Cocoa Mint Truffles

Cocoa Mint Truffles

Cocoa Mint Truffles


2/3 cup unsweetened cocoa powder

1 cup blanched almonds

1/4 cup unsweetened coconut shreds

1/4 cup softened coconut butter

1 cup medjool dates, pits removed

1/4 teaspoon sea salt

3/4 teaspoon peppermint extract



In the food processor, combine the almonds, cocoa powder, coconut and sea salt. Pulse until well combined. Next, add the pitted dates, coconut butter and peppermint extract. Blend until well combined. You may need to add half the dates, pulse, and then add the remaining. If needed, add more dates and coconut butter for added stickiness or sweetness.

Once everything is mixed together well and there are no large chunks, dump the mixture into a large bowl. (Note: mixture may seem crumbly, but will stick together once you pack it. If it's still too crumbly, try more dates and/or coconut butter as mentioned above). Roll into 1-inch balls (tablespoon size) and chill in the refrigerator for at least an hour before serving. Alternatively, you can pack the mixture down into an 8x8 pan and cut into squares. These will keep for 2-3 weeks in the refrigerator. You can freeze them as well.


Recipe Credit: Paleo In PDX