<![CDATA[- Lisa Strauss Health - - Decadent Chocolate Mint Truffles]]>Sat, 16 May 2026 12:43:40 +1000Weebly<![CDATA[Decadent Chocolate Mint Truffles]]>Thu, 05 Sep 2024 23:45:19 GMThttps://www.lisastrausshealth.com.au/decadent-choc-mint-truffles/decadent-chocolate-mint-truffles
Decadent Chocolate Mint Truffles, beautifully rolled into bite-sized balls and dusted with cocoa powder, showcasing a rich chocolate exterior and a creamy mint filling, arranged on a plate.
Ingredients
  • 147 grams Pitted Dates (packed)
  • 31/2 cups (just boiled)
  • 29 grams/ 1 tablespoon Cocoa Powder
  • 2 drops Peppermint Extract
  • 2 tablespoons Coconut Oil
  • 80 grams Organic Dark Chocolate Chips
  • 2 grams Sea Salt (large flakes, for topping)
Method
  1. Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes. 
  2. Drain the dates and add to a blender or food processor along with cocoa powder, peppermint extract and coconut oil. Process until the mixture comes together.
  3. Remove the chocolate mixture and scoop into rough teaspoon-sized balls. Don't roll them with your hands just yet as they will be too oily. Place them on a parchment-lined baking sheet and put them in the freezer to set for about 8 to 10 minutes.
  4. In a small bowl, add the chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
  5. Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet. Top with flaky sea salt and let them sit for 5 to 10 minutes to set or place in the fridge to set faster. Enjoy!
* I used Orange oil as alternative to Peppermint and they also taste great!
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