If you love the classic chocolate and mint combination, then these Andes Mint Moose Paws are about to become your new favorite freezer treat. Inspired by the nostalgic flavor of those iconic mint chocolates, this recipe transforms that cool, creamy flavor into a high protein frozen dessert with a satisfying dark chocolate shell snap.
Now if you don’t know what a moose paw is, then this is a perfect place to start (although there are many variations you NEED to try). The center of each moose paw is filled with creamy, ice cream like filling made from Greek yogurt and cashew butter, lightly sweetened and infused with refreshing Crème de Menthe syrup. The filling is then frozen and dipped into rich dark chocolate, creating the perfect shell.
It results in a “healthier” freezer dessert that tastes incredibly indulgent while still offering a more balanced ingredient list than traditional candy or ice cream bars. This mint chocolate version of my moose paws are creamy, refreshing, and deeply chocolatey with that satisfying crack of chocolate when you bite in.
They’re perfect for keeping in the freezer when a chocolate craving hits, serving as a refreshing after dinner treat, or making ahead for a simple dessert that feels special. If you’re someone who loves mint chocolate desserts, Andes mints, or chocolate shell ice cream bars, this recipe is absolutely worth stocking in your freezer. And the light green hue makes them so fun for a St. Patrick’s Day treat!
Why you’ll love this recipe!
What ingredients do I need?
- Whole Milk Plain Greek Yogurt: Thick yogurt gives structure and a creamy tangy flavor.
- Cashew Butter: Adds richness and smooth texture, while helping the filling set when frozen.
- Honey (Optional): Adds sweetness that can be adjusted to taste.
- Vanilla Bean Paste: Adds warm vanilla flavor depth.
- Pinch of Salt: Balances sweetness and enhances flavor.
- Crème de Menthe Syrup: Provides the signature mint flavor and a light green hue reminiscent of classic Andes mints.
- Dark Chocolate (>70%): Creates a rich coating that firms up when chilled.
- Flaky Sea Salt (Optional): Adds a light salty finish that enhances the chocolate flavor.
Recipe Variations
- Try some of my other variations:
- Feel free to use regular yogurt too, however this will change the amount of protein each piece has as well as the texture (would be a little thinner)
- Diary allergy or sensitivity? Try dairy alternative like coconut, soy, or almond based yogurts!
- Use other chocolate variations for the shell. I like dark best, but try milk, semi sweet, white!
Pro Tips
- Not sure how to melt the chocolate without burning it? Check out my guide here.
- Can’t find crème de menthe? You can either use peppermint (although the taste is very different in my opinion) or I found the syrup here. If you are able to find the extract, even better!
- Adjust mint flavor gradually. Crème de menthe syrup strengths vary, so start with one pump and taste before adding more.
- Move quickly! The chocolate will harden fast once the frozen disc is submerged.
- Place onto silicone mat or parchment paper to help with sticking.
- Take one out of the freezer about 5-10 minutes before you would like to enjoy it. This helps the center soften a little more, which makes it even creamier.
Can I Substitute?
Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.
- Cashew Butter: Swap with any other nut butter or sunflower butter (for a nut free option). I used cashew butter here though because the flavor is a little less overpowering and won’t class as much with the mint.
- Greek Yogurt: Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid thin, runny yogurts, which would change the texture.
- Crème de menthe: Can’t find the extract and don’t want to use syrup? Try replacing with 1/2 tsp peppermint extract, just start with a little because it does taste a little different and is stronger!
- Honey: Just omit completely, or use maple syrup.
Dietary Substitutions
- Dairy Free: Use a thick dairy free yogurt alternative. Coconut, soy, or almond yogurts would work for a dairy free option. Just avoid thin, runny yogurts, which would change the texture.
- Nut Free: Replace cashew butter with sunflower seed butter.
Leftovers and Storage
- Store in an airtight, freezer safe container.
- They last up to 2 months in the freezer.
- Let them sit at room temperature for 5–10 minutes before eating so the centers soften to a creamy, ice cream like texture.
But, I Still Have A Few Questions…
Do these taste like Andes mints?
Yes, the mint flavor paired with dark chocolate is inspired by classic Andes mints, giving them that familiar chocolate mint profile.
Can I use peppermint extract instead of crème de menthe syrup?
Yes, but use a very small amount since peppermint extract is much stronger than syrup. Start with a tiny drop and adjust carefully.
Can I make these without honey?
Yes. The honey is optional and can be omitted if you prefer a less sweet treat.
Are these healthy?
I would say yes. They are better for you than traditional ice cream bars and by making them at home you can choose the exact ingredients you want to use. These are made with protein rich Greek yogurt, healthy fats from cashew butter, natural sweeteners, and dark chocolate. While this version does use a creme de menthe syrup for that signature minty flavor and hue, they’re a lighter, “healthier” alternative to many traditional sweet treats.
Why did my moose paws melt while dipping?
They weren’t frozen long enough. Freeze until fully firm and then work quickly.
Where do I find crème de menthe?
I had a hard time finding the extract anywhere, if you do awesome! But I used a crème de menthe syrup instead which you can find here.
Do they need to stay frozen?
Yes, but let them sit out for about 5-10 minutes before eating for best texture.
Can I use milk chocolate instead of dark?
Yes, but they’ll be sweeter and with a softer snap.
Can I double the recipe?
Yes, just dip in batches so the discs stay cold.
What size scoop should I use?
About 2 tablespoons per moose paw.
How do I keep the chocolate shell smooth?
If the chocolate is too thick, add a teaspoon of coconut oil to help it melt smoothly and create a glossy finish. You can check out my guide for melting chocolate here.
What’s the best yogurt to use for the creamiest center?
Whole milk Greek yogurt works best because it freezes creamy instead of icy. Low-fat or nonfat yogurt will create a firmer, icier texture.
Can I make them dairy free?
You can use coconut or almond yogurt and dairy free chocolate for a fully dairy free version.
Can I use a different nut butter?
Absolutely! Almond butter, peanut butter, or sunflower seed butter all work well.
How long should the centers freeze before dipping?
At least 1 hour, or until fully hardened. If they’re even slightly soft, the chocolate won’t coat smoothly.
Other Recipes You’ll Love
Let’s engage!
Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂
Andes Mint Moose Paws
Ingredients
- 1 cup whole milk plain Greek yogurt
- ½ cup creamy cashew butter
- 1 –2 tablespoons honey optional
- 1 teaspoon vanilla bean paste
- 1 –2 pumps crème de menthe syrup to taste (start with less and add more based on preference), or 1/2-1 tsp extract
- Large pinch of salt
- 12 ounces dark chocolate melted (60–70% recommended)
- Flaky sea salt optional
Instructions
- In a medium mixing bowl combine Greek yogurt, cashew butter, crème de menthe syrup, honey, vanilla bean paste, and a pinch of salt. Stir until fully combined and creamy.
- Line a baking sheet with parchment paper. Scoop the mixture into 12 portions (about 2 tablespoons each) and flatten each portion into a disc about ½-inch thick.
- Place the discs in the freezer for about 1 hour or until fully firm.
- Melt the dark chocolate using the microwave or double boiler method. Stir until smooth.
- Remove the frozen discs from the freezer. Using a fork or dipping tool, coat each disc in melted chocolate, allowing excess chocolate to drip off. Place back onto the parchment paper and sprinkle with flaky sea salt if desired.
- Return the coated moose paws to the freezer until the chocolate shell is fully set.
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Looks amazing! But wondering – could you use peppermint extract to get the minty flavor? And use maple syrup if it’s not sweet enough?
Hi! Yes to both! I would start with a drop or two of peppermint extract and adjust based on preference because it is much stronger than the creme de menthe flavor. 🙂
Hi, could you use peanut butter instead of cashew butter?
Absolutely! I used cashew butter because the flavor is less overpowering so that the creme de menthe shines more. But peanut butter works well and is what I use in the original!
🙂
Going to try for sure. Any replacement for cashew butter? Almond butter or whipped cream maybe ?? No dairy restrictions
Yay! Yes, any nut butter or even sunflower butter would work! I chose cashew butter for this because the flavor is a little less overpowering for the creme de menthe. I wouldn’t recommend whipped cream though, you want that creaminess from the butters which will help give it structure and a better texture (not icy) when frozen.