I absolutely adored those little York candies as a child with a sweet-tooth that could handle a slurry of white sugar and artificial flavorings. Now, everytime I take a bite of something particularly heavy in processed sweeteners, a sharp pain takes over the site of the abuse.

Here is a version with less sugar and more herbal goodness. The almond based filling comes together within minutes- no soaking required. Featuring 2 types of mint- fresh applemint from the garden and a few heavy handed drops of food grade peppermint essential oil, this treat is truly refreshing.

Good quality dark chocolate provides the antioxidants and the feel-good surge of dopamine and serotonin, as well as trace amounts of immune boosting copper. A touch of spirulina adds some color along with anti-inflammatories and anti-oxidants. Ashwagandha’s adaptogenic properties help reduce cortisol, blood sugar, cholesterol, and inflammation. Peppermint is also a digestive herb that can soothe nausea and indigestion.

The chocolates are made by layering chia mint jam and almond peppermint filling into a mold, freezing, and then dipping into melted adaptogenic dark chocolate. I highly recommend investing in a good silicon mold for candy making, but you can also use cupcake molds or fill a small, parchment lined loaf pan and cut them into squares halfway through freezing.

Chia Mint Jam

1/2 c fresh mint leaves, sliced thinly

4 tbsp water

2 tsp chia seeds

1 tbsp coconut sugar (sub date or maple syrup)

In a saucepan, heat the water and sugar until dissolved. Throw in the chia seeds and simmer for 5 minutes. Add the mint leaves, stir well, and let cool.

Toasted Almond and Coconut Peppermint Filling

1 c almond flour

1/3 c coconut flakes (or sub with more almond flour)

1/8 tsp sea salt

3 dates (or 2-4 tbsp maple syrup)

1/2 tsp spirulina

1/4 c melted cacao butter (sub coconut butter or oil)

8-15 drops peppermint oil

Melt the cacao butter and let cool.

Toast the almond flour and coconuts- this gives the filling a much more vibrant taste.

Add the toasted almonds, coconuts, pinch of salt, spirulina powder, and dates to a food processor and blend until smooth. Slowly add in the melted cacao butter and the peppermint drops. I advise adding a few drops at a time and tasting to get to a level of flavor you like.

Layering The Filling

Fill the bottom of your mold 1/4 of the way up with chia mint jam. Fill the rest with the almond peppermint filling, making sure to press well to fill any gaps. Let freeze for 4 hours.

Adaptogenic Peppermint Dark Chocolate

200 g dark chocolate (approximately 2 cups)

1 tsp ashwagandha

5-10 drops peppermint oil

sea salt to top

Melt the chocolate over a double boiler and add in the ashwagandha and peppermint oil to taste. Dip each piece of filling in the chocolate, place on a lined baking sheet, and add a bit of sea salt to top while the chocolate before the chocolate solidifies.

Chill in the fridge for an hour before serving.