Recipe: Raw Dark Chocolate Peppermint Bites

updated Feb 7, 2020
Vegan Dark Chocolate Peppermint Bites
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(Image credit: Andrea Bemis)

Raw chocolate truffles aren’t just a sweet treat that will suit nearly everyone on your gift list; they’re also super easy! No cooking.

What’s extra special about these truffles (aside from how great they taste!) is the fact that they are raw and vegan, but they still taste like an indulgent treat. Don’t be fooled by the “raw” factor — these truffles are totally rich and satisfying. The addition of the peppermint is a nod to the holidays and takes these chocolate bites to a whole new level.

(Image credit: Andrea Bemis)

These are the treats that my husband and I have been enjoying while watching our first round of holiday movies. I can’t believe the time has actually come to dust off National Lampoon’s Christmas Vacation and cozy up with hot cocoa and sweet treats. Pinch me! I love this time of year.

These truffles make great gifts as well. My friends and I usually gift each other with food and a nice bottle of wine or Champagne. This year I’m wrapping up a few dozen of these truffles and pairing them with a bottle of bubbly for my girlfriends. I’m pretty sure they’ll be a hit!

I hope you all enjoy these treats as much as we do. Cheers to the holidays!

(Image credit: Andrea Bemis)

Vegan Dark Chocolate Peppermint Bites

Makes 15 to 18 truffles

Nutritional Info


  • 1 cup

    pitted Medjool dates

  • 1 1/2 cups

    raw almonds

  • 2 tablespoons

    coconut oil

  • 1/2 teaspoon


  • 1/4 teaspoon

    peppermint extract

  • 1 tablespoon


  • 1/4 cup

    unsweetened cacao powder, plus additional for rolling

  • 1/4 cup

    crushed candy canes, for sprinkling


  1. Soak the dates in a bowl of warm water until they soften up a bit, about 10 minutes. Drain the dates and place them in a food processor with the almonds, coconut oil, salt, peppermint extract, water, and cacao powder. Process for one minute or until the mixture forms up into a ball.

  2. Remove the "dough" from the food processor and form 15 to 18 small round truffles with your hands. Sprinkle additional cocoa powder on a flat surface and roll each truffle in the chocolate until well coated. Place in the refrigerator for 15 minutes to set. Remove from the fridge and top each truffle with crushed candy canes. These can be stored in an airtight container in the fridge or freezer for several weeks. (Don't store with the candy cane garnish. Save that touch for right before serving).