Peppermint Truffles Recipe (Dairy Free, Paleo, Vegan)

This healthy Peppermint Truffles recipe has a rich, creamy coconut-mint filling and a dark chocolate coating.  These Paleo truffles are decadent, lightly sweetened, and have a delicious mint flavor.  In addition, this truffle recipe is Paleo, Vegan and can easily be made keto.

Hey, hey!  You know how I love truffles...so this Paleo peppermint truffles recipe should come as no surprise!

Besides, truffles and peppermint flavored chocolates are perfect for the holidays.  It's one of the classic flavors that remind me of Christmas and snow and holiday cheer.

And these homemade peppermint truffles not only taste decadent and delicious, but they have the smoothest texture AND they're healthy.  Seriously, it doesn't get much better.

Peppermint Truffle Highlights

This easy truffle recipe is:

• Paleo and Vegan
• easily made keto
• gluten free & grain free
• dairy free
• lightly sweetened
• a healthy truffle recipe

These are seriously the BEST little bites of peppermint and chocolate.  

Just imagine a rich, smooth peppermint filling all bundled up in a crisp, dark chocolate coating.  (Brb...going to grab another truffle as just thinking about them is making me salivate!)

And a side note, if peppermint really isn't your thing...then you can leave it out and still get great tasting truffles 😉

Ingredients in Peppermint Truffles

Less than 10 ingredients are needed for these dairy free truffles.  All ingredients are Paleo, Vegan, dairy free and gluten free.

Here's what you need:

For the Filling

• coconut cream
• almond butter
• cacao butter
• maple syrup (or any liquid sweetener)
• vanilla extract
• peppermint flavoring
• salt

For the Coating

• dark chocolate
• coconut oil or cacao butter (optional)

Topping (optional)

• naturally colored sprinkles

Ingredient Swaps

I don't recommend any ingredient swaps, except that the maple syrup can be subbed with any other liquid sweetener.  For instance, using a maple flavored syrup in place of the maple syrup would be a good keto alternative.

The mixture of almond butter, coconut cream and cacao butter is necessary for getting the right filling texture.  These three ingredients make a filling that is smooth and thick, and that hardens in the fridge but slightly softens at room temperature.

I know cacao butter isn't a pantry staple for a lot of people, but if you make your own chocolates or protein bars then I highly recommend buying some.  I use it when making pumpkin protein bars, Andes mint chocolates and birthday cake protein bars.  Healthworks cacao butter is my personal favorite.

The vanilla extract, peppermint flavoring and salt are needed for optimal taste.  Any of these three ingredients can be omitted, but I highly recommend keeping them.  Also note, I used peppermint flavoring, not peppermint extract or essential oil.  If using an extract or oil, then be sure to adjust quantity to taste.

How to Make Peppermint Truffles

These peppermint truffles do take a bit of time to make (because you have to let the filling set), BUT they are super easy!  You can't mess up 😉

Here's the step by step process for how to make these no bake peppermint truffles.

Make the filling

First, melt the coconut cream and cacao butter on the stove top.  Place them in a small sauce pan and melt over low heat, stirring frequently.

Once fully melted, add the remaining filling ingredients.  Whisk until smooth.

Place the filling in the fridge overnight.  The filling needs to be set enough to scoop into balls using a small cookie scoop.

When the filling is ready, scoop it into balls using a small cookie scoop (about 1 tablespoon in size).  Set the filling balls on a parchment lined baking sheet.

Freeze the filling balls for at least 30 minutes.

Make the Coating

Next, make the chocolate coating.  Melt the dark chocolate and coconut oil (or cacao butter) in a small saucepan, over low heat. 

Dip the fillings (one at a time) into the melted chocolate and place back on the lined baking sheet.  If find this easiest to do by using a fork to dip the filling, then letting the excess chocolate drip back into the pan before placing the truffle on the baking sheet.

Add Topping

Once all of the fillings are coated in chocolate, you may drizzle any leftover chocolate onto the truffles and add sprinkles.  (Note: the chocolate sets quickly so be quick when placing on the sprinkles.)

I topped these dairy free peppermint truffles with naturally colored, festive sprinkles.  (Not 100% Paleo, but healthy as far as sprinkles go.)

Toppings are completely optional, but fun and festive!

How to Store Peppermint Truffles

These truffles can be kept at room temperature for a couple hours, but are definitely best stored in the fridge (or freezer for long term storage).  They will last well up to two weeks in the fridge.

More Paleo & Vegan Truffle Recipes

If you love this peppermint truffles recipe, be sure to check out these other reader favorites (all Paleo and Vegan):

• Chocolate Gingerbread Truffles
• Turmeric & Cinnamon Caramels
• Mexican Chocolate Truffles
• Coconut Pecan Chocolates

Enjoy!

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