Mint Chocolates, vegan, gaps friendly, dairy free


OK, so the photo doesn’t do these morsels of goodness any justice.  They are so delicious I’d rather eat them up then spend time staging a gorgeous photo.  Now that they are in my belly, I regret not taking the time to orchestrate a beautiful photo to entice you to make these!

Next time I make these, I will be sure to update the photo!  Until then. Here’s the recipe!

1/3 cup walnuts (soaked and dehydrated)

7-8 medjool dates

2 Tbsp cocoa

2-3 drops doterra peppermint essential oil (you could use peppermint extract: expermiment with amount to suit your taste)

1/2 tsp salt (real salt, Himalayan, or Celtic)

I use my nutribullet to pulse everything into a smooth consistency.  You can use a vitamix blender or food processor.

Roll into balls and put in freezer.  Mine have yet to make it to the freezer as I usually polish them in one sitting.  I make them when I crave chocolate.

Optionally, you can decorate each ball with a sprinkle of coconut.

If you are making them to share, then you may want to triple the recipe.