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In my classes, I teach students how to create stunning chocolates using unique flavour combinations. They are encouraged to think outside the box of what’s normal and run of the mill in the chocolate world.

But, sometimes, the ordinary is the most extraordinary and, to me, a simple mint truffle is the epitome of that.

Mint Sugar

100g ( ½ cup ) buckwheat, soaked and sprouted 10 hours
100g ( ½ cup ) xylitol
20g ( ¼ cup tightly packed ) fresh mint leaves, julienned
20 drops peppermint essential oil
1-2 tsp chlorella powder – as needed for depth of colour desired


  • Using your hands mix all ingredients in a medium bowl very well.
  • Spread the mix onto a mesh dehydrator sheet and dry for 12-20 hours or until completely dry.
  • Break up the clusters and store in a glass jar for up to 6 months.


Mint Truffle

75g ( 1 cup) soft medjool dates
70g ( ¼ cup ) cashew butter
35g ( ⅓ cup ) cacao powder
50g ( ¼ cup) xylitol or coconut sugar, powdered
1 tbsp vanilla powder
5-8 drops peppermint essential oil
1 tbsp warm water

40g ( ¼ cup ) cacao paste, melted


  • If your nut butter is very thick (the oil is gone) then you may need to add a little more liquid
    (date paste or cacao paste) to this recipe, otherwise it could end up being very heavy.
  • Using fresh mint in the mixture will not achieve the intensity of mint flavour that’s needed in chocolate. Essential oil is the best way.
  • If you don’t want to make the mint sugar, you can simple roll the truffles in cocoa / cacao powder instead.
  • To use the mint sugar as the garnish, either pulse them in a food process to a semi fine crumble or use a pestle and mortar for more control over the consistency.


  • If the dates aren’t naturally moist, soak them 1 hour in warm water. Strain them and reserve the soak liquid for blending later.
  • In a food processor, combine the first set of ingredients and blend to break down the dates to a smooth consistency. Use as little water or soak water as needed to keep the mix moving.
  • Add the cacao paste and pulse to combine. Scrape down the sides of the jug and pulse again.
  • Transfer to a container and place in the fridge for 1-2 hours or until firm enough to roll.

To roll in cacao /cocoa powder

  • Lightly dust your hands on cocoa / cacao powder and roll the mixture into small balls.
  • Drop the balls into a bowl of cocoa / cacao powder, remove and shake the excess powder off.
  • Once all balls are rolled, place on a tray and into the fridge to set, about 10 minutes.
  • Store in an airtight container in the fridge for 1 week or in the freezer for several months.


To enrobe ( dip ) and coat in mint sugar

  • Roll the mixture into small balls, don’t use powder as it’ll make the chocolate roll off when you go to enrobe them, and place on a greaseproof paper lined sheet.
  • Set again in the fridge for 10-15 minutes while you get the chocolate ready for dipping.
  • Store in an airtight container in the fridge for up to 1 week, don’t freeze once enrobed.


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