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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