Healthy Mint Chocolate Truffles that are super fudgy, deeply chocolatey, and spiked with refreshing mint! These chocolate and mint truffles are super easy to make, absolutely delicious and can be rolled in any toppings you like! They are paleo-friendly (gluten/grain/dairy free), refined sugar free, vegan, and easily nut free!
Here’s Why You’ll LOVE These Mint Chocolate Truffles:
- Super easy (and fun!) to make.
- Fudgy, deeply chocolatey, and refreshingly minty.
- Just perfectly sweetened with maple syrup.
- Roll them in your favorite toppings.
- Have healthier ingredients – taste decadent but do not feel overindulgent.
What Are Truffles Made From?
Conventional truffles typically use chocolate (milk or dark) and cream (heavy or whipping). They are made by melting finely chopped chocolate with warmed cream and stirring them together to create a ganache. The mixture is cooled then formed into balls and rolled in various toppings.
How Do You Make Truffles Paleo & Vegan?
These Healthier Mint Chocolate Truffles have only 7 ingredients with no refined sugars, flours, or oils. While conventional chocolate truffles are naturally gluten-free, they typically contain dairy. These truffles are paleo-friendly meaning they are gluten free, grain free, and dairy free. They also happen to be vegan and can easily be nut free!
Here’s a look at the ingredients you’ll need and some possible variations:
- Dark Chocolate – Use any good quality dark chocolate chips, chunks, or melting wafers you like! To make this recipe strictly paleo and refined sugar free, use your favorite coconut or maple sugar sweetened chocolate bar finely chopped, (or these!). Some good options are Hu Simple Dark or Eating Evolved. I use Theo’s Pure Dark 70% chocolate, their chocolate is excellent quality, organic, and fair trade!
- Coconut Cream – Instead of traditional dairy, we use coconut cream, the solid from the top of a fresh can of coconut milk. I recommend using a can of full fat coconut milk as it contains the most/best solids. I don’t find the coconut flavor noticeable in the truffles.
- Coconut Oil – Helps firm up the truffles so they maintain their ball shapes. Use refined coconut oil for a no-coconut flavor.
- Maple Syrup – To give a touch more sweetness to the dark chocolate.
- Nut/Seed Butter – Makes the truffles soft and creamy and reduces the amount of chocolate. I use cashew butter because of its neutral flavor. Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as tahini, almond, or sunflower seed butter. After cashew, I recommend sunflower seed butter then tahini.
- Peppermint Flavor – For the minty flavor I use Frontier Co-Op’s Peppermint Flavor. It’s organic and adds the perfect minty-ness.
- Cocoa Powder – I rolled my truffles in cocoa powder and coconut shreds, but use any toppings you like with mint! Some other good options are crushed pistachios or matcha powder (if you’re going green for a St. Patrick’s Day dessert), peppermint candies or sprinkles!
How Do You Make Truffles?
These Mint Chocolate Truffles are so incredibly easy to make! They take only 5 minutes to prep, 1 hour to chill, then just form into balls and roll them in any toppings you like!
Here’s a look at the steps and some helpful tips:
- Make chocolate ganache. Melt the chocolate, coconut cream, and coconut oil in a small pot over low flame. Once melted, remove from the heat, add all the remaining ingredients and mix until fully combined.
- Chill the mixture. The hardest part! Place in the fridge for a few hours or the freezer for about an hour.
- Scoop chocolate mixture into balls. I use my 40 mm cookie scoop to make uniform sized balls, about 1 ounce each. But make them any size you like!
- Roll balls in cocoa powder or any other toppings you like!
These balls will keep, in an airtight container, in the fridge for a few weeks or the freezer for a few months!
Make Ahead: The chocolate mixture can be made up to 3 days in advance stored, covered, in the fridge. If chilling the mixture for more than a few hours, let it sit at room temperature for a few minutes until it’s soft enough to scoop and roll.
These Mint Chocolate Truffles are the perfect (secretly healthier) treat for the chocolate and mint lovers in your life. They are also a great festive, healthy St. Patrick’s Day dessert, roll them in the classic cocoa powder or fun green things like pistachios, matcha, or sprinkles to make them even more on-theme. But really, with this classic flavor combination, these Mint Chocolate Truffles can be enjoyed all year long!
More Healthy Truffle Recipes!
- Double Chocolate Truffles (paleo & vegan)
- Healthy Pecan Pie Truffles (paleo & vegan)
- Orange and Chocolate Truffles (paleo & vegan)
paleo friendly (gluten/grain/dairy free), vegan, easily nut free
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If you make this recipe, please spread the love and leave a review or rating down below. And I’d LOVE to see and share your creation! Take a picture and tag me on Instagram @freshlydafna in your feed or stories and I will share on my account!
Mint Chocolate Truffles
These 7 ingredient truffles are the PERFECT mint + chocolate treat. Super fudgy, deeply chocolatey, and spiked with minty goodness. They are secretly made better-for-you and absolutely delicious! Perfect for St. Patrick's Day!
Quick tip before starting: Try to use room temperature ingredients to keep the chocolate mixture from seizing.
vegan, paleo (gluten/grain/dairy free), nut free option
- 1 1/2 cups (8 oz) chopped dark chocolate
- 3/4 cup (160 grams) coconut cream solid part from the top of a fresh can of coconut milk
- 1 tbsp (13 grams) coconut oil
- 3 tbsp (48 grams) cashew butter or other nut/seed butter (with 1 ingredient)
- 2 tbsp (38 grams) maple syrup*
- 1 tsp peppermint flavor*
- dash sea salt
- cocoa powder for dusting, about 3 tbsp or other toppings of choice!
In a small pot melt together the chocolate, coconut cream, and coconut oil over a low flame. Once chocolate is mostly melted, remove from heat and stir until chocolate is fully melted, smooth, and shiny.
Add the cashew butter, maple syrup, peppermint flavor, and dash of sea salt and stir together until everything is one creamy mixture.
Pour chocolate mixture into a bowl and let chill until firm either in the fridge for about 2 hours or freezer for about an hour.
Once firm, use a cookie scoop or large spoon to scoop out chocolate and form into balls by rolling between your hands. I find 1 in balls, using a 40 mm scoop, to be the perfect size. Rolling the balls will get messy and chocolatey. It helps to work quickly while the chocolate is cold to minimize melt. If you don't care about having round balls, just scoop out mounds. Place rolled balls (or mounds) on baking sheet lined with parchment paper or a silicone mat.
If the balls have gotten too warm during the rolling process, place back in the freezer for a few minutes to firm back up.
Roll the truffles in the cocoa powder (or other toppings of choice) to coat, shake off excess powder before placing back on the baking sheet.
Helpful Kitchen Tools: 40 mm cookie scoop, silicone spatula, kitchen scale
Storage: These balls will keep, in an airtight container, in the fridge for a few weeks or the freezer for a few months!
Make Ahead: The chocolate mixture can be made up to 3 days in advance stored covered in the fridge. If chilling the mixture for more than a few hours, you may need to let it sit at room temperature for a few minutes before it’s soft enough to scoop and roll.
Dark Chocolate - Use your favorite chocolate chips or chopped up chocolate bar. Use coconut or maple sugar sweetened chocolate to keep these paleo/refined sugar free. I use Theo's Pure Dark 70% chocolate.
Maple Syrup - The amount of maple syrup will depend on your personal preference and the darkness of your chocolate. Be sure to (carefully) taste the chocolate after stirring in the maple to ensure it is to your liking. Add more maple, in small increments, if you prefer it sweeter.
Nut/Seed Butter – Use any thick & creamy nut or seed butter (that contains only 1 ingredient) you like such as tahini, peanut, almond, or sunflower seed butter. I use cashew for it's neutral flavor, my next best recommendation is sunflower seed butter or tahini. Always stir the nut/seed butter in the jar before measuring. Do not use the compacted paste at the bottom of the container for best results.
Peppermint Flavor – For the minty flavor I use Frontier Co-Op's Peppermint Flavor.
Toppings – Roll these in your favorite toppings! Some other good options are crushed pistachios, matcha powder, or even sprinkles!
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