Thin Mint Girl Scout cookies whooo?! These No Bake Cottage Cheese Thin Mint Truffles are rich, fudgy, minty, and so irresistible. They taste like a cross between your favorite mint chocolate cookie and a creamy chocolate truffle with a soft melt in your mouth center and crisp dark chocolate shell.
Even better, they are made with simple wholesome ingredients and come together without turning on the oven. I love keeping a batch in the fridge or freezer for an easy little sweet treat during the week. They feel indulgent while still packing in protein and nourishing ingredients.
BE SURE TO SAVE THIS RECIPE TO YOUR FAVORITE PINTEREST BOARD FOR LATER!
Equipment You’ll Need
- Food processor
- Cookie scoop or spoon
- Parchment paper
- Baking sheet or large plate
- Microwave safe bowl
- Spoon or fork for dipping
Why You’ll Love These
- No baking required, which makes them perfect for busy weeks or quick dessert cravings
- Rich, fudgy texture with that classic cool mint and dark chocolate flavor combo
- High in protein thanks to the cottage cheese
- Made with simple wholesome ingredients
- Gluten free and naturally sweetened
- Perfect for keeping in the fridge or freezer for an easy grab and go treat
- They taste indulgent while still feeling balanced and nourishing
- Great for holiday dessert trays, meal prep, or healthy late night snacks
Health Benefits of Key Ingredients
Cottage Cheese
Cottage cheese adds creamy texture while giving these truffles a boost of protein, which helps keep them satisfying. It also provides calcium to support strong bones.
Cacao Powder
Cacao powder gives these truffles their deep chocolate flavor and contains antioxidants, magnesium, and iron.
Almond Flour
Almond flour adds healthy fats, fiber, and a soft fudgy texture. It is naturally gluten free and helps make these truffles feel rich and satisfying.
Maple Syrup
Maple syrup naturally sweetens the truffles and adds a warm, caramel like flavor. It also contains small amounts of minerals like manganese and zinc.
Peppermint Extract
Peppermint extract gives these truffles their cool Thin Mint flavor and makes each bite taste fresh and chocolatey.
Dark Chocolate
Dark chocolate creates the rich outer shell and adds antioxidants along with that classic chocolate truffle flavor. I love using the brand Hu.
Ingredients
For the Truffles
- 1 1/4 cups almond flour
- 1/4 cup cacao powder
- 1/4 teaspoon salt
- 4 ounces cottage cheese, preferably 4% small curd
- 1/4 cup maple syrup
- 2 tablespoons softened butter
- 1/4 to 1/2 teaspoon peppermint extract
For the Chocolate Coating
- 100 grams dark chocolate chips
- 1 tablespoon cashew butter
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Instructions
- Add the almond flour, cacao powder, salt, cottage cheese, maple syrup, softened butter, and peppermint extract to a food processor. Blend until the mixture is smooth, thick, and fully combined with no visible cottage cheese curds.
- Use a cookie scoop or spoon to form 16 evenly sized truffles. Place the truffles onto a parchment lined baking sheet or plate.
- Transfer the truffles to the freezer for 20 minutes to firm up.
- Add the dark chocolate chips and cashew butter to a microwave safe bowl. Microwave in 20 second intervals, stirring between each round, until the chocolate is melted and smooth.
- Dip each chilled truffle into the melted chocolate, letting the excess drip off.
- Place the coated truffles back onto the parchment lined tray. Freeze for 5 to 10 minutes, or until the chocolate coating is set.
- Enjoy right away or store in the fridge for a cold chocolatey treat.
Dietary Information
These truffles are:
- Gluten free
- High protein
- Refined sugar free
- Grain free
- Naturally sweetened
- Vegetarian
To make them dairy free, use dairy free cottage cheese, vegan butter, and dairy free chocolate chips. To make them fully vegan, use all plant based substitutes.
Serving Suggestions
These truffles are delicious with coffee, peppermint tea, or an iced latte for an afternoon pick me up. They also make the perfect healthier dessert for holiday gatherings, cookie trays, or homemade edible gifts.
Serve them chilled for the best fudgy texture and refreshing mint flavor.
Tips or Variations
- Use the full 1/2 teaspoon peppermint extract if you love a strong mint flavor.
- Sprinkle flaky sea salt on top before the chocolate sets for a sweet and salty finish.
- Store them in the freezer for a firmer texture and extra refreshing bite.
- Almond butter can be used in place of cashew butter.
- Drizzle extra melted chocolate over the tops for a bakery style finish.
Frequently Asked Questions
Can I freeze these truffles?
Absolutely. They freeze beautifully for up to 2 months in an airtight container.
Do they taste like cottage cheese?
Not at all. Once blended, the cottage cheese creates a creamy texture without a noticeable flavor. You can also sub softened cream cheese for a more indulgent treat.
Can I use cocoa powder instead of cacao powder?
Yes. Both work well in this recipe.
How long do they last in the fridge?
They stay fresh in the refrigerator for about 1 week when stored in an airtight container.
Can I make them nut free?
You can experiment with sunflower seed flour and sunflower butter, although the texture may vary slightly.
Time & Yield
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Total Time: 45 minutes
- Yield: 16 truffles
Check Me Out On Social Media!
I post all of my recipes on social media as well and you can stay up-to-date on what I am up to! Also, I love seeing people try my recipes! When make these, snap a picture and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!
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Description
Thin Mint Girl Scout cookies whooo?! These No Bake Cottage Cheese Thin Mint Truffles are rich, fudgy, minty, and so irresistible. They taste like a cross between your favorite mint chocolate cookie and a creamy chocolate truffle with a soft melt in your mouth center and crisp dark chocolate shell.
Ingredients
For the Truffles
For the Chocolate Coating
Instructions
-
Add the almond flour, cacao powder, salt, cottage cheese, maple syrup, softened butter, and peppermint extract to a food processor. Blend until the mixture is smooth, thick, and fully combined with no visible cottage cheese curds.
-
Use a cookie scoop or spoon to form 16 evenly sized truffles. Place the truffles onto a parchment lined baking sheet or plate.
-
Transfer the truffles to the freezer for 20 minutes to firm up.
-
Add the dark chocolate chips and cashew butter to a microwave safe bowl. Microwave in 20 second intervals, stirring between each round, until the chocolate is melted and smooth.
-
Dip each chilled truffle into the melted chocolate, letting the excess drip off.
-
Place the coated truffles back onto the parchment lined tray. Freeze for 5 to 10 minutes, or until the chocolate coating is set.
-
Enjoy right away or store in the fridge for a cold chocolatey treat.
Nutrition Facts
Nutrition Facts
Servings 16
Serving Size 1 truffle
- Amount Per Serving
- Calories 134kcal
- % Daily Value *
- Total Fat 9.2g15%
- Saturated Fat 3.1g16%
- Cholesterol 4.8mg2%
- Sodium 71.3mg3%
- Total Carbohydrate 9.9g4%
- Dietary Fiber 2.5g10%
- Sugars 6g
- Protein 4g8%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Did you make this recipe?
The next time you make it, snap a picture, and share it to your socials. Tag @cookingkatielady and #cookingkatielady so I can admire your masterpiece and share with others!:)
Please note that my nutrition label is approximate and can have slight rounding.
