Chocolate Mint Truffles (or Thin Mint Balls)

1/4 oat flour (grind rolled oats in a food processor or blender until powdery)

1/4 c flaxmeal or chia meal (I used golden flax, but regular would probably be less noticable)

1/4 c cocoa powder (unsweetened)

1/2 c almond meal (I used Bob’s, but you can make your own the same was you make oat flour. Be sure to stop the almonds before they turn into paste! I find frozen nuts crumble better before they turn to butter.)

3 TBSP maple syrup (I used Grade A)

1 TBSP Chocolate Mint drink (I used SoDelicious Coconut Chocolate Mint because that’s what I had open, but Silk Soy Chocolate Mint would work or even vanilla or chocolate non-dairy milk.)

1/2 – 1 tsp peppermint extract (I used 1/2 tsp, but I’m not a super mint fan, so if you are, up the amount.)

dash of salt (optional – but it helps bring out the sweetness)

*Optional Add: 1 TBSP coconut oil or coconut butter

In a small ball, mix all dry ingredients. Then add wet ingredients. Mash with back of spoon to get ingredients to stick together. If mix is too dry, and you don’t want to use fat, add more chocolate mint milk (start with 1 tsp and increase as needed) or maple syrup.

If you choose to add a fat source, melt (or warm) it first. Also, the mixture may be moist enough to support chocolate chips at that point, so feel free to add!

Click here for nutritional information.

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2 responses

  1. Pingback: Recipe Repurpose | Veggie V's Vegan Adventure

  2. Pingback: Chocolate Mint Truffles (AKA Thin Mint Balls) | Veggie V's Vegan Adventure

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