These Coconut Mint Cookie Truffles taste like a high-end chocolate shop find, but can be put together with every day ingredients and just a few minutes!
The holidays are not over yet. The crowds at the ice skating rink and the kids section of the library prove that.
We have been getting another dusting of snow. And planning our NYE celebration, which includes a hike along the river in the snow, heading out to a new brewery we haven’t tried yet, and coming home early to have dinner with the little guy. We are super exciting these days. A baby will do that to you.
And then we will eat some of these delicious truffles with our peppermint tea (not champagne!). Thirty-four going on eighty.
Years ago, I had a candy bar from Whole Foods that was coconut mint crisp covered in dark chocolate. I thought it was a strange combination, but found it was actually a very, very good combination. I have never found another one of those bars, but I have never forgotten it either.
It’s such a good combination, I used it as inspiration for my delicious Iced Coconut Mint Mochas.
And I used it for these Crispy Coconut Mint Truffles, since I discovered the magic of using brown rice crisp in baked goods. Recently, I’ve used it for Toasted Coconut Protein Bars, Cranberry Dark Chocolate Granola Bars, and my Crispy Oatmeal Date Caramel Bars. All 3 recipes are highly recommended 🙂
These truffles are a new favorite at our house, and will be at your house, too.
Tips for making Coconut Mint Cookie Truffles
- I used cocoa butter to thin out the chocolate. I find that using straight dark chocolate makes a really thick coating, detracting from the center. Coconut oil can be used as a substitute (a small bag of cocoa butter is expensive, but really will last a long time. I also use it for my Paleo Fudge).
- Make is Gluten Free: Be sure to buy Gluten Free Brown Rice Crisp. Lots of rice cereals (including Rice Crispies) have gluten. If your grocery store doesn’t have it in the cereal aisle, check in the section where they sell other gluten free options (usually in a health food section).
Coconut Mint Truffles
- 1/2 cup unsweetened coconut
- 1/2 cup brown rice crisp cereal
- 1/2 cup almond flour
- 2 1/2 tablespoons cashew butter
- 1 1/2 tablespoons honey or date syrup
- 1 tablespoon coconut oil
- 1/2 cup dark chocolate 85% dark chocolate or Enjoy Life Dark Chocolate Chips
- 10 grams cocoa butter about 2 teaspoons melted, can sub coconut oil
- 1/8 teaspoon mint extract *brands very greatly in intensity! Start with very little and add to taste.
- Add coconut, brown rice cereal and almond flour to a bowl.
- In a small microwave safe bowl, add cashew butter, coconut oil, honey and sea salt. If your cashew butter is dry, it might be necessary to add another 1/2 tablespoon of coconut oil. Microwave for 20-30 seconds, until mixture is warmed but not too hot.
- Stir the liquids well to combine, and pour them over the dry ingredients. Mix well, and add peppermint extract. Taste, and adjust intensity of the peppermint to taste. Brands vary in intensity so be careful!
- Line a cookie sheet with parchment paper, and then use a cookie scoop to scoop out small balls of the mixture. It's important to really pack the scoop, of the ball will fall apart when placing it on the baking sheet.
- Freeze the cookie balls for 30 minutes or longer.
- In a small microwave safe bowl, add the cocoa butter and dark chocolate. Microwave in 20-30 second intervals, stopping to stir and watching closely to prevent burning.
- Dip each cookie ball in chocolate, and place in the fridge or freezer to set.
Other Holiday Candy Recipes:
- Monster Cookie Caramel Corn, by Sunkissed Kitchen
- Paleo Fudge, by Sunkissed Kitchen
- Peppermint Dark Chocolate Macaroons, by Sunkissed Kitchen
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