Tasting the Dream: Decadent Dairy-Free Chocolate Mint Truffles


As the masses wade through Black Friday crowds, I sit here behind my computer, with a warm blanket and a fresh pot of hot tea, sharing with you my holiday gift secrets. Sure, I’m not resistant to some of the out-of-this-world sales that pop up this time of year (gotta love online shopping), but when it comes to gifting, I’m all about supplying friends and family with good food. Think about it, something made with love in your very own kitchen, a consumable that won’t threaten to clutter their closets or end up in a garage sale (or worse yet, regifted!), and a decadent taste that will be etched in their memory long after they have broken that hands-free toothpaste dispenser. Oh, and don’t forget the massive savings you will enjoy in both cost and time. Intrigued? May I suggest these Chocolate Mint Truffles?

All you need for these festive truffles is a bag of chocolate chips, a can of full-fat coconut milk, and if you don’t already have them on hand, some real peppermint and vanilla extracts. That’s it! Less than $15 and you are now armed with enough supplies to prepare a box of handmade truffles for 5 to 10 loved ones! I love seeing the looks on people’s faces when they find out the incredible indulgences are completely milk- and cream-free. This year, to meet the chocolate demands of my family, I stocked up on the new Dairy-Free Chocolate Dream Semi-Sweet Baking Chips

These babies are rich, sweet, and so, so, SO easy to whip up! Trust me, they are a simple way to impress any chocolate fan around the holidays. Plus, you can customize them. As you can see, my favorite were the Peppermint Crush …

But, you may be like my husband and prefer the simple cocoa and powdered sugar dusted …

Another great thing about homemade truffles is that you can make them any size you want. Roll some jumbo-sized to dazzle family and friends, or roll little bite-sized ones as you attempt (in vain, like me) to exercise portion control through the holidays.

Special Diet Notes: Chocolate Mint Truffles

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, plant-based, vegetarian. Optionally soy-free (just check your chocolate chips).

Dairy-Free Chocolate Mint Truffles
  • ¼ cup coconut cream*
  • 8 ounces semi-sweet chocolate chips, approximately 1-1/3 cups
  • ¾ to 1 teaspoon peppermint extract (to taste)
  • ¼ teaspoon vanilla extract
  • Optional toppings: crushed candy cane, powdered sugar, melted semi-sweet chips, cocoa powder.
  1. Now that you have the coconut cream, melt the chocolate. I’m lazy, I just fire the chips in the microwave in 30 second intervals (usually just two will do it), virorously whisking in between cycles to get a smooth consistency. You can go the fancier way and melt it with a double broiler if you wish though. Once the chocolate is nice and smooth, stir in the coconut cream, mint extract, and vanilla extract. The cream may be a bit lumpy, just whisk until it all smooths out. Place it in the refrigerator to chill for several hours.
  2. Once it has firmed up, scoop and roll into balls – whatever size you like. The chocolate will be firm, but it does soften a bit at room temp.
Optional toppings:
  1. Cocoa Sugar Combo – Sift together equal parts cocoa and powdered sugar.
  2. Melted Chocolate – Melt some more chocolate chips with a touch of shortening or coconut oil. Dip the balls to coat, and place them in the freezer or fridge to set up.
  3. Peppermint Crush – Place a little candy cane in your spice grinder and whiz until powdered / crushed (just takes a few seconds). Keep in mind, the peppermint crush can get a touch sticky over time. For optimal storage, opt for the Peppermint Crunch option that follows ...
  4. Peppermint Crunch w/ Cocoa – This is another favorite; when you scoop out some of the chocolate, press it into some of the crushed candy cane, and then mush it together and roll into a ball so that you end up with wee crunchy peppermint bits throughout. If you don’t want a super mint rush, you can just do the peppermint crunch and reduce or omit the mint extract. Roll in cocoa powder or cocoa/sugar to coat.
*You can actually buy coconut cream in a can or aseptic package at many stores, or you can just scoop the cream off the top of a regular (not light!) can of coconut milk. Refrigerate the can overnight. Do not shake, stir, or otherwise emulsify the contents of the can. When you open the can, it should have nice thick cream on top. It should scoop out nicely. I usually get about ½ cup of cream per can. Underneath is a watery coconut milk. You can reserve that for using in some other savory meal or sweet baked goody.



About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


  1. This recipe sounds great! Do they taste like coconut? I am dairy free and often find coconut is the thing that replaces cream, but I don’t really enjoy the taste (or texture for that matter) of coconut.

    Excited to try these!

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