Peppermint Truffles
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.
Ingredients
- 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.
For the chocolate coating
- 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.
Instructions
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Line a baking sheet with parchment paper. Set aside.
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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
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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.
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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.
Recipe Notes
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.