Chocolate Mint Truffles Recipe

Chocolate Mint Truffles Recipe

The perfect bite, these lavish truffles are surprisingly simple to make. Pro tip: use a couple drops of liquid chlorophyll to dye the coconut topping green for a more “minty” appearance.

INGREDIENTS

1/4 cup Navitas Organics Cacao Butter, finely chopped

6 large Medjool Dates

1/2 cup Navitas Organics Cacao Powder

2 Tbsp Coconut Oil

3/4 tsp Peppermint Extract

1/16 tsp Sea Salt

2 Tbsp Flaked Coconut

DIRECTIONS

In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor and add all remaining ingredients except the coconut.

Blend until creamy and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover and refrigerate for 30 minutes to partially solidify.

Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a Tbsp at a time, form the dough into a smooth ball with your hands. Dip the truffle in the coconut and place onto a serving plate.

Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.

Makes about 16 truffles


Submitted by Julie Morris
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Image of Chocolate Mint Truffles Recipe

Chocolate Mint Truffles Recipe

Julie Morris

Servings

16 truffles

The perfect bite, these lavish truffles are surprisingly simple to make. Pro tip: use a couple drops of liquid chlorophyll to dye the coconut topping green for a more “minty” appearance.

Ingredients

  • 1/4 cup Navitas Organics Cacao Butter, finely chopped
  • 6 large Medjool Dates
  • 1/2 cup Navitas Organics Cacao Powder
  • 2 Tbsp Coconut Oil
  • 3/4 tsp Peppermint Extract
  • 1/16 tsp Sea Salt
  • 2 Tbsp Flaked Coconut
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Directions

  1. In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor and add all remaining ingredients except the coconut.
  2. Blend until creamy and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover and refrigerate for 30 minutes to partially solidify.
  3. Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a Tbsp at a time, form the dough into a smooth ball with your hands. Dip the truffle in the coconut and place onto a serving plate.
  4. Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.
Servings: 16 truffles
Submitted by:

Julie Morris