Chocolate Peppermint Truffles
Rich and creamy Chocolate Peppermint Truffles made with just a few simple ingredients! These no-bake truffles are vegan, gluten-free, and perfect for holiday parties or cookie trays.
Anyone else a fan of chocolate and peppermint? My love for this combo started with Girl Scout Thin Mint cookies (check out my copycat recipe!). Such an epic flavor pairing!
This recipe is adapted from my viral brownie batter truffles, known for their perfectly smooth texture. You’re going to love this holiday twist!
If you’re in need of a quick holiday dessert recipe, these no-bake peppermint truffles are it! With just a few simple ingredients, you can whip them up in no time—perfect for Christmas parties, holiday dessert trays, or a festive treat just for yourself.
Add these chocolate peppermint truffles to a tray with my vegan chocolate chip cookies, peanut butter blossoms, and melted snowman cookies for the cutest Christmas cookie tray!
Why You’ll Love These Chocolate Peppermint Truffles
- Easy and no-bake – ready in minutes with just a few ingredients.
- Rich, creamy, and festive – a smooth and creamy texture with a holiday peppermint twist.
- Vegan and gluten-free – a healthy treat everyone can enjoy!
Ingredients Needed for Chocolate Peppermint Truffles
Scroll down to the recipe card to get the full recipe with measurements.
- Almond Flour – provides a soft, melt-in-your-mouth texture, plus protein and nutrients! Make sure to use blanched almond flour for the best texture.
- Cocoa Powder – use your favorite cocoa powder for the richest chocolate flavor.
- Vegan Butter – a vegan butter spread or vegan butter sticks will both work in this recipe.
- Maple Syrup – adds all natural sweetness. Agave would also work here.
- Peppermint Extract – adds delicious peppermint flavor.
- Salt – just a pinch to bring out all the flavors.
- Coconut Oil – make sure to use refined coconut oil as it’s neutral flavored and doesn’t taste like coconut.
- Vegan Chocolate Chips – for melting and coating. Use your favorite vegan chocolate chips or dairy-free chocolate bar.
How to Make Easy Peppermint Truffles
- Mix together all of the ingredients in a bowl until smooth.
- Shape the mixture into balls and place them on a parchment-lined tray. Freeze for 30 minutes, or until firm.
- Coat each truffle in melted chocolate, sprinkle with crushed peppermint / candy canes, then transfer to the fridge to set.
- Once the chocolate has set, your delicious peppermint truffles are ready to enjoy!
Tips for the Best Peppermint Truffles
- Chill the dough. If the mixture is too soft or wet to roll with your hands, chill it for 15–20 minutes before rolling into balls.
- Use refined coconut oil. This ensures there’s no coconut flavor in the truffles.
- Sprinkle before the chocolate sets. Be sure to add any toppings, like crushed peppermint, before the chocolate sets. Once the chocolate hardens, the toppings won’t stick!
Serving and Storing Chocolate Truffles
I love to serve these peppermint truffles with a sprinkle of crushed peppermint / candy canes. Make sure to sprinkle it on before the chocolate sets, otherwise it won’t stick!
Store the truffles in an airtight container in the fridge for up to a week, or freeze for longer (up to 2 months!). Freezing the truffles is a great way to get ahead of the holiday baking game!
Find all of my dessert recipes here and all of my chocolate recipes here.
If you make this recipe, please be sure to leave a comment and ★★★★★ star rating below letting me know how you liked it! This helps others find my recipes. I appreciate your support, as always. xo, Megan
Chocolate Peppermint Truffles
Ingredients
- 1 cup almond flour, blanched
- ¼ cup cocoa powder
- 3 tbsp vegan butter, softened
- 3 tbsp maple syrup
- 1 tsp peppermint extract
- ¼ tsp salt
- 1 cup vegan chocolate chips
- 1 tbsp coconut oil, refined
- 1-3 drops peppermint extract, for the chocolate coating
- crushed peppermint, for decorating
Instructions
- In a medium bowl, mix together the almond flour, cocoa powder, softened vegan butter, maple syrup, peppermint extract, and salt until a dough consistency forms.
- Scoop and roll the mixture into balls and place them on a parchment-lined tray. Freeze for 30 minutes, or until firm.
- Melt the vegan chocolate chips and coconut oil in the microwave in 30-second increments until the chocolate is completely melted. Stir in the peppermint extract drops.
- Dip each truffle into the chocolate, using a fork to turn and coat all sides. Scoop it out and place it back onto the parchment-lined tray. Sprinkle with crushed peppermint / candy canes.
- Place in the fridge to let the chocolate set. Enjoy!
These were SO good! I added some mini chocolate chips to give it some crunch as well. Texture was perfect – dense and chewy, with the crunch of the chocolate shell. Loved that they weren’t too sweet!
I’m so happy you loved them, Caroline! I love that you added mini chocolate chips too, I’m going to try that next time 🙂 Thank you for sharing your review and star rating!
Wowww it was wonderful 😍😍
So glad you enjoyed them!