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Fresh Mint Chocolate Truffles - Vegan
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5 from 2 votes

Karen's 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. Cocao nibs adds little crunch. Fun and easy to make!
Prep Time20 minutes
1 hour 5 minutes
Total Time1 hour 25 minutes
Course: Dessert, truffles
Cuisine: American
Keyword: Fresh Mint Chocolate Truffles, Vegan chocolate truffles, Vegan mint truffles
Servings: 55 1 inch truffles
Author: Karen Sheer a zest for life

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

*Frontier peppermint extract: sunflower oil and peppermint oil
This recipe may not be reproduced with out the consent of its author, Karen Sheer.

Nutrition

Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Trans Fat: 0.001g | Cholesterol: 0.1mg | Sodium: 2mg | Potassium: 51mg | Fiber: 1g | Sugar: 1g | Vitamin A: 185IU | Vitamin C: 3mg | Calcium: 7mg | Iron: 1mg