Mint Chocolate Cream Truffles |
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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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