It’s #worldchocolateday and what could be more chocolate than truffles?! And for a healthier twist, we got these decadent Vegan Chocolate Peppermint Truffles which truly hits all the sweet spots! This also happens to be one of the favorite recipes inside our Nourish You Club. It’s such a crowd pleaser!
How healthy are these truffles?
- dairy-free
- gluten-free
- nut-free
- vegan
- soy-free
- paleo
Could it get any healthier than that?
So what’s in these truffles?
DATES. I use dates a lot in desserts because of its natural sweetness. It’s like nature’s caramel and it’s rich in fiber, vitamins and minerals like iron, potassium, B vitamins and magnesium. Date are considered a powerhouse of antioxidants too and it promotes healthy digestion and even brain health. It’s a key ingredient in these truffles so I’m afraid there’s no substitute for that in this recipe.
The best choice would be medjool dates, and be sure to pit and soak the dates in hot water prior to blending in the food processor. Otherwise it will be hard to process and you won’t have that silky smooth truffle-like texture. If medjool dates are unavailable, you can go for regular dates but try to pick the high-quality ones.
COCOA POWDER. Since this is a no-bake treat, always pick a high-quality cocoa powder as it makes a ton of difference on the outcome of your truffles. I also love to use organic raw cacao powder from my local grocery for that extra nutrient value.
PEPPERMINT EXTRACT. It wouldn’t be peppermint truffles without this! A little goes a long way so add sparingly into your chocolate mix if you’re not sure of the potency of the extract you’ve picked.
DARK CHOCOLATE. This makes the truffles even more chocolate-y so again, go for high-quality dark chocolate (at least 50%), and also dairy-free chocolate if making this vegan.
COCONUT OIL. I used unrefined coconut oil in this recipe. I haven’t tried substituting it with butter so I won’t be able to guarantee the outcome if you do decide to swap it.
HOW TO MAKE THESE TRUFFLES?
BLEND all the ingredients in your food processor or blender. I prefer a food processor as it’s easier to scoop out all the truffle mix considering it’s quite heavy and thick in consistency.
SCOOP out the truffle into a tablespoon-sized ball. It’s best to use a cookie scooper and place it directly on a cookie sheet lined with parchment paper. DON’T roll it out with your hands yet as the mix is still too oily and sticky at this point.
CHILL or pop it in the freezer for about 10 minutes to set.
ROLL the chilled truffles with your hands, gently rolling with your palm. And if desired, you can roll the truffles in some melted chocolate, or in cocoa powder.
These truffles stay fresh in the fridge for up to seven days. Although I doubt it will last that long coz they’re so good!
WHAT CAN YOU TOP THESE TRUFFLES WITH?
Ohhh the fun part! You can go with just plain cocoa powder, or some classic melted chocolate. Or if you want some crunch, you can top it with crushed nuts or pistachios, and even desiccated coconut if you like the choc-nut combo. I would highly recommend also adding some sea salt on top to balance out the chocolate flavor. The choices are endless!
For other chocolate treats, try these no-bake desserts:
CHOCOLATE COATED STUFFED DATES
3-INGREDIENT PEANUT BUTTER CUPS
These chocolate truffles are perfect for any occasion, even as a gift to your loved ones! I mean, if homemade truffles don’t melt your heart, I don’t know what else will!
Equipment
- food processor
Ingredients
- 1 cup dates pitted
- 3 cups water just boiled
- 1/3 cup raw cacao or cocoa powder unsweetened
- 1/2 teaspoon peppermint extract
- 3 tablespoons coconut oil melted
- 1/3 cup dark chocolate chips
- 1/4 teaspoon sea salt or himalayan salt
Instructions
- Add the dates to a bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes to soften.
- Drain the dates and add to a blender or food processor along with cocoa powder, peppermint extract and coconut oil. Process until the mixture comes together.
- Remove the chocolate mixture and scoop into rough teaspoon-sized balls. You can use a cookie scooper to make it easier. Don't roll them with your hands just yet as they will be too oily. Place them on a parchment-lined baking sheet and put them in the freezer to set for about 8 to 10 minutes.
- In a small bowl, add the chocolate chips and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.
- Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet. Top with flaky sea salt or other toppings of choice and let them sit for 5 to 10 minutes to set or place in the fridge to set faster. Enjoy!
Hope you enjoyed these truffles and if you do make them, be sure to tag me in Instagram if you share it. I always love to give a shoutout to all you FFMers out there!
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