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Guilt Free Peppermint Chocolate Truffle Recipe

Raw vegan peppermint chocolate truffle recipe packed with protein powder and sweetened with dates and creamy cashews! No-bake and super easy!
Prep Time2 hrs 30 mins
Cook Time1 min
Total Time2 hrs 31 mins
Course: Dessert
Servings: 12
Author: Danielle Fahrenkrug


  • 1 cup of pitted dates
  • 1 cup of filtered water
  • 1 cup of raw unsalted cashews
  • 1 teaspoon of peppermint extract
  • 1/4 cup of coconut flour
  • 1/2 cup of vegan vanilla protein powder whey or egg protein powder if not vegan
  • 1/2 cup of unsweetened cocoa powder
  • Coating:
  • 1 Tablespoon of unsweetened cocoa powder
  • 1 Tablespoon of Stevia powder
  • 1 cup of chocolate chip morsels dairy-free
  • coarse salt crystals


  • Soak the dates and cashews in 1 cup of filtered water for 1 hour. Line a baking sheet with parchment paper.
  • After the cashews and dates have set for 1 hour, drain the water. Puree them until they are smooth.
  • In a large mixing bowl combine the peppermint extract (or vanilla extract), coconut flour, protein powder and ½ cup of unsweetened cocoa powder. Add the cashew and date mixture. Mix until combined. Cover and set in the refrigerator for about 30 minutes. Roll into 12 balls using the palm of your hand and place on the parchment paper lined baking sheet. Set the pan in the freezer for 1 hour to harden.
  • For the coating: In a small bowl combine 1 Tablespoon of Stevia powder and 1 Tablespoon of cocoa powder. Coat 6 of the truffles in the cocoa powder and set back on the pan. In a small heat proof bowl heat in the microwave 1 cup of chocolate chips for 30 seconds to 1 minute. Mix to melt completely. Coat the other 6 truffles with the melted chocolate and set on the pan to cool. Add a few coarse salt crystals to the top to decorate.
  • Store in the refrigerator in an airtight container.