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–+ servings
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!
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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
Did you make this recipe?Tag @freshwaterpeaches on Instagram!