Peppermint Brownie Batter Truffles
Ingredients
The truffle mixture
-
¼
cup
almond butter
-
¼
cup
coconut oil
-
1–2
Tbsp.
maple syrup
-
6
Tbsp.
raw cacao or baking cocoa
-
a pinch
sea salt (if almond butter is unsalted)
-
1
Tbsp.
coconut flour
-
few drops
peppermint extract, to taste
The coating
-
6
ounces
white chocolate chips (1 cup)
-
½
tsp.
coconut oil
-
1
candy cane
crushed, for garnish
Instructions
- Combine almond butter, coconut oil, maple syrup, and cacao powder in a food processor and blend until smooth.
- Add coconut flour and blend until a ball of dough forms, then add peppermint extract and mix well.
- Roll the dough into 12 equal-sized balls and chill in the fridge for at least 30 minutes.
- Melt chocolate chips and coconut oil over a double boiler until smooth.
- Dip each truffle in the melted chocolate, ensuring they are coated on all sides, and sprinkle with crushed candy canes if desired.
- Place the coated truffles on a parchment-lined baking sheet and refrigerate until the chocolate hardens.
- Store in a covered container at room temperature for up to 3 days or in the fridge for up to 2 weeks.
Nutrition Facts (estimated)
Servings
12 truffles
Calories
100
Total fat
8g
Total carbohydrates
7g
Total protein
2g
Sodium
50mg
Cholesterol
0mg
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