Dark Chocolate Mint Truffles

Happy Friday!

Yes, I’m sharing a second recipe this week! I honestly don’t know how I managed to do so, but I’m happy to be sharing these healthy dark chocolate mint truffles with you today. 🙂

My goal is to share two recipes every week until Christmas, so lets see how that goes! Every minute of free time I have from my internship is spent either on this blog or on my workouts. Okay my workouts aren’t that long lately, but they still feel like a chore, which isn’t usually the case. It’s been like this since I started my internship and I don’t know how I’m able to do it. I admit that I try to take about one hour each day to do something I like (the only thing keeping me sane right now!), such as watching my favorite show on Netflix. Hello Gilmore Girls! I finished the series (including the new mini series), so I’m not sure what I’ll be doing next… I could read a book I suppose?

It seems that my brain doesn’t want to read lately though. I was reading a book (Before I go to Sleep by S.J Watson) in September, but I never finished it. I gave up after renewing the book from the library for the third time… I was too ashamed to renew it a fourth time just to finish it. I blame this on my internship! Now I’m trying to read a second book (All the Light We Cannot See by Anthony Doerr) and I was smart enough to buy it this time so I have all the time I want to finish it. I’m curious how long that will take… Hah!

Don’t get me wrong, I love reading! But since I started this blog and my internship, all I want to do on my limited free time is lay in bed and watch Netflix. I think I read for my internship enough as it is. Christmas break is in two weeks, so I’ll make sure to schedule some down time to read on the couch with a steaming cup of coffee. All that’s missing now is snow (seriously Saint John, where’s the snow?!).

Dark Chocolate Mint Truffles, Sweetened with Dates! (GF + V) - Unsweetened Caroline

During my Christmas break, I’m also planning on eating all the healthy holiday treats. I have a possible cookie and hot chocolate recipe coming soon to the blog, which is why I’ll be posting twice a week before Christmas. I’m sure you don’t mind? 😉

Now let’s talk about these truffles. I think they’re Shaun’s favorite. I know this because he specifically asked for a mint truffle after every meal until they were all gone (which was about 2 days after I made them). I won’t laugh because I did the same thing.

It’s a little dangerous because they’re so easy to make. You just have to throw all the ingredients into a food processor, roll the mixture into little balls, drizzle them with chocolate (optional) and call it a day. See how dangerous that could be? I could satisfy a chocolate craving in less than 20 minutes and I’m not sure I would stop at just one. Oh well, I’m making them for Christmas, whether I gain 10 pounds or not.

I’m just kidding! They’re just 92 calories each and quite rich, so one goes a long way. Yet another thing I love about these truffles!

Dark Chocolate Mint Truffles, Sweetened with Dates! (GF + V) - Unsweetened Caroline

Dark Chocolate Mint Truffles, Sweetened with Dates! (GF + V) - Unsweetened Caroline

Anyway, I’ll be bringing these truffles to every Christmas party I go to… which means one… at my parents’ place. My life is so exciting, it’s crazy.

I love it though. There’s nothing like a quiet Christmas with the family. 🙂

Dark Chocolate Mint Truffles

20 minutes, one bowl and 5 ingredients. That's all it takes to have a batch of rich chocolate mint truffles. Plus they're vegan, gluten-free, sweetened with dates and utterly addicting!
Course Dessert
Cuisine vegan, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 12


  • 1 cup cashews, raw
  • 1/2 cup Medjool dates, pitted
  • 2 1/2 tablespoons unsweetened cocoa powder
  • 1/4-1/2 teaspoon peppermint extract
  • 2 tablespoons unsweetened chocolate (or dark chocolate)
  • Cocoa nibs for toppings (optional)


  • Line a cookie sheet with parchment paper. Set aside.
  • Add your cashews, dates, cocoa powder and mint extract in a food processor. Blend for 2-3 minutes until the mixture forms a ball or until the mixture holds together when pressed between your fingers.
  • Form 12 little balls by rolling the mixture between your palms. Place them on the prepared cookie sheet.
  • Melt your unsweetened chocolate (I used the microwave) and drizzle over the truffles. Top with a few cocoa nibs if desired.
  • Let them set in the freezer until the chocolate hardens.


Store in an airtight container in the freezer or in the fridge.
Start with 1/4 teaspoon of mint extract, taste the mixture, then add another 1/4 teaspoon if you like a stronger mint flavor. I know I do!

If you try this recipe, make sure to tag your photo #unsweetenedcaroline on Instagram, Facebook and Twitter! Don’t forget to also tag me @unsweetened.caroline on Instagram so I can see your creations!


    • Unsweetened Caroline

      Hi! Mint and peppermint extract can typically be used interchangeably, although the flavor will change a little. I haven’t tried it with mint extract, so I can’t guarantee it will taste as good. Sorry I’m not much help, but I think it would work, depending on your taste (peppermint is made of peppermint and mint is made of spearmint + peppermint). Let me know if you try it!

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