These delectable, creamy truffles are truly all-natural with Fresh Mint from my garden. Coconut Milk swaps in for heavy cream for a lighter, vegan treat. Cocao nibs adds little crunch.
My mint has taken over a great section of my garden! I decided to make a simple dessert with this refreshing herb, one that could be made ahead of time and served when guests pop over… or when you just want a heavenly chocolate treat after dinner.
You’ll love the simple ingredients: Belgium Chocolate (73% Cacao, no extra sugar will be added), Coconut Milk, Fresh Mint, Cocao Nibs and Peppermint Extract. Easy to prepare… the work is in the scooping and rolling – it’s fun!
Raw Cocao Nibs have over 40 times the antioxidants of blueberries, more calcium than milk and are loaded with magnesium and fiber… a true superfood!
What are they? Cocao beans are shelled, dried and fermented, and ground up into the crunchy, bitter, intensely chocolate-tasting bits known as cacao nibs. They are packed with more antioxidants than dark chocolate.
I’ve added them to the truffles, simple roll some in before dusting with cocoa powder.
To make – fresh mint is warmed in coconut milk, and set aside for 20 minutes to extract all of it’s flavor.
No artificial flavors here! You know I really dislike artificial flavors.. I’m always reading labels… remember: “natural favors” are chemicals (the same as artificial flavorings!)
Place a sieve over your bowl of chopped chocolate and add the warn extracted coconut milk, and stir well until the chocolate has melted.
It will be a beautiful, creamy, dark chocolate mass. Add natural Peppermint Extract – mine has 2 ingredients: sunflower oil and peppermint oil. This boosts the mint flavor and it tastes sublime in the mixture.
Cover the bowl and refrigerate until firm, but not hard, about 45 minutes.
Scoop up balls of truffle mixture with a cookies scoop (can also use a spoon) and drop into a plate of Cocao Nibs. Roll them around a bit to adhere some nibs to the balls – then toss in to your bowl of cocoa powder and roll until they are covered.
The truffles can be stored in an wax paper lined airtight container for up to 2 weeks.
Chocolate Truffles also make wonderful gifts! Wrap them in cellophane bags with pretty, colorful ties.
The recipe makes 55, 1″ truffles. yes – you can half the recipe!