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!

Check out my video here on how to make Irish Moss Paste:

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Chocolate Peppermint Truffles

Raw, vegan, chocolate peppermint truffles

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Course Dessert

Servings 18 servings

Equipment

• Blender
• Food Processor

Ingredients

  

1x2x3x

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

• 1 cup raw almonds soaked and dehydrated
• 3/4 cup oat flour
• 1/2 cup cacao powder
• 1/2 cup coconut sugar
• 1/8 tsp high mineral salt I use himalayan salt
• 1 cup dates soaked and pitted
• 2 tbsp irish moss paste
• 1 tbsp coconut oil melted
• 6 drops vanilla essence or 1 tsp vanilla extract

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