Raise your hand if you LOVE the combination of chocolate + peppermint! I’m finding out lots of people in my life aren’t a fan, but I can’t get enough so I keep creating pepperminty chocolatey things anyway.
These truffles are super quick to make, a little bit fancy because of the “frosting” and taste totally decadent. As always, I keep them refined sugar free - they’re only sweetened with dates!
I tried making these THREE different ways because this year seems to be a year of lots of different dietary restrictions/preferences. And no matter how you choose to eat, everyone should be able to enjoy some healthyish festive treats!
My preferred texture is the almond flour - it’s super silky and smooth when you bite into it, so it feels like a real truffle. But the oat and coconut totally works too - just keep in mind it won’t be quite as smooth.
Frosted Chocolate Peppermint Truffles
makes about 10 truffles
1 cup almond flour or oat flour or shredded coconut
8 dates, soaked in warm water
2 tbsp cacao powder
2 tbsp coconut oil, melted
2 tbsp coconut butter, melted
2 drops peppermint essential oil (or 1 tsp extract)
dash of salt
3 tbsp coconut butter
scant 1 tbsp coconut oil
1. Add all ingredients to a food processor and blend until everything is smooth, incorporated and starting to ball up. If using the oat flour or coconut, you may need to add an extra tablespoon of coconut oil.
2. Roll into balls and place on a parchment-lined tray (I used my 1 1/2 tbsp scoop). Put into freezer to chill for about an hour.
3. When ready to glaze, set up a double boiler (I just put a glass bowl over a small saucepan of water) and mix coconut butter and oil until melted and smooth.
4. Remove truffles from the freezer. Roll each in the glaze quickly and return to the tray (I use either a fork or my hands). The glaze should harden up pretty quickly, but return to the freezer if needed.
5. Store in the fridge for up to a week or the freezer for up to a month. When ready to serve, pull out 5-10 minutes ahead of time. ENJOY!