These dark chocolate mint truffles are the perfect chocolate indulgence! They have a rich, creamy mint center that's coated in dark chocolate. Better yet, these homemade truffles are paleo and vegan friendly.
I had to squeeze in one more truffle recipe before the year comes to an end and this is one of my favorites yet! These dark chocolate mint truffles are rich and indulgent but made with wholesome ingredients.
They have a thick, creamy filling that's made with coconut cream, dark chocolate and peppermint and coated in a rich chocolate shell. If you're a chocolate lover like me, then you will love these mint truffles!
Why You'll Love these Mint Chocolate Truffles
- paleo and vegan - made with simple, wholesome ingredients you can feel good about
- dairy free - they use a base of coconut cream instead of regular cream and are made with dairy free dark chocolate.
- easy to make - just combine the filling ingredients, chill, scoop and then dip in dark chocolate.
Ingredients
The full recipe for these dark chocolate mint truffles can be found in the recipe card below, but here's an overview of the ingredients you'll need:
- dark chocolate - for both the filling and the coating. I recommend 70-85% dark for the filling and any chocolate for the coating. I used 70% dark chocolate for the filling and 85% for the coating.
- coconut cream - just the thick white cream from a can of full fat coconut milk or cream
- palm shortening or butter - I have made these with butter and palm shortening and both work great!
- maple syrup - for sweetness, flavor and texture
- peppermint flavoring - to give these truffles a minty flavor
- vanilla extract - for flavor
- coconut oil - just a little to thin the chocolate for the coating.
- fresh mint - optional ingredient for decoration.
How to Make Dark Chocolate Mint Truffles
These paleo mint truffles are so easy to make! You do have to wait for the filling to set and then chill, but other than that they come together quickly. Here are the steps:
- First, make the filling. Melt the dark chocolate, coconut cream and shortening in a small saucepan, over low heat.
- Once melted, mix in the maple syrup, peppermint flavoring and vanilla.
- Chill the filling in the fridge for at least 2 hours, or until firm.
- Scoop the filling using a small cookie scoop. Place them on a lined baking sheet or plate and freeze.
- Melt the dark chocolate and coconut oil for the coating, then dip the fillings.
- Drizzle any remaining chocolate over the truffles and top with fresh mint leaves (if desired).
Tips and Tricks
- Chill the filling before scooping it - this makes the filling easier to scoop and hold its shape.
- Freeze the scooped fillings - While this step isn't required, it will make your life so much easier! When the fillings are frozen, they hold up better and will be easier to dip in the melted chocolate. The chocolate coating will also set faster and look nicer.
- Add toppings - to give your vegan mint truffles a bit of decoration, top them with anything from fresh mint leaves to chopped nuts, crushed candy canes or festive sprinkles.
Storage
These truffles can be kept out at room temperature for sharing, but need to be stored in the fridge or freezer. (I prefer storing them in the freezer because the mint leaves don't wilt as much and stay fresh.)
Place your mint truffles in an airtight container or baggie and keep in the fridge up to 2 weeks, or the freezer up to 3 months.
More Homemade Truffles
Looking for other recipes like this? Try these:
Dark Chocolate Mint Truffles (Paleo, Vegan)
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Total Time: 20 minutes
- Yield: 10-11 truffles 1x
Description
Healthy dark chocolate mint truffles with a rich, creamy mint center and dark chocolate coating.
Ingredients
Filling
- ½ cup dark chocolate (70-85% dark)
- ½ cup coconut cream (just the thick white cream from a can of full fat coconut milk/cream)
- 2 Tbsp palm shortening or butter
- 1 Tbsp maple syrup
- 1 ½ tsp peppermint flavoring*
- ½ tsp vanilla extract
Coating
- ½ cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- Make the filling: Melt the dark chocolate, coconut cream and shortening in a small saucepan, over low heat.
- Once melted, remove from heat and mix in the maple syrup, peppermint flavoring and vanilla.
- Chill the filling in the fridge for at least 2 hours, or until firm.
- Scoop the filling using a small cookie scoop. Place them on a lined baking sheet or plate and freeze for at least 1 hour.
- Make the coating: Place the dark chocolate and coconut oil in a small dish and heat in the microwave at 20-30 second intervals, stirring between.
- Grab the fillings from the freezer and dip them into the melted chocolate**
- Drizzle any remaining chocolate over the truffles and top with fresh mint leaves (if desired).
- Best stored in an airtight container in the fridge or freezer.
Notes
*Please note, I used peppermint flavoring which can be more mild than a peppermint extract or oil.
**I dip my truffles using a fork. Drop one truffle filling into your melted chocolate. Rotate it using a fork, completely covering the truffle in chocolate. Scoop the truffle out with the fork and let excess chocolate fall back into the bowl. Place the truffle on a lined baking sheet to set.
Katie
My family and I love these truffles! Enjoy!