Mint chocolate chip cookie dough filling is dipped in dark chocolate for the perfect healthier Valentine's treat. They’re grain free, dairy free, vegan, and delicious!
- 1/4 cup + 2 tbsp coconut cream
- 1 tbsp coconut oil
- 1/2 cup raw honey
- 1 tsp pure vanilla extract
- 1/4 tsp peppermint extract
- 1 + 2/3 cups blanched almond flour
- 3/4 cup chopped dark chocolate
- 12 oz dark chocolate
- 1/4 tsp pepermint extract
- 1/2 tsp avocado oil
Roll the mixture into small balls, about 1” diameter and place each one on a large baking sheet lined with parchment paper.
Chill the truffle balls in the freezer while you prepare the chocolate shell.
Place the chopped chocolate in a microwavable bowl with the avocado oil. Microwave in 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. Feel free to drizzle them or make a design, adding your own decorative touch! 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.
*Adapted from Paleo Running Momma