raw cacao mint truffles

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The following recipe was created for my beautiful friend Stephie’s blog, Eat Your Heart Out, as part of her ‘Friends First‘ series for April. I’m re-posting it here primarily for organizational reasons.

I initially stumbled across Stephie’s blog in September last year. I can’t quite remember how (I initially thought it was through her mother, Julie, an equally kind and humorous reader of this blog. In hindsight, I think that she found me through Stephie) but after reading this post I was hooked by Stephie’s down-to-earth warmth, positivity and heartfelt honesty.

I’ve since been a loyal follower of Stephie’s blog (in part because of her incredible baked goods) whilst progressively discovering her feeds on facebook, Instagram and Twitter. And you know what? She’s an amazing inspiration.

Even if she doesn’t like chocolate (yeah… I don’t get it either).

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So, onto the recipe. I shared this method for raw cacao mint truffles with Stephie’s readers for two reasons; 1) Stephie hadn’t posted a similar recipe before, and 2) I figured that northern hemisphere readers might appreciate a ‘healthy sweet treat’ in the lead up to summer’s swimsuit months.

The biggest selling point is the fact that they’re no-cook, a.k.a ridiculously easy to prepare. In ten minutes, you’ve got something deliciously satisfying that’s also healthy. It’s a sweet treat to satisfy any chocolate craving.

So without further ado, scroll down for my raw cacao mint truffle recipe. Each bite is packed with both goodness and flavour, so your heart and your body will thank you.

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Raw Cacao Mint Truffles

Makes approximately 20 balls

  • 1 cup (100g) raw almond meal (ground almonds)
  • 1/2 cup (60g) raw cacao powder (substitute Dutch process cocoa)
  • 1-2 tsp cacao nibs
  • 4 Medjool dates, pitted and roughly chopped
  • 1-2 tbsp (15-30ml) raw honey*, maple syrup or agave, to sweeten
  • 1 tbsp (15ml) water
  • 2 tbsp (30ml) coconut oil
  • 1-2 drops peppermint oil, to taste
  • Cacao powder, cocoa or desiccated coconut, to roll

Place the almond meal, cacao, dates, water and coconut oil into the bowl of a food processor. Process until the mixture starts to come together. Taste and add some honey, maple syrup or agave to sweeten if required (I used 2 tbsp of honey, however if you’ve used cocoa instead of cacao powder you’ll probably require a little less). Process again and tip into a medium sized bowl.

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Add the cacao nibs and a drop of peppermint oil. Mix together, using your hands or a metal spoon. Taste again and add a little more peppermint oil if desired.

With clean hands, roll the mixture into balls (I used ½ tablespoon of mix per ball). Roll each ball into some cocoa powder or desiccated coconut before placing them onto a lined baking tray. Refrigerate or freeze until ready to serve*.

*Use maple syrup or agave as a vegan alternative to honey. Do not keep these balls at room temperature or they will become very soft.

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