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
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.