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    Home » Chocolate

    Dairy-Free Dark Chocolate Peppermint Truffles

    Published: Dec 24, 2021 · Modified: Sep 7, 2022 by Mariah Mandile

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    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!

    Dark chocolate peppermint truffle with a bite taken out.

    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
    • 🍴Step by Step Instructions
    • Helpful Tips
    • How to store leftovers
    • Recipe
    • Shop this recipe!
    • 💬 Reviews

    🍴Ingredient Notes

    Overhead shot of truffle ingredients.
    • 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.
    Overhead shot of chocolate peppermint truffles on a white plate.

    🍴Step by Step Instructions

    Making the Filling

    1. Start by adding the chocolate chips, coconut milk, peppermint extract, and salt into a sauce pan.
    2. Stir with a whisk on low heat until it becomes a smooth and creamy texture. Transfer the mixture to a small mixing bowl.
    3. 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.
    4. 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 mixture in a sauce pan.
    • Truffle mixture folded with coconut flour.

    Chocolate Layer

    1. 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!
    2. 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.
    3. Place the balls in the refrigerator for about 30 minutes to set. Enjoy!
    • Truffles rolled into balls.
    • Truffles being dipped into chocolate.
    • Truffles chilling on parchment paper.

    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.
    White plate with dark chocolate peppermint truffles.

    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

    Dark chocolate peppermint truffle with a bite taken out.

    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!
    Prevent your screen from going dark
    Print Recipe Pin Recipe Share on Facebook
    Cook Time 15 mins
    Chill Time 1 hr
    Total Time 1 hr 15 mins
    Course Dessert
    Cuisine American
    Servings 15
    Calories 135 kcal

    Equipment

    • Small Sauce Pan
    • Parchment Paper

    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
    Keywords chocolate peppermint truffles, dairy-free peppermint truffles, how to make healthy truffles, paleo chocolate peppermint truffles, vegan dark chocolate peppermint truffles
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Ashley

      December 26, 2021 at 11:34 am

      Excited to try this recipe! How much coconut flour? I think it may be missing from the ingredient list! Thanks!

      Reply
      • Mariah Mandile

        December 26, 2021 at 1:11 pm

        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! (:

        Reply
        • Felicia

          December 18, 2022 at 8:36 am

          I’m so excited that I found this recipe, and your site!! Is the coconut milk from a carton or a can? Thank you! 🙂

          Reply
          • Mariah Mandile

            December 20, 2022 at 12:23 pm

            Yayy! Let me know what else you try! You can use regular coconut milk or any non-dairy milk for this recipe. (: Enjoy!

            Reply

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    Welcome! I'm so happy you're here. My name is Mariah - I'm a holistic health coach and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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