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Raw Peppermint Truffle Bars

Raw peppermint truffle bars

Raw peppermint truffle bars

As a tweenie in the 80s I used to walk to the local deli (milk bar) to buy my favourite peppermint truffle bars for 20c… I wonder if they still sell them, but I bet they’re not vegan.

I tried to make my own by just adding peppermint oil to the standard date/almond/cacao mix, but the truffle didn’t quite work out the right deepness of colour and texture. The next time I included a handful of juicy prunes, yep, prunes. Tasted delicious to me so I coated them in raw “chocolate” and served them up at the autumn ayurveda mini-retreat – perfect little sweet vata pacifier!



300g pitted medjool dates

200g pitted prunes

250g raw almonds

1/3 cup (about 60-75g) raw cacao powder

1tsp peppermint oil

Raw chocolate coating

1/2 cup coconut oil

1/2 cup maple syrup

1/2 cup raw cacao powder


Grind the almonds into almond meal a food processor or thermomix.

Add the dates and prunes and process until smooth. The mixture will be very sticky, so add the raw cacao and peppermint oil and process until it’s all mixed through.

The mixture will be much more solid now, you should be able to pull it out of your processor with your hands and press it into a 20cm x 20 cm pyrex dish or cake tin lined with baking paper. Freeze for at least 1 hour.

Meanwhile, melt the coconut oil in a small saucepan (or your thermomix) over a low heat together with the maple syrup and raw cacao, stirring until it’s all smooth. Pour about a third of the raw coating over the solid truffle slab, still in it’s container. Return to freezer until set, usually 15-20 mins.

Once set, invert the truffle slab and peel the baking paper from underneath. Place it on a new sheet of baking paper choc-coating side-down and return it to it’s container. Again, cover the truffle side-up with about half of the remaining raw coating in the saucepan, you may need to melt it again over a low heat. Return to the freezer 15-20 mins.

Once set, remove the slab from the tray and slice it into 8-12 rectangular bars. Keeping the bars on the baking paper and spacing them a little apart, spoon-drizzle the third long side of exposed truffle centre with the chocolate coating. Return to freezer, then repeat with the fourth long side.

Keep in the freezer until ready to serve. Or if you’re a choc-mint-a-holic like me and don’t want to share, individually wrap them in a little paper, hide them right at the back of the freezer and eat one each day while the kids are at school!!!!

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