‘Inner Goddess’ Chocolate Mint Truffles.

By Jackie DeKnock  ,   

June 14, 2020

The combination of chocolate, mint and coconut is heaven in just one bite! These are melt-in-your-mouth decadent...you deserve it, you'll love them! What's not to love with this combo? Ahhh...

  • Prep: 45 mins
  • 45 mins

    45 mins

  • Yields: Makes 24 lovely truffles


1 cup organic coconut butter (coconut ‘flesh’ ground into a spreadable paste sold by the jar at health food stores)

1-2 teaspoons organic peppermint extract, to taste

½ cup dark organic dark chocolate (70%+ cacao), double the chocolate if you love it as much as I do!

1 teaspoon maple syrup (optional if you want more sweetness)

A splash of love

You’ll also need some sort of candy mold or you can place small candy or muffin papers into a small muffin baking pan.


Melt coconut butter using a double boiler. If you don’t have a double boiler, place a heat-proof bowl in a pot filled with shallow, boiling water. Once coconut butter has melted, add peppermint and mix to combine. Pour the mixture into the mold (approximately 1 ½-2 teaspoons), filling about 3/4 of the way (to leave room for the chocolate!). Place into the freezer for 10-15 minutes 10 Minutes to set.

Melt the chocolate using the same double boiler method, add maple syrup (if you like).

Once the coconut butter mixture is solid, pour the melted chocolate (1-2 teaspoons/mold) into the cavities until they’re full.

Set the mold back in the freezer for another 10-15 minutes 10 Minutes for the chocolate to harden. Now, they’re ready to enjoy! Keep refrigerated so they’re nice ‘n chill for your Inner Goddess moments…ahhh, heaven.