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Fresh Mint Chocolate Truffles - Vegan

Fresh Mint Chocolate Truffles – Vegan

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.

Bittersweet chocolate and coconut milk are the ingredients for the truffles
Make balls with a cookie scoop, roll in some cacao nibs, then roll in cocoa powder
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!

Fresh Mint Chocolate Truffles - Vegan


17. 6 ounces dark Belgium Chocolate, chopped ¼ ” pieces (Trader Joe’s 72% Cocao bar )

1 cup plus 2 T. coconut milk, do not use “lite”

2 cups fresh mint, cleaned, dried

½ cup cocao nibs, I’ve used Navitas brand, organic

⅓ cup cocoa, your favorite type

½ teaspoon Peppermint extract*, not artificially flavored



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.


Cover with plastic wrap and refrigerate until firm, but not solid, about 45 minutes.


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 – I made 55 truffles.


*Frontier peppermint extract: sunflower oil and peppermint oil

This recipe may not be reproduced with out the consent of its author, Karen Sheer.

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