Description
Healthy Paleo and Vegan Peppermint Truffles with a rich, creamy peppermint filling and a dark chocolate coating.
Ingredients
Scale
Filling
- 1 cup coconut cream*
- 1/3 cup almond butter (no-stir, unsalted, unsweetened)
- 1 oz cacao butter
- 2 Tbsp maple syrup (or any liquid sweetener)**
- 1 tsp vanilla extract
- 1/2 tsp peppermint flavoring
- pinch of salt
Coating
- 1 cup dark chocolate
- 1/2 Tbsp coconut oil (or cacao butter)***
Topping (optional)
- naturally colored sprinkles
Instructions
- Make the filling: melt coconut cream and cacao butter in a small sauce pan, over low heat. Stir frequently until fully melted.
- Remove from heat and whisk in remaining filling ingredients. Refrigerate filling overnight.
- Remove the filling from the fridge and use a small cookie scoop to scoop the filling. (Each filling is about 1 tablespoon in size, making 27 truffles.)
- Freeze filling for 30 minutes to harden.
- Make the coating: melt dark chocolate and coconut oil over low heat, stirring frequently.
- Dip the frozen fillings (one at a time) into the melted chocolate. Place back on the lined baking sheet to set.
- Topping (optional): drizzle remaining dark chocolate over truffles and add sprinkles****
Notes
*just the cream from a can of full fat coconut milk (will need 1-2 cans depending on the brand)
**Use a sugar free sweetener for keto
***this makes the chocolate coating runnier and easier for dipping
****Note: the chocolate hardens quickly, so add sprinkles before chocolate has a chance to set.