Have you ever had a bite of mint flavored truffles coated with a crunchy layer of fresh chocolate? “After Eight” chocolates used to be one of my childhood favorites! This raw vegan adaptation for Mint Cacao Nib Bonbons is super easy to prepare and full of skin loving nutrients. By adding hemp or chia seeds, you can even turn these truffles into little protein balls.
Mint Cacao Nib Bonbons
SERVES: +/- 20 truffles
EQUIPMENT: Food processor, rubber spatula
INGREDIENTS:
1 cup of almond flour
½ cup of cashews
¼ cup of date paste
10 drops of pure liquid Stevia (or extra dates)
1 ½ tablespoon of extra virgin coconut oil
½ teaspoon of peppermint extract
¼ teaspoon of Himalayan crystal salt or sea salt
Cacao nibs, finely chopped (to coat the truffles)
DIRECTIONS:
- Combine almond flour and cashews in the food processor fitted with an S-blade. Process until finely ground.
- Add date paste, Stevia, coconut oil, peppermint extract and salt to the mixture. Process again until well combined.
- If needed, place the dough in the refrigerator for 15 to 30 minutes to harden.
- Shape the dough into small truffles.
- Roll the truffles into finely chopped cacao nibs.
JULIE’S TIPS & TRICKS:
- These Mint Cacao Nib Bonbons will stay fresh for at least 1 week in an airtight container in the refrigerator.
- By using a cookie scoop to measure out the dough, it will be a lot easier to create equally sized truffles.
Now I would love to hear from you! What is your favorite chocolate dessert? I would love to create a raw vegan version for you, so definitely leave a comment down below.
