Chocolate and mint go so well together, and the combination is amazing in these chocolate peppermint truffles. These can be whipped up in no time and are the PERFECT bite-sized after-dinner treat.
NUTRITIONAL INFO PER SERVE (8 serves)
133 Cal | 7g Fats | 17g Carbs | 1g Protein
INGREDIENTS
3/4 cup Pitted Dates (packed)
2 1/3 cups Water (just boiled)
1/4 cup Cocoa Powder
1/3 tsp Peppermint Extract
2 1/3 tbspn Coconut Oil
1/4 cup Dark Chocolate Chips
1 tsp Sea Salt (large flakes, for topping)
STEP BY STEP
Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes.
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. 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 it into melted chocolate with a spoon, and then place it back on the baking sheet. Top with flaky sea salt and let them sit for 5 to 10 minutes to set, or place in the fridge to set faster. Enjoy!
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