Chocolate Peppermint Truffles
- Yield: 12 truffles 1x
- Category: Dessert
Ingredients
Units
Scale
1/2 cup cashew butter
5 Tbsp maple syrup
1/2 tsp pure peppermint extract
1/3 cup Karen Berrios cacao powder
3–7 Tbsp oat flour*
1 Tbsp Karen Berrios lucuma powder
2 Tbsp Karen Berrios cacao nibs
A few pinches of salt
Chocolate Coating:
1/2 heaping cup chocolate chips
2 tsp avocado oil (or coconut oil)
Instructions
- Mix all ingredients (except chocolate coating) well in a medium bowl until a dough forms.
- Place a piece of parchment paper onto a plate.
- Roll dough into 12-13 small balls and place onto the parchment paper. Put in the freezer for 30 minutes to harden.
- Gently melt the chocolate coating together. To do in a double broiler: Put the chocolate and oil together in a small pot then place the small pot into a larger pot that is 1/2 full with water. Bring the water to a boil then turn to a simmer. Stir until the chocolate is melted. For the microwave: Mix the chocolate and oil in a microwave safe bowl and microwave for 30 seconds. Stir together, allowing the chocolate to continue melting. Microwave another 15 seconds if needed.
- Coat the truffles in the melted chocolate then place back onto the parchment paper.
- Put in the freezer for 30 minutes before eating.
- Please leave feedback and your review if you made this recipe!
Notes
*How much oat flour you need depends on the consistency of your cashew butter. Start off with 3 Tbsp and add more as needed to roll the dough into balls.
Store in the freezer or refrigerator. If stored in the freezer for more than a day, then you’ll have to let them sit for a couple minutes outside of the freezer before eating.
Find it online: https://homecookedliving.com/chocolate-peppermint-truffles/
