White Peppermint Truffles
Vegan, gluten-free, dairy-free, heart-healthy, Paleo
Some days I crave sweets for breakfast, lunch and dinner. So, I had to create a recipe for a bigger treat that tastes delicious while giving me lots of healthy nutrients that satisfy my sweet tooth. My truffles are the ultimate mint-chocolate-bombs with just the right amount of peppermint offset by chocolate and coffee!!! What is not to love? You even get slivered almonds and chocolate chips in these date sweetened coffee-mint-truffles. They are easier to make than they might look. Give these satisfying treats a try and impress your friends with beautiful - plus healthy - sweets!
White Peppermint Truffles
© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2022
Ingredients
Center
3 cups shredded coconut
4 tablespoons maple syrup
1 tablespoon dried mint tea
1 tablespoon melted coconut oil
1 teaspoon peppermint extract
Truffle
2 cups pitted, roughly chopped dates
1 cup extra hot coffee or expresso
3 tablespoons melted coconut oil
1 tablespoon vanilla
1 cup almond flour
1/2 cup slivered almonds
1/2 cup chocolate chips
1/2 cup shredded coconut
1/2 cup cocoa powder
1/2 teaspoon salt
Chocolate
1 cup chocolate chips
1 tablespoon coconut oil
large crystal salt
Makes 30 Truffles
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Instructions
1. Center: Place shredded coconut in a fast-speed blender or food processor and blend until a paste forms. Add maple syrup, mint tea, coconut oil and peppermint extract and blend again to combine. Form 1-inch (2,5 cm) truffles with your hands (25-35 total). Freeze for 30 minutes.
2. Truffle: Combine dates, hot coffee, melted coconut oil and vanilla into a food processor and let sit and soak for 20 minutes while you prepare the dry ingredients.
3. In a large bowl combine almond flour, slivered almonds, chocolate chips, coconut, cocoa powder and salt. Stir to blend into a chocolatey-crumb consistency.
4. Now that the dates are soaked, blend 2 minutes until a thick dough consistency is formed. Spoon wet date mixture into the dry ingredients, stir to combine all into a thick dough.
5. Scoop balls of truffle dough into round 1.5-inch (4 cm) diameter truffles. Finish using all dough (30 total). Freeze 15 minutes.
6. Chocolate: Melt chocolate chips in microwave with coconut oil, heating in 30 second increments, stirring gently at every 30 seconds until melted.
7. Using your thumbs, make a pocket into the cold chocolate truffle. Stuff one frozen coconut ball into it and close up with your fingers. Dip stuffed truffles individually into the melted chocolate and sprinkle with large crystal salt. Let chocolate harden quickly. Enjoy at cool room temperature
Photos by Brian Byllesby
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This recipe contains affiliate links, which means that Sweets You Can Eat LLC (Megan’s and Patricia’s partnership) will make a small commission if you purchase using these links. The price you pay is the same as going there directly. We only recommend products that we use ourselves and that we trust and love!