Raw Chocolate Mince Truffles

chocolate mince truffles vegan

Today we’re wicked excited to share a holiday recipe from raw chocolatier and our friend Amy Levin! We love how she is breaking boundaries in the raw chocolate and dessert arena and grateful that she’s sharing her expertise with us. With more than 16 years experience as a professional chef and nine years specializing in raw chocolates and desserts, Amy leads the way when it comes to empowering people with the tools needed to forge their own path in the world of raw chocolate and desserts. We’re excited to hand it over to Amy to share her recipe for these raw mince truffles! 


for the sweet + spiced mincemeat
      • 50g or ½ cup coconut sugar
      • 150mls or ¾ cup brandy
      • Zest of 1 orange
      • Zest of 1 lemon
      • 3 star anise
      • 3 cloves
      • 1 cinnamon quill
      • Pinch salt
      • 150mls or ¾ cup orange juice
      • 150g or 1 cup dried figs, stems removed and chopped
      • 150g or 1 cup dried dates, pitted and chopped
      • 75g or ½ cup raisins
      • 75g or ½ cup dried cherries
for the mincemeat truffles
      • 70g or ¼ cup cashew butter
      • 100g or ½ cup warm/hot water
      • 150g or 5 oz raw cacao paste or cooked baking chocolate
      • 100g or 1 cup coconut sugar
      • ½-1 tsp tsp cinnamon
      • ½ tsp vanilla powder or extract
      • 100g or ⅓ cup mincemeat
to finish
    • 200g or 7 oz cacao paste or your favourite chocolate
    • 50g or ¼ cup cacao powder, optional


for the sweet + spiced mincemeat

  1. Wrap the whole spices up in a piece of cheesecloth and tie a knot in the top. This will save you fishing them out later when you want to use the mix.
  2. Combine first set of ingredients in a pot and bring to a boil for 1 minute, then reduce to a simmer.
  3. Simmer 5 minutes, remove from the heat and allow to come to room temp. The point of this is to cook out the alcohol and allow the spices to open up in the liquid.
  4. Add all other remaining ingredients to the brandy and stir to combine.
  5. Marinate the fruit for at least 24 hours in the fridge and up to 3 days. Remove the spice parcel before using in the recipe below

for the mincemeat truffles

  1. It’s important that the water is warm/hot and the chocolate is shaved before you start this recipe.
  2. The liquid being hot and the chocolate being shaved will mean that the mixture melts very quickly and can properly emulsify in the blender.
  3. Combine all ingredients in a high speed blender and process, starting on low-medium and then increase to full power until all ingredients are smooth and creamy.
  4. Once the chocolate is fully melted and the mix is silky smooth, add the mincemeat and pulse to combine. We want to keep some texture from the fruits.
  5. Pour the contents into a large bowl so the ganache can set quickly. If the bowl is tall and narrow, it will take longer for the mix to set. Create as much surface area as possible for faster setting.
  6. Leave the mix uncovered at room temp until it’s completely cooled. Wrap with plastic wrap and place in the fridge for a few hours to set completely.
  7. Once set, roll the mix into small balls. You can wear gloves to avoid them melting too much as you roll.
  8. Place them back in the fridge whilst you prepare the chocolate for enrobing.
  9. Check out the video above or here for step by step enrobing instructions.
  10. Once truffles are enrobed and set, you can roll them in the cacao powder.
  11. Store in an airtight container in the fridge for up to 1 week.


Believe it or not, this is my very first time making mincemeat. It’s not an American thing, at least not back when I lived there, but it’s a key ingredient in England around the holidays. If you’d have asked me a few years back if I liked mincemeat related desserts, my exact answer would have been, “Nah, it’s too fruity!”, but nowadays I’m digging it. I guess England corrupted my soul. There are worse things in life, am I right? (Yes, I am.) This truffle recipe can act as a base for any truffle you feel like making, it doesn’t need to have the mincemeat, but it’s so Christmas-ey with it! The mincemeat is dense and deep in flavour, but the chocolate mellows it out enough to bring balance on the palate in every bite. Check out more of Amy’s recipes here and learn more about raw chocolate here. Hungry for more? Check out more of Amy’s work here and check out her workshops!

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