ALL RECIPES
Inspiration from Meghan

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.

Prize Worthy Cocoa Mint Truffles

 

1st place

I won a contest! And this is very exciting as I never win anything.  No, I didn't win first place, but a close second... or maybe third. Either way, I was up there! I was a runner up in a recipe contest for Crazy Sexy Life.  The contest was to submit a recipe that was ideally raw, vegan and gluten-free. Uh hello? This is my world. And what recipe won?

My Drool Worthy Balls of course. I was one of two runners up, which suits me just fine.  The recipe I sent in was an adaptation of my original ball recipe, and of course I gave it a more sophisticated name- calling them Cocoa Mint Truffles.

Here are my balls among the two other winners over at CSL.

The modification to the recipe was adding in a couple drops of Young Living's Peppermint essential oil (member number 1062980 if you want to order some). Though it is a minor modification, it totally changes the whole feeling around these balls. It makes them a little sophisticated, a little more after dinner mint like, and a whole lot of delicious.

Here is the revised recipe with the added mint and this time rolled in cocoa instead of coconut.

Prize Worthy Cocoa Mint Truffles

Ingredients
  • 1 cup raw walnuts, unsoaked
  • ½ cup almonds, unsoaked
  • ½ tsp salt
  • 15 pitted dates, unsoaked
  • ¼ cup raisins or dried cranberries
  • ⅔ cup unsweetened cocoa
  • 2 tsp vanilla extract (optional)
  • 2 Tbs agave
  • 2 Tbs water
  • 2 drops Peppermint Essential Oil (make sure its food grade- I like Young Living)1/2 cup extra cocoa powder

Make It Like So
  1. Place the nuts & salt in a food processor fitted with the S-blade and process until finely ground.
  2. Add the dates, cocoa powder, agave, peppermint and vanilla process until the mixture starts to stick together. Add water as needed & process briefly.
  3. Using about 1 Tbs of mixture, roll into balls.
  4. Sprinkle coconut or extra cocoa out onto a plate or cookie sheet and roll balls through, giving them a light dusting.
  5. Keep refrigerated until serving, or even better- eat them right out of the freezer.

 

12 Responses to “Prize Worthy Cocoa Mint Truffles”

  1. elain said…
    (blush) ... I don't use the stuff anymore, but it was lying around, and i didnt know what to use for the diabetic thing... didn't know if he could have honey, which is all i had....
  2. Meghan Telpner said…
    With all that dried fruit, a little honey wouldn't have made much difference. Agave has less of an effect on blood sugar and stevia has none.

Before you post your comment, please note that I am unable to offer nutritional advice or recommendations via my blog.

Let us know what you think. Your email address will not be published.

Rate this recipe:  

Join my community

Sign up to receive news, updates and special offers through our newsletter.
  • This field is for validation purposes and should be left unchanged.
To The Top.