Jump to Recipe VeganEgg Free
These decadent, rich and gooey mint chocolate chip truffles are a must try for all you mint chocolate lovers! A mint chocolate chip cookie dough filling is dipped in dark mint chocolate for the perfect healthier holiday treat. They’re grain free, dairy free, vegan, and fun to make!
December is the month for mint chocolate!
Not that you can’t make these delicious truffles anytime a craving hits – but they’re extra special when the holiday season is here.
And after doing a little bit of research, I figured out how to get that perfect mint-green color on the inside with just a touch of spirulina.
You can’t taste it at all, but it definitely adds to the mint-effect of these fun, decadently delicious truffles!
Best of all, these no-bake treats are awesome in the refrigerator or freezer, so you can make a batch and then grab one whenever a chocolate craving hits.
What You Need To Make These Paleo Mint Chocolate Chip Truffles
Simple ingredients and no grains or dairy, or refined sugar. Here’s everything you’ll need to prepare the truffles:
coconut creamcoconut oil raw honey or pure maple syruppure vanilla extractpeppermint extractblanched almond flourspirulina powder* for green colorchopped dark chocolate, like Hu Chocolate1/2 tsp avocado oil
How to Make These Mint Chocolate Chip Truffles
In a large bowl, whisk together the coconut cream, coconut oil, honey or syrup, vanilla and peppermint extracts until very smooth.
Stir in the almond flour and spirulina, adding just 1/4 tsp of the spirulina at first and then adding a bit more for more green color, if desired. Stir in the chopped chocolate, then chill the mixture in the refrigerator for at least one hour, or until it’s firm enough to roll into balls.
Line a large baking sheet with parchment paper. Roll the mixture into small balls, about 1” diameter and place each one on the parchment paper. You should make about 24 truffles.
Chill the truffle balls in the freezer for at least 10 minutes while you prepare the chocolate shell.
Place the chopped chocolate or chips in a microwavable bowl with the oil. Microwave on 30 second intervals, stirring in between, until fully melted. Stir in the peppermint extract. Allow it to cool just a bit before dipping.
Dip each truffle in the melted chocolate using a spoon and immediately place back on the baking sheet. Repeat for all truffles. Allow the chocolate to firm, then drizzle more on each one in little designs.
Chill for about 10 minutes to firm, then either serve right away, or store in an airtight container in the refrigerator for up to a week. The truffles can also be stored, covered in the freezer for up to a month.
Tips for Easy Mint Chocolate Chip Truffles
Chilling the filling long enough is the biggest tip for successful truffles! Since you want the filling to be “gooey” it’s going to be a lot stickier/softer than a typical cookie dough.
So, chilling it in the freezer thoroughly ensures you’ll be able to roll it into balls.
Then, chilling the rolled balled again in the freezer will allow you to easily dip them in the melted chocolate while keeping things relatively neat. You don’t want the filling and chocolate shell mixture mixing together when you dip.
Making sure the filling is firm enough and well chilled will keep it from melting and creating a messy dipping situation.
Since we’re dealing with coconut oil and coconut cream, things can go from chilled to melty pretty quickly, so feel free to chill the filling at any point it gets too soft or sticky. Once all the truffles are dipped, you’re in the clear!
You can simply chill the truffles long enough for the chocolate to harden, drizzling on an extra layer over the top of each one if you like. I always like to make little zig zags and swirls on the tops of my truffles – nothing fancy but it does make them look pretty!
I hope you’re ready for a mint chocolate treat that’s bound to become a new favorite in your house!
Whether it’s holiday no-baking or an anytime dessert, you’re going to crave these truffles again and again. Grab all your ingredients and a mixing bowl because it’s time for mint chocolate – let’s go!
Mint Chocolate Chip Truffles {Paleo, Vegan}
Mint Chocolate Chip Truffles {Paleo, Vegan}
These decadent, rich and gooey mint chocolate chip truffles are a must try for all you mint chocolate lovers! A mint chocolate chip cookie dough filling is dipped in dark mint chocolate for the perfect healthier holiday treat. They’re grain free, dairy free, vegan, and fun to make! Prep Time: 30 minutesChilling time: 1 hrCourse:Baking/Dessert, DessertCuisine:Chocolate, christmas, dessert, holidays, Paleo, VeganKeyword:candy, chocolate, christmas, dessert, holidays, paleo, truffles, veganServings: 24 truffles
Print this RecipeDid you make this recipe?Leave a review from votes
Ingredients
Filling:
1/4cup + 2 Tbspcoconut creamthis is the thick part of a chilled can of coconut milk1Tbspcoconut oilmelted1/2cupraw honey or pure maple syrup1tsppure vanilla extract1/4tsppeppermint extractor 1/2 tsp for a stronger mint flavor1 2/3cupsblanched almond flour1/4-1/2tspspirulina powder*3/4cupchopped dark chocolate like Hu Chocolate, or mini chocolate chips
Chocolate shell:
12ozdark chocolatechopped (use your favorite, or Hu Simple Dark Chocolate for fully paleo chocolate1/4tsppeppermint extract1/2tspavocado oil
Instructions
In a large bowl, whisk together the coconut cream, coconut oil, honey or syrup, vanilla and peppermint extracts until very smooth. Stir in the almond flour and spirulina, adding just 1/4 tsp of the spirulina at first and then adding a bit more for more green color, if desired. Stir in the chocolate chips, then chill the mixture in the refrigerator for at least one hour, or until it’s firm enough to roll into balls.Line a large baking sheet with parchment paper. Roll the mixture into small balls, about 1” diameter and place each one on the parchment paper.Chill the truffle balls in the freezer for at least 10 minutes while you prepare the chocolate shell.Place the chopped chocolate or chips in a microwavable bowl with the oil. Microwave on 30 second intervals, stirring in between, until fully melted. Stir in the peppermint extract. Allow it to cool just a bit before dipping.Dip each truffle in the melted chocolate using a spoon and immediately place back on the baking sheet. Repeat for all truffles. Allow the chocolate to firm, then drizzle more on each one in little designs. Chill for about 10 minutes to firm, then either serve right away, or store in an airtight container in the refrigerator for up to a week. Enjoy!
Recipe Notes
*Spirulina is optional, for green color. Stir in 1/4 tsp and add more if you prefer a darker green color.
Nutrition
Calories: 202kcalCarbohydrates: 17gProtein: 3gFat: 14gSaturated Fat: 7gCholesterol: 1mgSodium: 4mgPotassium: 156mgFiber: 3gSugar: 11gVitamin A: 8IUVitamin C: 1mgCalcium: 31mgIron: 3mg
Did you make this recipe?
Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma
Want More Paleo + Vegan Chocolate Treats? Try One of These!
Dark Chocolate Fudge Truffles
Chocolate Chip Cookie Dough Truffles
Chocolate Gingerbread Truffles
Pumpkin Chocolate Chip Cookie Dough Truffles
Fudgy Paleo + Vegan Brookies
Edible Brownie Batter
Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!