Mocha Mint Laced Truffles
Vegan, low-glycemic, heart-healthy, high protein
These healthy mint-laced chocolate mocha bites are as enjoyable as any truffle. They melt in your mouth and yet are made without dairy or refined sugar. The mint is subtle but satisfying. The combination of mint, chocolate, vanilla and coffee perfectly boosts up the flavors. Plus, you get to play with toppings and even make them into candy pops with your kids. I dare you to eat just one!
Mocha Mint Laced Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2020
Ingredients
2 cups pitted, chopped dates
1 cup extra hot coffee or espresso
3 tablespoons melted coconut oil
1 tablespoon dried mint leaf (dried mint from a tea bag works great)
1 tablespoon vanilla
1/2 teaspoon mint extract
Dry
1 cup almond flour
1/2 cup slivered almonds
1/2 cup chocolate chips
1/2 cup unsweetened shredded coconut
1/2 cup cocoa powder
1/2 teaspoon salt
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 24 to 35 truffles
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Instructions
1. Combine dates, hot coffee, melted coconut oil, dried mint, vanilla and mint extract into a food processor (or into a medium sized bowl if using a hand-immersion blender). Let ingredients soak 10 minutes.
2. In a large bowl combine almond flour, slivered almonds, chocolate chips, coconut, cocoa powder and salt. Stir to blend into a chocolaty-crumb consistency.
3. Now that dates have softened in the wet ingredients, blend the mixture for 2 minutes until an exceptionally smooth, creamy, dough consistency is formed. Spoon the wet date mixture into the dry ingredients and combine into a thick chocolate dough.
4. Scoop balls of dough and roll each one into a round truffle. Finish using all dough (you will have 24 large or 35 small truffles). Freeze until firm (30 minutes).
5. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 1 minute at a time. Remove, stir to combine into a glossy, smooth chocolate coating. Remove balls from freezer. Dip each in chocolate, sprinkle large crystal salt to stick to the wet chocolate and let set. Enjoy the truffles at room temperature.
Photos by Milkshake Creative
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!