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Dairy-Free Dark Chocolate Peppermint Truffles

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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.

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🍴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!

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!
Print Recipe Pin Recipe Share on Facebook
Cook Time 15 minutes
Chill Time 1 hour
Total Time 1 hour 15 minutes
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
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Reader Interactions

Comments

  1. Ashley

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

    Reply

    • 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! (:

      Reply

      • 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! 🙂

        Reply

        • 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!

          Reply

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