Dark Chocolate Peppermint Truffles {Paleo, Vegan, No Refined Sugar}
Did you know it’s so easy to make your own chocolate truffles at home? It’s true! These Dark Chocolate Peppermint Truffles are lightly sweetened and so chocolatey. You won’t believe they’re paleo, vegan, and refined sugar-free!
Chocolate truffles make a special dessert for your special someone or they’re a great way to treat yourself or a friend! They’re a terrific homemade gift idea, too. Just package them up and wrap with a bow! No need to head to your local chocolate shop when you can make your own at home!
Dark Chocolate Peppermint Truffles Recipe
I love to make my own chocolate at home because I like to know exactly what is going into my desserts. It does not get much simpler than this chocolate truffle recipe made with real food ingredients. The secret to this homemade chocolate truffle recipe is Wildly Organic Cacao Butter! While the term “butter” is used in the name, it’s completely dairy-free and vegan. Cacao butter is the fat that is extracted from the cocoa bean and it’s what it used to make chocolate. It’s a pale beige color and smells like white chocolate. Cacao butter is what gives these chocolate truffles their rich, luxurious mouth-feel. Wildly Organic Cacao Butter is completely natural, raw, and unrefined. It has never been exposed to any chemicals!
Naturally sweetened with Wildly Organic Coconut Syrup, these truffles are lightly sweet with a wonderful peppermint flavor. Using a truffle mold, these chocolate truffles are covered in a hard chocolate coating reminiscent of a chocolate shop. They’re so delicious and decadent!
If you don’t have a chocolate mold or want a simpler version, you can cover the truffles in cacao powder instead of the chocolate coating. This method is very simple and a great option if you’re looking for a quick treat. To cover the chocolate truffles in cacao powder, follow these steps:
- Make the filling and allow it to cool until mostly firm.
- Use a small scoop and scoop out small balls of the truffle mix onto a parchment lined sheet.
- Roll the truffles in cocoa powder and store in the fridge.
That’s it! Don’t let the fact that you don’t have a chocolate mold stop you from making these delicious chocolate treats!
Looking for More Real Food Chocolate Desserts? Try These Recipes!
- Decadent Chocolate Cherry Cake {Grain-Free, Paleo, Dairy-Free}
- Hot Chocolate Brownies {Grain-Free, Dairy-Free, Paleo, Gluten-Free}
- Easy Chocolate Fudge {Gluten-Free, Paleo, Vegan}
- Paleo Chocolate Fruit Kabobs {Gluten Free, Vegan}
- Salted Chocolate Coconut Bark {vegan, dairy-free, gluten-free}
Who will you make these decadent Dark Chocolate Peppermint Truffles for?
- 1/4cup Wildly Organic Cacao Butter
- 1/4 cup Wildly Organic Centrifuge Extracted Coconut Oil
- 1/2cup Wildly Organic Cacao Powder
- 1/4 cup Wildly Organic Coconut Syrup
- 1/2tsp pure mint extractor 6-8 drops organic peppermint essential oil
- 2/3cup Wildly Organic Cocoa Butter
- 2/3 cup Wildly Organic Cacao Powder
- 4teaspoons Wildly Organic Coconut Syrup
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To make the filling, add the cacao butter and coconut oil to a saucepan and melt together.
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Whisk in the cacao powder and coconut syrup to the cocoa butter and coconut oil mixture until well combined. Turn off the heat and allow it to cool.
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While the filling ingredients are starting to melt, add the cocoa butter for the chocolate coating to another saucepan on low heat until melted. You can use a double boiler, or just very low heat and keep an eye on them, stirring frequently.
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Whisk the cocoa powder and coconut syrup into the chocolate coating until smooth. Take off heat.
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Spoon a little of the coating into a truffle mold. They should be about 1/3 full. Let the mixture cool in the freezer for a few minutes, just until it’s thickened a little, but not hard. Be sure to reserve enough chocolate to coat the bottoms of the truffles.
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Use a butter knife to spread the thickened chocolate coating up the sides of the mold and return to the freezer until firm.
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Pour the cooled filling into the frozen coating, leaving space at the top for the rest of the coating. It’s ok if it’s still a little warm, you just don't want it hot enough to melt the chocolate coating. Freeze until firm.
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Spoon a little more coating over the top of the truffles until the molds are full. Freeze until firm, then pop the truffles out of the mold.
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