Real Deal Mint Chocolate Truffle Bites

What if, instead of using standard peppermint extract and sugar for mint chocolate truffles, you used wholesome, natural ingredients instead?

You might come up with something like these.

Mint Chocolate Truffle Bites by Katys Kitchen

These mint chocolate truffle bites are the real deal. No extracts here. Foraging is my new hobby- the fresh mint comes straight from my garden.

And what a difference it makes. With each bite, you’ll want to dance around outside and breathe in the fresh air. You’ll want to wiggle your toes in the grass and feel the sun on your skin. They just taste…real.

Mint Chocolate Truffle Bites by Katys Kitchen

Buckwheat flour and oat flour make these truffle bites whole grain, while cocoa powder lends rich chocolate flavour. Dates and maple syrup add natural sweetness without a strong date-y flavour you’ll notice in recipes using solely dates for sweetness.

Mint Chocolate Truffle Bites by Katys Kitchen

Dates and buckwheat flour dance together to create a sticky truffle batter. Coconut oil means these babies can be made without an oven. They firm up nicely in the fridge. Go ahead and bake them if you like, but the no-bake texture is slightly superior in my opinion.

So there you have it. No-bake mint chocolate truffles that come together in 10 minutes with only a food processor.

And, yes, I do have an overgrowth of mint in my garden. Things are about to get real minty in here. ;)

Real Deal Mint Chocolate Truffle Bites

Prep: 10 min

Cook: No bake or 7 min*

Yield: 12 truffles

Ingredients:

  • ¼ cup plus 1 TB light buckwheat flour
  • ¼ cup oat flour
  • ½ cup pitted dates
  • 1 TB cocoa powder
  • 2 TB coconut oil
  • ¼ cup mint leaves, loosely paked
  • 1 TB maple syrup

Directions:

  1. Line a cookie sheet with parchment paper. If baking the drops, preheat the oven to 350 F.
  2. Add all ingredients to food processor. Process on high until a dough forms, stopping occasionally to scrape down the sides. The dough will be sticky.
  3. Using 2 teaspoons, drop batter in balls onto cookie sheet and bake for 7 minutes. Let cool on the pan for 10 minutes before transferring to wire racks to cool. Alternatively, place cookie sheet in fridge for at least 20 minutes for a no-bake option. Store baked and unbaked truffles in the fridge in an airtight container until ready to serve. Truffles will last up to a week in the fridge.

*Note: The baked option makes the outside of the cookie firm with a soft, underbaked centre. The no-bake option creates a better truffle texture (I prefer that option.)

Related Posts: No-bake!

1. Chunky Monkey Cookie Dough Bites

2. Choconut Puffed Millet Squares

3. Chocolate Dipped Fudge Pops

Katy MacKinnon

Katy MacKinnon is a food photographer and recipe developer. She loves her dog and can frequently be found with cookies or veggies, in no particular order.

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6 Comments Real Deal Mint Chocolate Truffle Bites

  1. Kelly @ Life made Sweeter

    These chocolate mint truffles sound amazing Katy! Love that you used mint leaves to create the mint flavor. I can already taste and smell the mint thinking about it :) These look and sound like the perfect guilt free no bake treat.

    Reply
    1. Katy @ Katy's Kitchen

      Thanks Kelly! The taste is so different, it’s very surprising. You could brush your teeth with them ;)

      Reply
  2. Ashley

    Yes yes yes! Love that you used fresh mint! These sound like a great snack / dessert. I made ice cream with fresh mint a week or two ago and never realized how fresh it tastes with the leaves versus extract!

    Reply
    1. Katy @ Katy's Kitchen

      It’s amazing the difference it makes. I have nothing against peppermint extract but the fresh mint is just a world apart.

      Reply

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