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Chocolate Peppermint Truffles

Servings: 20 Balls

Ingredients

  • 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

Instructions

  • 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 cacoa 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 it 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.
  • Enjoy!