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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.
INGREDIENTS1/4 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 |
DIRECTIONSIn 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. |
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.