I have very fond memories growing up and going to the old Frederick & Nelsons (in Seattle) for those shiny green hexagon boxes filled with divine little minty truffles. I think I may be really dating myself now as that store has been closed for AGES!!
Now Macy’s has the license..but the truffles have lost their luster for me. With a lengthy ingredient list on an inherently simple recipe…..the warning bells go off in my head!!
Truffles are ridiculously simple to make. The only time consuming part is in how you choose to finish them off…hand dipping chocolates is messy and time consuming: AND if I haven’t told you yet…I am a LAZY cook!!
I don’t like taking the time to hand dip things and make them look perfect, I lack the patience!
All decorating aside..these are simply sublime. Soft, minty, dark chocolate goodness. Smooth, creamy and soft on the inside with a lovely crunchy chocolate shell. I experimented with several recipes, and although all were enjoyed, I picked the one with the healthiest ingredients and fewest allergens.
INGREDIENT NOTE: With such simple ingredients, it is important to pick a good tasting, higher quality chocolate. Don’t get cheap, low quality ingredients here: they are essential to the end taste. I really love Dagoba!
ALSO, if you prefer another flavor over mint, just sub extracts: orange, raspberry, vanilla, chocolate would all be good!
RECIPE NOTE: The chocolate dipped version was not only cleaner and easier to store, it also more closely resembled the Frango Mints.
- 8 oz dark chocolate, chopped (I used a Trader Joe’s brand, there are many to choose from)
- ⅓ cup raw cashews
- ⅓ cup water or non dairy milk
- 1¼ teaspoon peppermint extract (or any extract of your choosing)
- Cocoa powder for dusting OR
- 8 ounces chocolate
- 2 teaspoons spectrum shortening or coconut oil
- Place the chocolate in a microwave safe bowl. Microwave in 30 second increments until melted, stirring after each time segment. When the chocolate is mostly melted, just continue stirring it until smooth rather than microwaving it longer. If you make the chocolate too hot, it will seize and clump. Set aside.
- In a food processor or high powered blender, blend the cashews and water or milk until creamy.
- Pour the melted chocolate in, along with the extract and blend until smooth and creamy (or if you like some nutty texture, don’t puree the cashews as long, leaving some chunks to them).
- Spread into a wax paper lined 8 x 8 pan. I only spread it out about into ⅔ of the pan as I wanted the truffle chunks thicker. Or if you will be rolling balls, it doesn’t matter which pan you use or how thick you spread it!!
- Set in the freezer for about 20 minutes. When good and firm, remove the pan and lift the wax paper out. Cut into desired shapes. If rolling balls, grab a chunk and roll away in your palms!
- These can be served as is or sprinkled with powdered sugar or cocoa powder for cleaner eating. You can also melt another 8 ounces of chocolate with 2 teaspoons of Spectrum Shortening or coconut oil and hand dip the chocolates. Cool dipped truffles on a Silpat or piece of waxed paper. Store in an airtight container in the fridge or freezer.
This recipe was shared on Made From Scratch Monday, My Meatless Monday, Make Your Own Monday, GF Monday, Natural Living Monday, Tasty Tuesday, Fat Tuesday, Slightly Indulgent Tuesday, Traditional Tuesday, Hearth & Soul, GF Wednesday, Frugal Days Sustainable Ways, Show Me Your Plaid,Whole Foods Wednesday, Real Food Wednesday, Kids in the Kitchen, Healthy 2Day Wednesdays, 12 Days of Christmas Goodies, Thank Your Body Thursday, Tasty Traditions Thursday, Keep It Real Thursday, Pennywise Platter, Wellness Weekend, Fresh Bites Friday, Freaky Friday, GF Friday, Fight Back Friday, Healthy Vegan Friday, Whole Foods Friday, Simple Meals Friday, Sugar-Free Sunday, Wheat-Free Wednesday,