Karen’s Fresh Mint Chocolate Truffles – Vegan
Jun 22, 2018, Updated Dec 23, 2024
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. Cacao nibs adds a 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. Mint is available year-round at you local grocery store too!
About Raw Cocao Nibs:
They 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.
You’ll love the simple ingredients: Belgium Chocolate (72 % – 80% Cacoa, 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!
Enjoy!
Karen
Karen’s Fresh Mint Chocolate Truffles – Vegan
Ingredients
- 6 ounces dark Belgium Chocolate, chopped 1/4 " pieces 72 % – 80% cocoa
- 1 cup plus 2 T. coconut milk, do not use “lite”
- 2 cups fresh mint, cleaned, dried
- 1/2 cup cocao nibs, I’ve used Navitas brand, organic
- 1/3 cup cocoa, your favorite type
- 1/2 teaspoon Peppermint extract*, not artificially flavored
Instructions
Truffles:
- Place coconut milk and fresh mint leaves in a small pot and bring to a simmer. Turn off, let stand 20 minutes to flavor.
- In the meantime: Chop chocolate into small 1/4 inch pieces. (Needs to be small for the coconut milk to melt it.) Add to a large bowl.
- Reheat the coconut milk until it just bubbles. Place a sieve over the chocolate bowl and quickly pour in the coconut milk, pressing hard on the mint leaves to extract all of it's flavor. Remove sieve, stir will with a wire whisk until all the chocolate has melted, and it is very creamy. Add peppermint extract – stir up with a rubber spatula – will be very creamy and thick. All done!
- Cover with plastic wrap and refrigerate until firm, but not solid, about 45 minutes.
Forming Truffles:
- Remove to your countertop. Place cocoa nibs on a small plate, and cocoa powder in a small bowl.
- Scoop out a round of truffle dough with a 1″ cookie scoop or small spoon. Roll in the palms of your hand until round. Drop into the plate of cocoa nibs, roll to adhere about 10 – 12 pieces into the truffle ball – not totally coated. Drop into the cocoa powder, shake the bowl until covered.
- Add the truffles one by one when they are done to a wax papered sheet – or to into a container you will be storing them in. Continue with all ingredients – Makes about 55 truffles.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.