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Chocolate Peppermint Truffles
Our family LOVES the mint + chocolate combo so these were really fun to make together!
Get the kids in the kitchen and give them the job of melting the chocolate and dipping the truffles. This type of kitchen task can be rewarding and fun for children of all ages.
Sweetened with natural dates which creates a surprisingly very indulgent flavor and texture.
These homemade truffles are divine.
Keep a sealed container in the fridge full of these to grab one whenever a chocolate craving hits!
Although they are both completely interchangeable in recipes, they are each processed differently.
Cacao is the purest form of chocolate. It’s an excellent source of antioxidants and has a high number of flavonoids. Cacao is higher in protein, fiber, magnesium, and iron than its cousin cocoa.
If all you have on hand is cocoa powder, then that’s fine to use.
When you have a choice at the grocery store, reach for the lesser processed raw cacao to take advantage of its awesome health benefits in all of your homemade treats!
➡️When shopping for ingredients:
Look for a higher percentage of cacao for the chocolate chips, and always read the ingredients.
I like to buy the highest quality I can find when they are on SALE! I’m always keeping an eye out for a good deal and will often stock up when a high-quality product is on special.
Use any dark chocolate chips of your choice: the higher the cacao percentage, the healthier!
If you’re looking to keep sugars lower; try using Lily’s brand chocolate that is sweetened with stevia.
- 1-1/2 cups pitted Medjool dates
- 1/4 cup unsweetened cacao powder
- 2 Tbsps ground flax seed
- 1/2 tsp peppermint extract
- 1 Tbsp unrefined coconut oil
- pinch sea salt
- 1/2 cup dark chocolate chips, melted
- fresh mint leaves, to decorate
In a small saucepan add water and bring to a boil. Once boiling, remove from heat and stir in the pitted dates.
Allow them to soften for about 10 minutes.
Drain the dates and transfer them into a food processor. Add in the cacao powder, flaxseed, peppermint extract, coconut oil, and a tiny pinch of sea salt.
Process until you have a smooth and sticky mixture that holds together into a large ball.
Scoop your mixture and form it into tablespoon-sized balls. I used a cookie scoop to get them even.
Place them on a parchment paper-lined baking tray and set them in the freezer for about 20 minutes.
Remove from the freezer then dip each ball into your melted chocolate and place back onto the tray.
Refrigerate until the chocolate is set. Serve on a small plate and decorate with fresh mint as desired.
Keep refrigerated in an airtight container for up to 2 weeks.