What better gift to give than the gift of sweetness? Chocolate to be precise. Make it dark and add some peppermint and you have a holiday themed sweet treat that most anyone is sure to love, especially the chocoholics in your life. These truffles are simple to make and they are impressive to give. Pop them in a cute box with some ribbon and a tag and you have the perfect edible gift! Don’t get too hung up on perfections with these, if your truffle balls aren’t perfectly circular or have some lumps, don’t fret, they are so delicious no one will even notice. If you aren’t a fan of peppermint, leave it out and add in a little more vanilla – you could also add in orange extract, almond extract, etc. You can really have fun with the goodies you roll these in, try crushed candy canes, chopped nuts, shredded coconut, chocolate sprinkles, melted chocolate, whatever you want! These truffles are rich and creamy, and naturally gluten-free and vegan, on top of all that. The perfect gift for any chocolate lover on your list!
Dark Chocolate Peppermint Truffles – Gluten-Free + Vegan
makes about 24+ truffles (depending on their size)
1/2 cup full-fat coconut milk (the canned kind)
2 tablespoons coconut oil
10 ounces high quality vegan dark chocolate (70% cocoa) – chopped
1 teaspoon vanilla extract
1/2 teaspoon peppermint extract
dash of salt
1/4 cup cocoa powder
In a double boiler, heat coconut oil and coconut milk over a low/medium heat, whisking until just melted and well incorporated. Add the chocolate, stirring continuously, not allowing it to heat too quickly. Just as soon as it is melted, remove from the heat and stir very well to make sure it is all well incorporated. Add in the vanilla and peppermint extracts and salt.
Pour into a 8″ baking dish or a pie pan and refrigerate until the mixture is mostly set , but still pliable. Using a 1″ melon baller or a tablespoon, scoop out the chocolate and roll into balls using your hands, set them on a parchment paper lined cookie sheet. Once all have been rolled, place the sheet into the refrigerator for about 10-15 minutes, up to overnight.
Place the cocoa power onto a small plate and roll the balls in the cocoa powder to coat, you can also put the cocoa powder in your hands and roll them around that way. Store the finished truffles in the refrigerator.
These truffles will keep up to two weeks in an airtight container in the refrigerator. Allow to come to room temperature for about 15 minutes, just before serving.
For more of Beth’s recipes visit her blog Tasty Yummies.
More healthy recipes from the BLDG 25 Blog!