chocolate mint cups

Makes: 10
Prep time:  20 minutes
Cooking time:  20 minutes

mint cupsIngredients:

50g low fat spread, melted
50g coconut
75g plain flour
5 tbsp. Splenda Granulated
2 tbsp. cocoa powder
2 egg yolks
1/2 tsp. vanilla extract
3 egg whites
1 tsp. peppermint extract
25g 70% cocoa solids chocolate, chopped 


  1. Preheat the oven to 180°C/ gas mark 4. Mix together the low fat spread, coconut, flour, 2 tbsp. of the Splenda Granulated, cocoa, yolks and vanilla.
  2. Evenly spoon the mixture in to 10 compartments of a bun tin, then using damp heads press the mixture to cover the bottom and sides of the holes. Bake for 15 minutes.
  3. Whisk the egg whites until they hold stiff peaks then whisk the remaining 3 tbsp. Splenda Granulated in a spoonful at a time along with the peppermint.
  4. Lastly stir though the chocolate.
  5. Spoon this mixture in to the coconut cases and bake for 5 minutes until the meringue is golden on the top.
  6. Serve the mint cups immediately with a steaming cup of tea!


– Make sure to use the very best cocoa powder you can.

– For good volume in your egg whites make sure you keep the eggs at room temperature.

SPLENDA® Sugar Alternative has a great sugar-like taste but a fraction of the calories of sugar per serving. SPLENDA® has teamed up with healthy cooking guru Nadia Sawalha to offer recipes and tips on the small steps you can take to reach your healthy eating goals and kick-start a better, new you. Find out more at www.SPLENDA®

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