So much decadence in this simple recipe! These chocolate mint chip truffles are rich with a minty kick. They are paleo, vegan, and just plain delicious, so it’s a holiday treat that has something for everyone!
I’ve been so full since like Tuesday I don’t even remember what hunger feels like.
It’s been a total bender. Since Thanksgiving, we somehow managed to eat dessert with every meal until we flew home on Saturday night. It was a totally awesome, truly wonderful vacation. Nate’s aunt is an insanely good cook, and it was just how Thanksgiving should be. I loved being a part of their family for the week.
Going into Thanksgiving, there seem to be two courts of opinion – either eat a balanced meal, or go all out, since it’s only once a year. I was definitely in the latter, and I thought I may feel some guilt about it. But I didn’t AT ALL. I honestly enjoyed every single indulgent bite over the weekend, and I ate gluten and dairy and there was just zero stress. I loved being able to put whatever I wanted on my plate.
It made me realize how much happier I am when I am not trying to abide by any food restrictions, even though I normally do so because it makes my rheumatoid arthritis pain lessen. But, my arthritis is no worse and no better in the days after the holiday, and it got me thinking. Does the stress from planning/monitoring about your diet counteract any of the benefits from the clean eating? So, Sunday rolled around and we went back to our healthy eating ways. It didn’t feel like before, when I would binge and then restrict my food – “my diet starts tomorrow” sort of behavior. It felt very normal, like, “well, vacation’s over. It was awesome. Now back to real life”. I truly enjoy eating healthy foods 90% of the time, but this past vacation made me realize that I can now have mindfully indulgent weekends and not feel like the next day I need to do a juice cleanse. And did I mention that Nate’s aunt is just an amazing cook? Ah, these truffles. I wish I had it in me to enjoy chocolate right now, because these would be at the top of my list. One of Nate’s colleagues is vegan, so I took that as a challenge accepted to create an indulgent treat that he could enjoy.
However, Nate and I will be sharing one persimmon for dessert tonight (no joke). And I’m actually looking forward to it! I’ll save these truffles for when I’m ready for real dessert again :).
- 1½ cups dairy-free chocolate chips (I used Enjoy Life chocolate chunks)
- ¾ cup full fat coconut milk
- 4 tbsp unsweetened cocoa powder for dusting
- ½ tsp mint extract
- Over a double boiler, melt down the chocolate chips with the coconut milk and one ½ tsp of the mint extract
- Once completely smooth and melted, transfer to a bowl and cover
- Put in the fridge for 2-3 hours, or until the mixture has hardened completely. Like the texture of cold, hard butter!
- Using a tablespoon measure, scoop out the truffle mixture.Using your hands, roll each into a ball. Do this quickly or else it will start to melt and be a bit harder to roll
- Roll and dust off plain cocoa powder, and store in the fridge until serving!
If you like this, you’ll love: Homemade Dark Chocolate Bark