Chocolate Peppermint Cream Truffles
These Chocolate Peppermint Cream Truffles are a delightful holiday chocolatey treat! They literally melt in your mouth and have the perfect amount of mint flavor in them. They are made with good quality ingredients packed with healthy fats and antioxidants! These truffles are also gluten free, paleo and vegan friendly. Chocolate and peppermint are definitely a wonderful pairing and I highly recommend making these to share at Christmas.
Why you will love these truffles
- They only require a few simple healthier ingredients.
- They are dairy and almost completely refined sugar free(except for the candy cane crumbles and white chocolate.)
- They have a smooth creamy filling that melts in your mouth when you take a bite.
- They are full of peppermint chocolate flavor that brings some holiday cheer.
- They are great to give as gifts or share with friends and family.
What you will need
Chocolate Chips – I personally love to use either semi – sweet or dark chocolate! You can use milk chocolate as well if you’d like.
White Chocolate – I use a dairy free white chocolate but you can substitute with regular white chocolate as well.
Coconut Milk – This is what makes the truffle filling so creamy it melts in your mouth! I used full fat coconut milk from the can which is what you will want to use for the right texture.
Cashews – Blending some raw cashews makes the filling so smooth and creamy.
Coconut Oil – This is what I use to melt the chocolate with. It makes it easier to work with!
Peppermint Extract – Make sure to use the extract and not peppermint “flavoring” they are different and the extract will give a stronger peppermint flavor.
Candy Canes – I use the ones by the brand YumEarth because they aren’t made with artificial dyes! You can also omit the candy canes if you are strict paleo since they do have sugar.
How to make the Chocolate Peppermint Cream Truffles
Prepare the filling
First, add the soaked cashews and coconut milk into a blender and blend until smooth and creamy.
In a small sauce pan over low heat, add 1 1/2 cups of the chocolate chips, 2 tsp peppermint extract, and the coconut cashew milk. Stir continuously until the chocolate has melted and is well blended with the coconut cashew milk.
Place the creamy chocolate mixture into a bowl and place in the fridge for 3 hours to set.
Form the Truffles
Using a cookie dough scoop, scoop out the truffle filling and roll into about 24 balls. Place them on a parchment paper lined sheet pan and put the truffles in the freezer for 30 mins.
Melt the remaining 1 1/2 cups of chocolate chips with the coconut oil in the microwave at 30 second increments(can use a double boiler as well.) Stir in the other 1/2 tsp peppermint oil to add more flavor.
Dip and Decorate the Truffles
Take the truffles out of the freezer and dip each one in the melted chocolate coating them evenly. Place them bake on the parchment paper to set. Once the chocolate sets, melt the white chocolate and drizzle over top the truffles.
Sprinkle some crushed candy canes on top and enjoy!
Notes
Don’t store the truffles in the fridge because the candy can pieces will sweat and turn into liquid. They will be good at room temp for up to a couple weeks. Store them in an air tight container.
Other recipes you will enjoy
Peppermint Cream Filled Chocolate Trees
Chocolate Peppermint Cream Truffles
Ingredients
- 3 cups chocolate chips
- 1/4 cup dairy free white chocolate
- 1/2 cup raw cashews(soaked in hot water for 1 hour)
- 1 15 oz canned coconut milk(full fat from the can)
- 2 1/2 tsp coconut oil
- 2 tsp peppermint extract
- 1/4 cup crushed candy canes(dye free)
Instructions
- Add the soaked cashews and coconut milk into a blender and blend until smooth and creamy.
- In a small sauce pan over low heat, add 1 1/2 cups of the chocolate chips, 2 tsp peppermint extract, and the coconut cashew milk.
- Stir continuously until the chocolate has melted and is well blended with the coconut cashew milk.
- Place the creamy chocolate mixture into a bowl and place in the fridge for 3 hours to set.
- Using a cookie dough scoop, scoop out the truffle filling and roll into about 24 balls. Place them on a parchment paper lined sheet pan and put the truffles in the freezer for 30 mins.
- Melt the remaining 1 1/2 cups of chocolate chips with the coconut oil in the microwave at 30 second increments(can use a double boiler as well.) Stir in the other 1/2 tsp peppermint oil to add more flavor.
- Take the truffles out of the freezer and dip each one of them in the melted chocolate coating them evenly.
- Place them bake on the parchment paper to set. Once the chocolate sets, melt the white chocolate and drizzle over top the truffles.
- Sprinkle some crushed candy canes on top and enjoy!
Notes
Did you make this recipe?
I would love to see your creations! Don’t forget to tag @colorful_superfoodie on Instagram and I’ll re-share!
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