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Paleo Peppermint Truffles (AIP)

  • Yield: 20 truffles 1x


  • 2 cups coconut milk
  • 2 tbsp maple syrup
  • 1/2 cup shredded coconut
  • 1/4 cup coconut flour
  • 45 dates, chopped
  • 23 tbsp cocoa powder (or carob powder for AIP)
  • 1/3 + 2 tbsp cup melted coconut butter
  • 1 tbsp melted coconut oil
  • 1 tsp peppermint extract


  1. Using a medium size sauce pan, combine the coconut milk and maple syrup and set it on the stove on medium heat
  2. Bring the mixture to a boil and simmer for 90 minutes to reduce. I suggest potentially using a splatter guard as the coconut milk may splatter. Stir the mixture occasionally
  3. Once the mixture is reduced, stir in the shredded coconut, coconut flour, dates, 1 tbsp of cocoa or carob powder, and peppermint extract
  4. Allow the mixture to cool in the fridge for 2-3 hours, or overnight
  5. Once entirely cooled, roll the mixture into small truffles and set aside
  6. Combine 1/3 cup of fully melted coconut butter with 1 tbsp of melted coconut oil and stir in 2 tbsp of carob or cocoa powder until the mixture looks like chocolate
  7. Using a spoon, submerge the truffles one by one in the chocolate mixture until evenly coated. Dip twice or make more of the coating if needed.
  8. Set the truffles on parchment paper and drizzle the top with 2 tbsp of melted coconut butter to give a white drizzle
  9. Chill in the fridge for 30 minutes or so to let the coating harden
  10. Serve chilled and enjoy!


All nutritional information are estimations and will vary. Estimations do not include optional ingredients.


  • Serving Size: 1 truffle
  • Calories: 132
  • Fat: 11.5g
  • Carbohydrates: 7.9g
  • Fiber: 1.1g
  • Protein: 1g