Name: 5-Ingredient Dairy-Free Keto Mint Chocolate Truffles
Prep time: 10 min
Cook time: 5 min
Total time: 3 h 15 min
Yield: 20
Ingredients: 1/2 cup = 120 ml extra-virgin coconut oil; 1/4 cup = 60 ml raw cocoa powder + some for dusting; 1/4 cup = 60 ml powdered erythritol; 1/4 cup = 60 ml (35 g) finely chopped fresh mint; 2 tablespoons unsweetened coconut milk

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Nothing beats real, fresh mint — especially when combined with ambrosial chocolate into celestial melt-in-your-mouth truffles! If you love mint chocolate, these Dairy-Free Keto Mint Chocolate Truffles will undoubtedly please your palate in the most sophisticated way. These terrific truffles make awesome fat bombs, too, which are special indulgences on the keto diet. Are you ready for your new favorite treat?

How to make these Dairy-Free Keto Mint Chocolate Truffles

These truffles are a perfect treat for different diets. Gluten-free, sugar-free, dairy-free, nut-free, vegan, keto… They are tasty tidbits for parties and entertaining guests who follow special diets.

Even better: these truffles need only 5 ingredients, and they are pretty easy to make.

And did I mention that they taste simply divine!

So, enough chit chat, let’s take a look at how to prepare these tasty truffles:

Add 1/2 cup (120 ml) extra-virgin coconut oil to a small saucepan.

Heat over low heat…

…until melted.

Add 1/4 cup (60 ml) raw cocoa powder…

…1/4 cup (60 ml) powdered erythritol…

…1/4 cup (60 ml) finely chopped fresh mint leaves…

…and 2 tablespoons unsweetened coconut milk.

Stir until smooth.

Like this. Let cool until room temperature or a bit lower, until the mixture starts to solidify.

Once stiff but not completely solid, beat with an electric mixer until fluffy.

Here we go. Refrigerate for about 30 minutes, until the mixture starts to set, and you can shape balls from the mixture. Don’t let get completely stiff, otherwise, you cannot shape balls.

Take teaspoonfuls from the mixture and roll them into balls.

Toss the balls in raw cocoa powder. (I took 1/2 cup = 120 ml cocoa powder for dusting).

Refrigerate until completely set, about 2 hours, and serve.

Yum!

How I came up with this dairy-free keto truffle recipe

You might remember that I’ve written articles and developed recipes for one Finnish magazine called Minä Olen (means “I am”). Most of the readers follow special diets, such as plant-based, gluten-free, dairy-free, etc. Therefore, besides being keto, my recipes for that magazine have been often dairy-free or purely plant-based.

One of my recipes for that magazine was Dairy-Free Keto Truffles. Usually, I use unsalted butter or heavy cream for truffles, but since they are dairy products, I needed to come up with a non-dairy alternative.

After some pondering, I tried coconut oil. Well, I do have some distantly truffle-like treats made with coconut manna, so that would have been another awesome alternative, but I tried coconut oil and noticed it makes perfect truffles.

I actually tried to beat the slightly solidified coconut oil-based truffle mixture with an electric mixer, and I was totally astonished at how fluffy it became! I would never have expected coconut oil to make such a fluffy result. It created perfect mouth-watering truffles!

After that successful truffle recipe, I’ve made several versions of coconut oil-based truffles, also with nut butters and our own Ketokamu nut and chocolate spread, Ketolla.

However, even I love the combination of mint and chocolate, I never tried to make mint chocolate truffles. So, now it was about time! 5-ingredient Dairy-Free Keto Mint Chocolate Truffles sounded like a perfect recipe for this blog.

Moreover, I wanted to try if real mint — i.e., mint leaves — lend enough mint flavor as I’m still in my summer house and don’t have my peppermint oil here, and there are no stores where I could buy it. Luckily, fresh mint is available in almost every store. Mint as herb smells so lovely that I really should use it more often! Actually, in the summertime, I grow my own mint in my herb garden.

I took my basic dairy-free truffle recipe and was wondering how much fresh mint I needed to add. After some calculations, I decided to add 1/4 cup (60 ml) finely chopped fresh mint leaves to the truffle mass, hoping that it provides enough peppy mint flavor.

After tasting the ready truffles, I was totally sold: the herb was lending so much fascinating and zippy mint flavor that it burst in the mouth. Natural mint was just a perfect match with raw chocolate and rich coconut oil. Absolutely wonderful!

Here’s the recipe for you to enjoy:

5-Ingredient Dairy-Free Keto Mint Chocolate Truffles

Yield: 20

Prep Time: 10 minutes

Cook Time: 5 minutes

Additional Time: 3 hours

Total Time: 3 hours 15 minutes

Ingredients

1/2 cup = 120 ml extra-virgin coconut oil
1/4 cup = 60 ml raw cocoa powder + some for dusting
1/4 cup = 60 ml powdered erythritol
1/4 cup = 60 ml (35 g) finely chopped fresh mint
2 tablespoons unsweetened coconut milk

Instructions

1. Melt the coconut oil gently in a small saucepan. Remove from the heat.
2. Add the cocoa powder, sweetener, mint, and the coconut milk. Stir until well combined.
3. Let cool until room temperature or a bit lower, until the mixture starts to solidify.
4. Once stiff but not completely solid, beat with an electric mixer until fluffy.
5. Refrigerate for about 30 minutes, until the mixture starts to set and you can shape it into balls. Don't let get completely stiff.
6. Take teaspoonfuls from the mixture and roll them into balls with your hands (it’s better to use gloves!).
7. Toss the balls in raw cocoa powder.
8. Refrigerate the dusted truffles until completely set, about 2 hours, and serve.
9. Store in the fridge for up to 2 weeks.

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Nutrition information	In total	Per truffle if 20 truffles in total
Protein	6.9 g	0.3 g
Fat	120.7 g	6.0 g
Net carbs	4.3 g	0.2 g
kcal	1130 kcal	57 kcal

Tips for variations

Instead of fresh mint, you can use 2 drops of peppermint oil or 1/2—1 teaspoon natural peppermint flavoring.

And if you happen to be one of those rare persons who doesn’t like mint, you can replace the mint with 1 tablespoon finely grated orange peel for a fantastically fresh orange flavor. For an even more intense orange flavor, you can add 2 drops (not more!) of 100% food-grade orange essential oil.

Of course, you can use almost any natural flavoring like cherry, raspberry, orange, almond — or then no flavoring. The basic truffles taste great, too. Also, vanilla is always a sure-fire hit, so 1 teaspoon vanilla powder (powdered vanilla bean) will lend a scrumptious vanilla taste.

Spices like Ceylon cinnamon (together with a pinch of cayenne or chipotle to make Mexican Chocolate Truffles) go well with these treats. Try cardamom or pumpkin pie spice for warm and autumnal flavors.

Instead of powdered erythritol, you can use another natural sweetener. My recommendation is a liquid or powdered sweetener since granules or crystals do not dissolve well in the truffle mass. Liquid stevia or monk fruit drops are fabulous: you can use flavored drops (like caramel, toffee, chai, orange, etc.) for delectable variations.

If you don’t want to take the trouble to shape the fluffy truffle mixture into balls, you can make fudge: simply press the mixture into a small (4 × 4 inch = 10 × 10 cm) glass dish, refrigerate until set, and cut into pieces.

Alternatively — and to make things really straightforward — you can pour the melted truffle mixture into silicone chocolate molds, refrigerate until set and serve as adorable chocolate confections. Total yum!

General prattling

So, I’m still in the summer cottage, but I will actually return home right when this post goes live. The weather has been sunny, warm, and simply incredibly lovely. The snow is melting really fast.

I’ve worked on many recipes here, like a Keto Nut and Chocolate Jelly…

…and Keto Cake Roll filled with Nut and Chocolate Cheesecake filling. Both of these recipes use our Ketokamu Ketolla spread that I mentioned before. And I have to say these recipes are tasty!