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Wondering what to do with chocolate mint? Here’s how to put your herb to good use.

It was the chocolate’s fault. It was the reason I rushed home excitedly from our local garden store to show the kids the cool, new herb we’d be planting in our garden – chocolate mint.

If you are a chocolate lover (and who isn’t?), you understand my need to purchase and eat anything chocolate. It smelled heavenly. It looked harmless. I planted it.

Now I knew mint was invasive. And I’ve heard a billion of times that you should always plant it in a container. But I didn’t. It smelled like chocolate mint patties. What could go wrong?

So I planted that innocent looking herb right into the ground thinking how I would just keep an eye on it. I really thought that if it grew too big, I’d harvest large bundles and dry them to make chocolate mint tea or hot cocoa.

That was before I knew chocolate mint was evil. It secretly planned and dug a series of elaborate tunnels under the ground only to reappear on the opposite side of the garden and then suddenly popping up and creeping its way around the whole garden. I’ve spent days picking it out. I hate chocolate mint.

But I love pie….So now it’s time for my sweet revenge. FYI – I’ve learned my lesson and the evil plant now sits contained in a pot.

This recipe is for all my fellow beekeepers who are always looking for more ways to use honey, those of you who like to use natural sweeteners instead of sugar and anyone out there who is wondering what to do with chocolate mint.

Chocolate Mint Strawberry Pie

Ingredients
Crust:
2 cups pecans
1 tsp sea salt
2 tbsp coconut oil, melted
1 egg

Filling:
4 cups hulled and sliced strawberries
2 tsp lemon juice
6 tbsp honey
2.5 tbsp gelatin
1 tbsp chopped chocolate mint

The Crust

Step 1
Preheat the oven to 350. Ground the pecans and salt in a food processor.

Step 2
Add coconut oil and egg and pulse until the mixture has a dough-like texture.

Step 3
Press dough into a 9.5″ pie plate.

Step 4
Bake at 350 for about 10 minutes until golden and bubbly.

The Filling

Step 1
Combine lemon juice and three quarters of the strawberries in a large pot and bring to a boil. Reduce heat and cook about 5 minutes until berries thicken.

Step 2
While berries are cooking, add gelatin to ½ cup cold water and mix well.

Step 3
Remove strawberries from heat and immediately stir in honey and gelatin. Pour mixture into baked crust and top with the remaining sliced berries.