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12.11.20

Mint Chocolate Chip Truffles {Paleo, Vegan}

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Vegan Egg Free

These decadent, rich and gooey mint chocolate chip truffles are a must try for all you mint chocolate lovers! A mint chocolate chip cookie dough filling is dipped in dark mint chocolate for the perfect healthier holiday treat. They’re grain free, dairy free, vegan, and fun to make!

December is the month for mint chocolate!

Not that you can’t make these delicious truffles anytime a craving hits – but they’re extra special when the holiday season is here.

And after doing a little bit of research, I figured out how to get that perfect mint-green color on the inside with just a touch of spirulina.

You can’t taste it at all, but it definitely adds to the mint-effect of these fun, decadently delicious truffles!

Best of all, these no-bake treats are awesome in the refrigerator or freezer, so you can make a batch and then grab one whenever a chocolate craving hits.

What You Need To Make These Paleo Mint Chocolate Chip Truffles

Simple ingredients and no grains or dairy, or refined sugar.  Here’s everything you’ll need to prepare the truffles:

  • coconut cream
  • coconut oil 
  • raw honey or pure maple syrup
  • pure vanilla extract
  • peppermint extract
  • blanched almond flour
  • spirulina powder* for green color
  • chopped dark chocolate, like Hu Chocolate
  • 1/2 tsp avocado oil

How to Make These Mint Chocolate Chip Truffles

In a large bowl, whisk together the coconut cream, coconut oil, honey or syrup, vanilla and peppermint extracts until very smooth. 

Stir in the almond flour and spirulina, adding just 1/4 tsp of the spirulina at first and then adding a bit more for more green color, if desired.  Stir in the chopped chocolate, then chill the mixture in the refrigerator for at least one hour, or until it’s firm enough to roll into balls.

Line a large baking sheet with parchment paper.  Roll the mixture into small balls, about 1” diameter and place each one on the parchment paper.  You should make about 24 truffles.

Chill the truffle balls in the freezer for at least 10 minutes while you prepare the chocolate shell.

Place the chopped chocolate or chips in a microwavable bowl with the oil. Microwave on 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. Repeat for all truffles. Allow the chocolate to firm, then drizzle more on each one in little designs.

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.  The truffles can also be stored, covered in the freezer for up to a month.

Tips for Easy Mint Chocolate Chip Truffles 

Chilling the filling long enough is the biggest tip for successful truffles!  Since you want the filling to be “gooey” it’s going to be a lot stickier/softer than a typical cookie dough.

So, chilling it in the freezer thoroughly ensures you’ll be able to roll it into balls.

Then, chilling the rolled balled again in the freezer will allow you to easily dip them in the melted chocolate while keeping things relatively neat.  You don’t want the filling and chocolate shell mixture mixing together when you dip.

Making sure the filling is firm enough and well chilled will keep it from melting and creating a messy dipping situation.

Since we’re dealing with coconut oil and coconut cream, things can go from chilled to melty pretty quickly, so feel free to chill the filling at any point it gets too soft or sticky.  Once all the truffles are dipped, you’re in the clear!

You can simply chill the truffles long enough for the chocolate to harden, drizzling on an extra layer over the top of each one if you like.  I always like to make little zig zags and swirls on the tops of my truffles – nothing fancy but it does make them look pretty!

I hope you’re ready for a mint chocolate treat that’s bound to become a new favorite in your house!

Whether it’s holiday no-baking or an anytime dessert, you’re going to crave these truffles again and again.  Grab all your ingredients and a mixing bowl because it’s time for mint chocolate – let’s go!

Mint Chocolate Chip Truffles {Paleo, Vegan}

Mint Chocolate Chip Truffles {Paleo, Vegan}

These decadent, rich and gooey mint chocolate chip truffles are a must try for all you mint chocolate lovers! A mint chocolate chip cookie dough filling is dipped in dark mint chocolate for the perfect healthier holiday treat. They’re grain free, dairy free, vegan, and fun to make!
Author: Michele Rosen
Prep Time: 30 minutes
Chilling time: 1 hr
Course: Baking/Dessert, Dessert
Cuisine: Chocolate, christmas, dessert, holidays, Paleo, Vegan
Keyword: candy, chocolate, christmas, dessert, holidays, paleo, truffles, vegan
Servings: 24 truffles
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Did you make this recipe?
Leave a review
4.5 from 6 votes

Ingredients

Filling:

  • 1/4 cup + 2 Tbsp coconut cream this is the thick part of a chilled can of coconut milk
  • 1 Tbsp coconut oil melted
  • 1/2 cup raw honey or pure maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 tsp peppermint extract or 1/2 tsp for a stronger mint flavor
  • 1 2/3 cups blanched almond flour
  • 1/4-1/2 tsp spirulina powder*
  • 3/4 cup chopped dark chocolate like Hu Chocolate, or mini chocolate chips

Chocolate shell:

  • 12 oz dark chocolate chopped (use your favorite, or Hu Simple Dark Chocolate for fully paleo chocolate
  • 1/4 tsp peppermint extract
  • 1/2 tsp avocado oil

Instructions

  1. In a large bowl, whisk together the coconut cream, coconut oil, honey or syrup, vanilla and peppermint extracts until very smooth. Stir in the almond flour and spirulina, adding just 1/4 tsp of the spirulina at first and then adding a bit more for more green color, if desired. Stir in the chocolate chips, then chill the mixture in the refrigerator for at least one hour, or until it’s firm enough to roll into balls.
  2. Line a large baking sheet with parchment paper. Roll the mixture into small balls, about 1” diameter and place each one on the parchment paper.
  3. Chill the truffle balls in the freezer for at least 10 minutes while you prepare the chocolate shell.
  4. Place the chopped chocolate or chips in a microwavable bowl with the oil. Microwave on 30 second intervals, stirring in between, until fully melted. Stir in the peppermint extract. Allow it to cool just a bit before dipping.
  5. Dip each truffle in the melted chocolate using a spoon and immediately place back on the baking sheet. Repeat for all truffles. Allow the chocolate to firm, then drizzle more on each one in little designs. 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. Enjoy!

Recipe Notes

*Spirulina is optional, for green color. Stir in 1/4 tsp and add more if you prefer a darker green color.


Nutrition

Calories: 202kcal
Carbohydrates: 17g
Protein: 3g
Fat: 14g
Saturated Fat: 7g
Cholesterol: 1mg
Sodium: 4mg
Potassium: 156mg
Fiber: 3g
Sugar: 11g
Vitamin A: 8IU
Vitamin C: 1mg
Calcium: 31mg
Iron: 3mg

Did you make this recipe?

Tag @PaleoRunningMomma on Instagram and hashtag it #PaleoRunningMomma

Want More Paleo + Vegan Chocolate Treats?  Try One of These!

Dark Chocolate Fudge Truffles

Chocolate Chip Cookie Dough Truffles

Chocolate Gingerbread Truffles 

Pumpkin Chocolate Chip Cookie Dough Truffles 

Fudgy Paleo + Vegan Brookies

Edible Brownie Batter

Note: This post contains Amazon affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

You Might Also Like...

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About Michele

More than a little into running and paleo recipes (yoga now too!) but I'm not here to rain on your grains (or anything else) so come along for the ride! I do a little too much of everything (except cleaning), and I enjoy laughing at myself. As long as I'm the one making the jokes, that is. Just kidding. So bring me your angst, your appetite and your frying pan and climb aboard!

Reader Interactions

Reader Reviews & Comments

  1. Angie says

    December 12, 2020 at 11:52 am

    Can you post your actual Butter Pecan Granola recipe? I saw your video clip and would love to make it! Thank you.😊

    Reply
  2. Chelsea Schwartz says

    December 13, 2020 at 10:04 am

    What can I sub for almond flour?

    Reply
  3. Hanna says

    December 13, 2020 at 5:44 pm

    Is there any flour I can replace the almond with? I have an allergy. Thank you!

    Reply
  4. Kristen T. says

    December 13, 2020 at 6:50 pm

    Is the nutrition info per truffle…?

    Reply
  5. Jamie says

    December 14, 2020 at 10:13 pm

    5 stars
    Made these this weekend, so so good! My husband loved them!!

    Reply
  6. Marla says

    December 20, 2020 at 4:59 pm

    2 stars
    This has been a total fail for me. I can’t get the dough to stick together in a ball after refrigerating. I tried freezing. I tried adding more coconut oil and cream. It just crumbled. Any tips?

    Reply
  7. Jenny says

    December 20, 2020 at 9:11 pm

    5 stars
    Yum! I made these and added a little coconut oil to thr dough to help it stiffen up. My batch made 30 or so, so hubby and I will be all set with holiday treats and baking (said no one ever 🤣) ! Thanks!

    Reply
  8. Alexis says

    December 21, 2020 at 2:41 am

    This pregnant mama has been dying for cookie dough, so I’m excited to make these! If I don’t care about it being vegan, which is best with the flavor profiles—honey or maple syrup?

    Reply
  9. Kendra says

    December 22, 2020 at 11:07 am

    5 stars
    LOVE THESE! Oh my gosh. It’s like the healthy version of junior mints. So good! I crushed up a candy cane and sprinkled on top while chocolate wasn’t dry and they’re the cutest, tastiest Christmas treats. Is one truffle a serving?

    Reply
  10. directions says

    January 16, 2021 at 3:50 am

    The recipe for the cake you share is easy to understand. The food is delicious and attractive.

    Reply

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Welcome!

Hi! I’m so happy you stopped by! My name is Michele and I’m a Paleo eater and recipe creator, runner, mom of 3, and the gal behind Paleo Running Momma! Over here you’ll find real-food, clean eating family favorites that you’ll be excited to share with your loved ones. I hope you stay awhile, eat, savor, and enjoy!

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