Chocolate Peppermint Truffles
Raw, vegan, chocolate peppermint truffles
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
- 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.