Peppermint Chocolate Whiskey Truffles (Paleo & Vegan)

PEPPERMINT CHOCOLATE WHISKEY TRUFFLESYes,  you heard that right. It’s about to happen.

I rarely post boozy recipes (this is actually my first one!), because for anyone on their wellness journey like myself, it’s hard to heal their body and improve their health when alcohol’s in the picture. I think it’s totally fine to imbibe once in a while as a celebration, or once or twice a week for those of us who are already vibrant and in optimal health, but this is so rare in the modern world in which many of us are walking around stressed, nutrient-deficient, and with compromised gut health.

Well, it’s the holidays and I think that calls for a special celebration. I actually made these for a holiday cookie-exchange party, because there’s no way I can trust myself to eat 1 or 2 of these at a time if they are in the house. It’s not my fault though. Chocolate + peppermint = crack. That’s just fact.  



If you don’t like peppermint (hey, crazy), you can leave out the peppermint extract. I made 2 batches and left it out for my second one. Still so yummy and chocolate-y. FYI, you can definitely taste the whiskey in these truffles, so you’ll love it if you are a fan of whiskey. It’s perfect for the holidays and it’ll keep your adults guests verrrry happy!


Print Recipe
5 from 1 vote

Paleo Peppermint Chocolate Whiskey Truffles

Prep Time5 mins
Cook Time3 hrs
Total Time3 hrs 5 mins


  • 10 oz dark chocolate chips (75% cacao or more)
  • 2 tbsp full-fat coconut milk
  • 1 tbsp unsalted grass-fed butter or coconut oil
  • 3 tbsp whiskey
  • 1 tsp peppermint extract
  • 1/8 tsp salt
  • Unsweetened cocoa powder or shredded coconut, for rolling


  • In a double boiler, or a heat-safe bowl nestled on top of a pot of simmering water, let the chocolate chips, coconut milk, and butter (or coconut oil) heat up and melt, stirring until they become a smooth consistency.
  • Take off heat and let cool for 5 minutes.
  • Add in whiskey, peppermint extract, and salt, and stir well.
  • Refrigerate for 2.5-3 hours or more until the mixture hardens.
  • Dust about 2 tbsps of cocoa powder on to a serving dish or a storage container. This helps the truffles not stick to the plate.
  • Using a melon baller or a small spoon, scoop out mini balls from the set chocolate-whiskey mixture and shape quickly into balls with your hands.
  • Roll the truffles in cocoa powder or shredded coconut and shape them. Rolling them in cocoa powder or shredded coconut helps them set better, making them easier to handle.Transfer them on to the plate coated with cocoa powder.
  • Store in the fridge until you are ready to serve. Theses truffles are best served chilled.


Leave out the peppermint extract if you aren't a peppermint fan.

Peppermint Chocolate Whiskey Truffles Paleo Dairy Free Vegan

3 thoughts on “Peppermint Chocolate Whiskey Truffles (Paleo & Vegan)


    Just came across you website and it is one I would like very much to follow. I have been Paleo for 2 years now and still learning. So pleased with the style of eating good healthy nutritious foods. I was a true American junky! Was is the key word in that sentence. Thank you for your contributions for all of us to learn from.

    1. Jean Choi Post author

      Thank you so much, Donna! It’s those kind words like yours that push me to keep doing what I do. I love connecting with my readers and I’m happy that you were able to change your eating habits and find this new healthy lifestyle. Keep up the great work!


Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.