Coco-Mint Truffles

Learn how to make vegan food desserts that will make you swoon with this decadent chocolate delight. These Coco-Mint Truffles from Dorothy Delaney combine rich dark chocolate with the bright freshness of peppermint to make one of the best healthy dessert recipes. Best of all, you technically don't need an oven to make this chocolate dessert recipe.

Notes

Variations: roll in cinnamon, coconut crystals, banana sugar. Add orange essential oil, take out the peppermint oil, add vanilla; top with an almond, a dollop of whipped cashew cream, or strawberry chia jam.Chill, instead of putting in the dehydrator.

For more raw food recipes, check out Dorothy's Featured Foodies profile page.

To see exactly how Dorothy makes this raw food dessert recipe, watch this video tutorial:

Ingredients

1/4 cup cacao butter
1/2 cup raw honey
1/2 cup cacao powder
2 tablespoons coconut oil
6 drops peppermint oil
1 dash salt
1 pinch vanilla powder
3 cups shredded coconut
1/2 cup coconut flour
1/2 cup mesquite flour
3 tablespoons water, coconut water or coconut cream (as needed)

Instructions

Melt the cacao butter with the oils, salt, vanilla, then add the powders.
In a food processor, process the coconut and flours to a fine meal.
Add the liquid ingredients to the dry. Process until it forms a ball. I added about 3 tablespoons of coconut cream or water to help it hold together.
Dehydrate at 105 degrees F for 18 to 24 hours as desired to eat them warm. Or just chill.