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Peppermint Cream Truffles

Chocolate Peppermint Cream Truffles

Learn how to make raw, vegan, chocolate peppermint truffles with my instruction. These truffles have three components, are super healthy, rich and full of flavor!

I recently did my first Facebook Live Recipe Demonstration and it could not have been more fun! I light up when I’m teaching and giving as much information to help you the best I can!

Here is the video from my facebook live; I have also included the recipe below. Enjoy!

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Chocolate Peppermint Cream Truffles

Chocolate Peppermint Truffles

Raw, vegan, chocolate peppermint truffles
Course Dessert
Servings 18 servings

Equipment

  • Blender
  • Food Processor

Ingredients
  

Peppermint Cream Center

  • 3/4 cup cashews soaked and rinsed
  • 1/4 cup coconut nectar or maple syrup
  • 4 drops vanilla essence or 1 tsp vanilla extract
  • 4 drops food-grade peppermint essential oil I use doterra
  • 1 - 2 tsp chlorella or spirulina
  • 50 g cacao butter melted (yields 1/4 cup liquid)

Chocolate Crust

Instructions
 

Peppermint Cream Center

  • Blend all ingredients except cacao butter until smooth.
  • Add cacao butter and blend for a few seconds until emulsified.
  • Set in a shallow, sealed container in fridge overnight.
  • Remove from fridge, and using a melon baller, roll into very small balls approximately
    ½” round. 
  • Place in a container and set in freezer for minimum ½ hour or overnight.

Chocolate Crust

  • Process all dry ingredients in a food processor until batter forms a flour.
  • Add remaining ingredients and process until batter starts sticking together.
  • Remove batter and place in a medium-sized bowl.
  • Take approximately 1 tablespoon of batter and roll into a ball, placing a peppermint cream center inside.
  • Enrobe in melted dark chocolate and cover in dessicated coconut.
  • Storage: Sealed container in fridge for one week or freezer for 1 month.
Keyword dairy-free, gluten-free, RAWCHOCOLATE, rawvegan, vegan

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Crystal Bonnet is an International Raw Food Chef, Instructor and Cookbook Author. Her culinary passion started with living, plant-based food in her own kitchen which led her to train at industry leading culinary schools. Read more.

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