Mint Chocolate Cream Truffles

Melt in your mouth mint flavored cream in a raw chocolate shell. Delicious! AND nutrient packed!

Full of healthy fats, fiber, and more potassium than bananas, you can have your dessert and eat it, too 😉 Can you guess the secret ingredient??Mint Chocolate Cream Truffles |


These truffles are like MAGIC. They start out as fluffy soft cream, but FREEZE them and they transform into ICE CREAM. Seriously, you guys. SO good! I can’t decide which way I like them best.

And BOTH ways have a delicious chocolate SHELL. Not too hard, just the right amount of “bite.” Which way would you choose? Soft cream or ice cream? You’ve gotta try BOTH.

Mint Chocolate Cream Truffles |

Alien Food

These little green pods crack me up. The vibrant green color looks so strange, right?! When I teased this pic on Facebook, you guys guessed it was avocado! Not guac, though, haha! Did you know it would be cream truffles?

AVOCADO… One of my favorite foods EVER. I have used this amazing creamy fruit to make Key Lime Pie, Mojito Pie, Chocolate Pie (also Peanut Butter Chocolate and Mint Chocolate!) and now, these yummy little mint bites! They melt in your mouth… ahh, so addicting. Mint Chocolate Cream Truffles |

Be sure to check out the 1 minute video I shared on Facebook to see how simple these are to make!

Have you ever tried an avocado dessert?? If not, YOU MUST.

Mint Chocolate Cream Truffles

Melt in your mouth mint flavored cream in a raw chocolate shell. Delicious! AND nutrient packed!
Prep Time10 mins
Total Time10 mins
Servings: 10 truffles


Mint Cream Filling:

  • 2 avocados ripe
  • 2 1/2 Tbs maple syrup to taste *see notes for low carb option
  • 3 Tbs coconut flour (+ 1 Tbs, if needed)
  • 1 tsp vanilla
  • 1/4 to 1/2 tsp mint extract to taste
  • Dash of pink salt

Raw Chocolate Shell:

  • 3 Tbs coconut oil
  • 3 Tbs cacao
  • 1 1/2 Tbs maple syrup
  • 1 tsp vanilla
  • Dash of pink salt


To make the cream:

  • Add avocados to a food processor and blend until very smooth.
  • Add remaining ingredients and blend well. Taste and adjust.
  • Add a little extra coconut flour if your cream is too runny. It should be scoopable and hold its shape.
  • Drop balls of cream onto a parchment lined plate using a 1 Tbsp ice cream scoop.
  • Freeze for 30-45 minutes until firm.

To make the chocolate shell:

  • Melt coconut oil in a small glass bowl (about 30 seconds in the microwave)
  • Add remaining ingredients and mix well.
  • Drop cream balls into chocolate and turn to coat.
  • Use a fork to lift them out of the chocolate back onto the parchment lined plate.
  • Freeze again for 30-60 minutes until chocolate shell has hardened.
  • Enjoy as cream or freeze 1-2 hours longer to enjoy as ice cream!


Keep refrigerated or frozen. If frozen, let thaw for a few minutes.
Sweetener Swap: To make these low carb, replace the maple syrup with an equal amount of canned coconut milk + Sweetleaf Stevia Drops to taste. I would start with about 15 drops.
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