Mint Chocolate Chip Truffles

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



Whisk together the coconut cream, coconut oil, honey, vanilla and peppermint extracts until smooth. Stir in the almond flour. Stir in the chocolate, then chill the mixture in the refrigerator until it’s firm enough to roll into balls (about an hour).

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

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