These Peppermint Truffles are made with a sweet and creamy dark chocolate peppermint ball coated in white chocolate and topped with crushed candy canes. You can’t have Christmas without chocolate and peppermint and these festive truffles make the best holiday candy! Gluten-free, dairy-free, vegan, paleo with low carb and keto sweetener options.
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Easy Peppermint Truffles Recipe
The holidays are a great excuse for breaking out all the peppermint goodies. These homemade chocolate peppermint truffles are a must-make! They’re minty, smooth and silky with a satisfying crunch thanks to the crushed peppermint. Best of all, these indulgent homemade candies are Paleo, dairy-free, gluten-free and vegan, with low-carb sweetener options.
These truffles have a darker chocolate flavor on the inside and a white chocolate coating, but you could coat your truffles in milk or dark chocolate too, if desired. Either way, these peppermint balls will taste like a chocolatey Christmas miracle!
What Are Truffle Chocolates?
Truffle candies are rich and creamy little balls of chocolate perfection. These are different from truffles, which are expensive fungi that grow under oak trees and that are highly prized in gourmet cuisine. Truffle chocolates were named after these fungi because of their resemblance to the mushroom.
You can make truffle chocolates with so many different flavors and in so many ways! These peppermint truffles have two layers with two different kinds of chocolate, but they’re just as easy to make as any other truffle. They truly are a low-effort, high-quality dessert.
Recipe Ingredients
Not only are these truffles topped with crushed peppermint, but they’re also flavored with peppermint extract on the inside. Here’s everything you’ll need to make the best Christmas candies:
For the Chocolate Peppermint Truffles
- Chopped dairy-free chocolate OR dairy-free chocolate chips: Use Lily’s Sweets or Pascha’s Organics for sugar-free / low carb. You can also use regular white chocolate if not dairy-free.
- Coconut cream: we like to use canned coconut creams from Trader Joe’s or Aroy-D containing only coconut milk & water with no Guar gum or other fillers. If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- Creamy Cashew Butter: Be sure to use unsalted cashew butter.
- Maple Syrup: Use Lakanto sugar-free maple syrup, liquid monk fruit or preferred sticky liquid sweetener for sugar-free / low carb.
- Peppermint Extract: Add the peppermint extract to taste.
- Vanilla Extract
- Fine Sea Salt
- Optional Plant-based Protein Powder: for added protein. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite.
For the White Chocolate Coating
- Dairy-Free White Chocolate Chips: Use Lily’s Sweets or Pascha’s Organics for sugar-free / low carb. You can also use regular white chocolate if not dairy-free.
- Coconut Oil
- Crushed Peppermint Candies: Optional for garnish. Candy canes would work great as well. For organic, we like YumEarth or these for sugar-free.
How to Make Peppermint Truffles
Making these chocolates is a walk in the park compared to most holiday dessert recipes. You just have to make the truffles, let them set, then throw together the chocolate coating and wait until they’re ready!
For the Truffles
- Prepare Baking Sheet: Line a baking sheet with parchment paper. Set aside.
- Combine Wet Ingredients: In a medium pot or over a double-boiler, combine the chocolate and coconut cream on low heat, while stirring constantly until the chocolate is melted and the mixture is smooth and combined. Stir in the nut butter and maple syrup. Remove the pot from the heat and add the peppermint, vanilla and salt and whisk again until very smooth. Taste and add more sweetener or peppermint extract to taste.
- Shape Truffles & Chill: Chill in the refrigerator for at least 20 minutes, or until firm enough to roll into balls. Scoop out 1/2 – 1 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10 minutes, or until firm.
For the Coating
- Heat & Combine Ingredients: Meanwhile, add white chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
- Coat Truffles: Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan. Drizzle in a zig zag any remaining chocolate over the truffles and top each with a sprinkle of crushed candy canes. Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Store leftovers in an airtight contain
Decorating Tips
- Drizzle with Extra Chocolate: We love the look of these truffles when we add an extra drizzle of chocolate on top. It makes them even more elegant and special.
- Make Cake Pops: Turn your peppermint truffles into the prettiest holiday cake pops by sticking a lollipop stick into the truffles before freezing them. This also makes it easier to dip them in the chocolate!
- Roll Truffles in Crushed Peppermint: Want more peppermint candy pieces on the outside of your truffles? Rather than sprinkling the crushed peppermint on top, you can partially set the chocolate coating and roll the truffles in the peppermint before the chocolate has hardened.
How to Store Homemade Truffles
These truffles should be stored in an airtight container in the fridge. They’ll stay fresh for 3-4 days, but the longer they sit, the less crunchy the peppermint pieces will get.
Can You Freeze This Recipe?
These truffles are indeed freezer friendly. They’ll last for up to a month if stored in an airtight container. Before you plan to eat your truffles, thaw them out overnight in the fridge.
More healthy vegan truffle recipes:
These Peppermint Truffles are made with a sweet and creamy dark chocolate peppermint ball coated in white chocolate and topped with crushed candy canes. You can't have Christmas without chocolate and peppermint and these festive truffles make the best holiday candy! Gluten-free, dairy-free, vegan, paleo with low carb and keto sweetener options.
- 1 2/3 cups chopped dairy-free chocolate OR dairy-free chocolate chips , we like Pascha, Hu Kitchen Gems or Lily's Sweets for sugar-free / low carb. You can also use regular chocolate if not dairy-free.
- 1/2 cup coconut cream , only use brands (like Trader Joe’s, Aroy-D) containing coconut milk & water – no Guar gum or other filler. If you don’t have coconut cream, you can also spoon out the thick part of a chilled can of full-fat coconut milk.
- 1/3 cup creamy unsalted cashew butter , can sub with any nut butter or seed butter
- 1/4 cup maple syrup or preferred liquid sweetener. Use Lakanto sugar-free maple syrup or liquid monk fruit for low carb / sugar-free.
- 1/2 teaspoon peppermint extract can add ¼ tsp - ½ tsp more for a stronger peppermint flavor
- ½ teaspoon vanilla extract
- ⅛ teaspoon fine grain sea salt
- 1.5 tablespoons plant-based protein powder , optional for added protein. We like NuZest Just Clean or Sprout Living Pea Protein but you can use your favorite.
- 1 cup dairy-free white chips or dairy-free chopped white chocolate , Use a good quality brand - we like Pascha's Organic OR Lily's Sweets. You can also sub with pure cacao butter or coconut butter (coconut manna). Chopped white chocolate will work as well.
- 1 tablespoon coconut oil
- Crushed red & white candy canes or peppermint candies , optional for garnish. For organic, we like YumEarth or these for sugar-free.
- Line a baking sheet with parchment paper. Set aside.
In a medium pot or over a double-boiler, combine the chocolate and coconut cream on low heat, while stirring constantly until the chocolate is melted and the mixture is smooth and combined. Stir in the nut butter and maple syrup. Remove the pot from the heat and add the peppermint, vanilla, salt and optoinal protein powder (if using) and whisk again until very smooth. Taste and add more sweetener or peppermint extract to taste.
Chill in the refrigerator for at least 20 minutes, or until firm enough to roll into balls
- Scoop out 1/2 - 1 tablespoon-sized dough and roll it into a ball, repeating with the remaining dough. Place your truffles onto the prepared baking sheet and place the pan in the freezer for 10 minutes, or until firm.
Meanwhile, add white chocolate and coconut oil into a heat-safe bowl and melt over a double-boiler. Or, heat in the microwave in 20 second increments, mixing well in between, until smooth.
Use a spoon to dip the truffles into the melted chocolate, then return them to the lined pan.
Drizzle in a zig zag any remaining chocolate over the truffles and top each with a sprinkle of crushed candy canes.
Return the pan to the fridge or freezer, for 10-15 minutes, or until the chocolate is set. Store leftovers in an airtight container in the fridge or freezer.
How to Store Homemade Truffles
These truffles should be stored in an airtight container in the fridge. They'll stay fresh for 3-4 days, but the longer they sit, the less crunchy the peppermint pieces will get.
Can You Freeze This Recipe?
These truffles are indeed freezer friendly. They'll last for up to a month if stored in an airtight container. Before you plan to eat your truffles, thaw them out overnight in the fridge.
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