The nice thing about these truffles is that instead of using whipping cream, milk chocolate, and oils, I used real whole foods from plants. The end result speaks for itself—stellar chocolate mint satisfaction.
Enjoy these at your next party!
Chocolate Mint Truffles
- 1/2 cup raw almonds
- 1/4 cup raw walnuts
- 8 Medjool dates (the big soft kind—make sure to remove the pits)
- 3 TBSP hemp seeds
- 1/3 cup cocoa powder
- 1 tsp vanilla extract
- 1/2 tsp peppermint extract
- 1/4 tsp sea salt
- 1 TBSP water
Place all of the ingredients into a food processor or high-speed blender and process until you achieve desired texture (from smooth to slightly chunky).
If using a high-speed blender, start blending the nuts for about 20 seconds before adding the remaining ingredients. You may have to stop a few times and scrape down the sides.
Once well combined, place the truffle mix in a large bowl and use wet hands to create a large sticky ball of the mixture. (If you used a food processor, you may have to add one more tablespoon of water as you use your hands to make the mixture stick back together.)
Using approx 2 TBSP of the mixture at a time roll the truffle mixture between your hands until you have a nice small ball formed. Roll the truffles in the following to coat:
- 1/4 cup crushed candy canes (try to find canes without high fructose corn syrup in your health food store)
- 1/4 cup hemp seeds
- 1/4 cup cocoa
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