Andes Mint Moose Paws

These Andes Mint Moose Paws are creamy frozen mint treats made with Greek yogurt and cashew butter, dipped in rich dark chocolate for that irresistible shell snap. A refreshing mint chocolate dessert that’s easy to make and perfect to keep stocked in the freezer.

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Course: Dessert, Snack

Cuisine: American

Keyword: cashew butter moose paw, chocolate covered yogurt bites, chocolate mint moose paws, creme de menthe moose paws, dark chocolate covered mint yogurt bites, high protein moose paws, moose paw recipe, sweet treat recipe

Prep Time: 10

Freeze Time: 1

Total Time: 1 10

Servings: 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.