot use honey, you could try agave nectar, but you might need to slightly reduce the amount, maybe to three tablespoons instead of four, and test the firmness before chilling. But honestly? Stick to the honey for the best results!

Are Homemade Dark Chocolate Honey Mints truly no bake?

Yes, I shout it from the rooftops: they are 100% no bake! This is what makes them so brilliant for quick fixes. We aren’t using any flour, eggs, or heating agents beyond the microwave for melting. The only setting time required is the chilling time in the refrigerator. Once they are firm, they are ready to eat. That’s it! No oven required means no guesswork with baking times, which is fantastic.

If you are looking for other simple, no-bake treats, I have a whole section of ideas floating around here somewhere!

Estimated Nutritional Snapshot of Homemade Dark Chocolate Honey Mints

I always love looking at the numbers, mainly because it helps justify grabbing three or four of these little bites instead of just one! Remember, because we are using honey and dark chocolate, the values are definitely different than a processed candy bar. Keep in mind these numbers are rough estimates—they change depending on the exact brand of dark chocolate chips you use and how thick you spread that beautiful mixture.

This snapshot is based on yielding about 24 small pieces, the standard for mixing up the batch as written in the recipe. You can see here these are relatively low in sugar compared to store-bought candy, which is a huge win for us honey lovers!

Serving Size: 1 mint
Calories: 85
Sugar: 7g
Sodium: 5mg
Fat: 6g
Saturated Fat: 4g
Carbohydrates: 8g
Protein: 1g

See? Not bad for a decadent chocolate pull away from the fridge! Just a quick reminder: since these are made at home without industrial processing, these figures are educated guesses based on standard ingredient profiles. Always treat them as a good guideline rather than exact figures for your Homemade Dark Chocolate Honey Mints.

Share Your Homemade Dark Chocolate Honey Mints Creations

Now that you have your perfect batch of snappy, naturally sweet Homemade Dark Chocolate Honey Mints chilling away, I absolutely need to know how they turned out! Did you get that clean snap? Did the peppermint cut through the dark chocolate just right? Don’t be shy about leaving a comment down below!

Your feedback is everything to me. It helps me know what’s working and what little tweaks I might need to mention for future bakers. Seriously, tell me everything—did you try sprinkling them with a little flaky sea salt on top? Or maybe you left them plain?

If you snap a gorgeous photo of your finished mints—maybe lined up on a little serving platter or hiding in a cute tin—please tag me on social media! Seeing my recipes come to life in your kitchens is genuinely my favorite part of doing this whole thing. You can always reach out directly if you have any specific questions or need troubleshooting help via my contact page too. Happy snapping!

Homemade Dark Chocolate Honey Mints

Author: freddyrecipes.com
Total Time: 75 min
Yield: About 24 mints 1x
Diet: Vegetarian

Print Recipe

Description

Simple recipe for making refreshing dark chocolate mints sweetened with honey.

Ingredients

Scale

1 cup dark chocolate chips
1/4 cup coconut oil
1/4 cup honey
1 teaspoon peppermint extract
Pinch of salt

Instructions

Line a small baking sheet with parchment paper.
Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each, until smooth.
Stir in the honey, peppermint extract, and salt until fully mixed.
Pour the mixture onto the prepared baking sheet, spreading it evenly to about 1/4 inch thickness.
Place the sheet in the refrigerator for at least 1 hour, or until the chocolate is firm.
Remove from the refrigerator and break the chocolate into small, bite-sized pieces.

Notes

For cleaner breaks, score the chocolate lightly with a knife before it fully hardens in the refrigerator.
Store leftovers in an airtight container in the refrigerator.

Prep Time: 10 min
Cook Time: 5 min
Category: Dessert
Method: Chilling
Cuisine: American

Nutrition

Serving Size: 1 mint
Calories: 85
Sugar: 7
Sodium: 5
Fat: 6
Saturated Fat: 4
Unsaturated Fat: 2
Trans Fat: 0
Carbohydrates: 8
Fiber: 1
Protein: 1
Cholesterol: 0

Keywords: dark chocolate, honey mints, homemade candy, peppermint, no bake