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.
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
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.