You only need 5 simple ingredients to make these Dairy-Free Dark Chocolate Peppermint Truffles! The smooth and silky filling is rolled into balls and dipped in a thick layer of chocolate. They're the perfect treat for any chocolate lover and guaranteed to be a holiday hit!
Disclaimer: Some of the links in this post are affiliate links, which means I make a small commission if you choose to purchase through qualifying links.
Jump to:
🍴Ingredient Notes
- Dairy-Free Dark Chocolate Chips -I personally love the brand Pascha – they make high quality chocolate that’s dairy-free and soy-free. The 85% dark chips are my favorite because they’re sweet but not too sweet! They also have a 100% cacao option that is great for anyone who is sugar free.
- Coconut Milk - Or sub with any dairy-free milk! (Almond, Oat etc.)
- Coconut Flour - This creates a nice center texture. I have not tested this recipe with any other flours.
- Peppermint Extract - Any peppermint extract will work with this recipe!
- Coconut Oil - I use a little coconut oil in the top chocolate layer so it's extra smooth and creamy! It makes it easier to dip the truffles.
🍴Step by Step Instructions
Making the Filling
- Start by adding the chocolate chips, coconut milk, peppermint extract, and salt into a sauce pan.
- Stir with a whisk on low heat until it becomes a smooth and creamy texture. Transfer the mixture to a small mixing bowl.
- Fold the coconut flour into the chocolate mixture. (Use a whisk to break up the flour clumps.) Cover the bowl with plastic wrap and chill for at least 1 hour.
- Once the truffle mixture has cooled, roll into 15 small balls. Place on a plate or parchment paper lined baking sheet. Place in the refrigerator while you prepare the chocolate.
Chocolate Layer
- In a small bowl melt the chocolate chips, coconut oil, and peppermint extract. Microwave in 20 second intervals. (Stirring in between.) It should be smooth and creamy!
- Dip each ball with two forks into the chocolate, and allow the excess chocolate to drip off. Place on a parchment paper lined baking sheet. Repeat until all of the balls are evenly coated.
- Place the balls in the refrigerator for about 30 minutes to set. Enjoy!
Helpful Tips
- Heat the chocolate at a very low temperature so it doesn't burn. Stir continuously.
- Use a whisk to stir the chocolate! It works much better than a spoon.
- Sprinkle crushed candy canes on top!
- I love adding flaky sea salt on top, but it's totally optional.
- Let the dough chill for at least 1 hour or it will be hard to roll out. (Either way it's a little messy!)
- Use a cookie scoop to create the perfect size balls.
- For dipping, I always use two forks so the excess chocolate can drip off. If you don't let it drip each truffle with have a flat ring of chocolate at the bottom.
- Use parchment paper so the truffles don't stick!
- If you don't have extra chocolate chips, you can roll the balls in cacao powder.
How to store leftovers
Leftover truffles should be stored in an air tight container in the refrigerator or freezer. Serve chilled!
More Chocolate Recipes!
- Gluten-Free Chocolate Banana Bread
- Vegan Dark Chocolate Orange Truffles
- Healthy Homemade Almond Joy Bars
- Sweet Potato Brownies (Paleo)
- Gluten-Free Chocolate Peppermint Cookies (Paleo)
After you make these Dairy-Free Dark Chocolate Peppermint Truffles, make sure to leave a comment & rate the recipe! Your feedback is helpful for me, and for anyone planning to try this recipe. I hope you love them as much as I do!
Recipe
Dairy-Free Dark Chocolate Peppermint Truffles
You only need 5 simple ingredients to make these Dairy-Free Dark Chocolate Peppermint Truffles! The smooth and silky filling is rolled into balls and dipped in a thick layer of chocolate. They're the perfect treat for any chocolate lover and guaranteed to be a holiday hit!
Equipment
- Small Sauce Pan
Ingredients
- 1 Cup Dairy-Free Dark Chocolate Chips
- ¾ Cup Coconut Milk Or any dairy-free milk!
- 3 Tablespoons Coconut Flour
- 2 Teaspoons Peppermint Extract
- ¼ Teaspoon Salt
Chocolate Layer
- ½ Cup Dairy-Free Dark Chocolate Chips
- 1 Tablespoon Coconut Oil
- ½ Teaspoon Peppermint Extract
Instructions
Making the Filling
- Start by adding the chocolate chips, coconut milk, peppermint extract, and salt into a sauce pan.
- Stir with a whisk on low heat until it becomes a smooth and creamy texture. Transfer the mixture to a small mixing bowl.
- Fold the coconut flour into the chocolate mixture. (Use a whisk to break up the flour clumps.) Cover the bowl with plastic wrap and chill for at least 1 hour.
- Once the truffle mixture has cooled, roll into 15 small balls. Place on a plate or parchment paper lined baking sheet. Place in the refrigerator while you prepare the chocolate.
Chocolate Layer
- In a small bowl melt the chocolate chips, coconut oil, and peppermint extract. Microwave in 20 second intervals. (Stirring in between.) It should be smooth and creamy!
- Dip each ball with two forks into the chocolate, and allow the excess chocolate to drip off. Place on a parchment paper lined baking sheet. Repeat until all of the balls are evenly coated.
- Place the balls in the refrigerator for about 30 minutes to set. Enjoy!
Notes
Helpful Tips
- Heat the chocolate at a very low temperature so it doesn't burn. Stir continuously.
- Use a whisk to stir the chocolate! It works much better than a spoon.
- Sprinkle crushed candy canes on top!
- I love adding flaky sea salt on top, but it's totally optional.
- Let the dough chill for at least 1 hour or it will be hard to roll out. (Either way it's a little messy!)
- Use a cookie scoop to create the perfect size balls.
- For dipping, I always use two forks so the excess chocolate can drip off. If you don't let it drip each truffle with have a flat ring of chocolate at the bottom.
- Use parchment paper so the truffles don't stick!
- If you don't have extra chocolate chips, you can roll the balls in cacao powder.
How to store leftovers
Leftover truffles should be stored in an air tight container in the refrigerator or freezer. Serve chilled!Nutrition
Serving: 1gCalories: 135kcalCarbohydrates: 11gProtein: 2gFat: 9gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 60mgPotassium: 146mgFiber: 1gSugar: 7gVitamin A: 2IUVitamin C: 1mgCalcium: 57mgIron: 1mg
Did you make this recipe?Tag @freshwaterpeaches on Instagram!
Shop this recipe!
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Want more recipes?
Check out my recipe box where you can browse by season, diet, and flavor!
Ashley
Excited to try this recipe! How much coconut flour? I think it may be missing from the ingredient list! Thanks!
Mariah Mandile
Ahh I'm not sure how I missed that. Thank you!! It's updated now, but you need 3 tablespoons of coconut flour. Let me know if you give them a try! (:
Felicia
I’m so excited that I found this recipe, and your site!! Is the coconut milk from a carton or a can? Thank you! 🙂
Mariah Mandile
Yayy! Let me know what else you try! You can use regular coconut milk or any non-dairy milk for this recipe. (: Enjoy!
Terri Suda
Another modification: chill truffle dough overnight, or 24 hours is best. Then, after you roll the truffles put them back in the fridge to chill for at least 2 hours. Overnight is even better. This recipe does not call for enough chocolate to cover truffles so at least bump up your ingredients by half. Be careful when melting chocolate. I highly recommend microwaving at 15-17 second intervals. If overheated, your chocolate will seize up (no bueno). Also add a bit more coconut oil to your chocolate, like maybe another 1/2 to 1 tablespoon. Learned all this by trial and error, and I'm an experienced kitchen gal with a professional bakery background.