Six ingredients, a food processor (or a fast hand!), and a trip to the freezer and these no-bake, vegan, and gluten-free peppermint crunch truffles are ready to be devoured! A light, healthier, but still festive dessert option.
Ingredients
Truffle Base
½ cup coconut butter/manna
scant ⅓ cup coconut flour
1 tsp peppermint extract
1-2 tbsp maple syrup
Coating
½ cup cocoa powder (I used special dark)
2 tbsp coconut oil, melted
1 tbsp maple syrup
1 candy cane, crushed
Instructions
Combine the base ingredients in a food processor until they form a paste.
Shape into small balls and place on a lined baking sheet. Place in freezer.
Meanwhile, mix coating ingredients in a separate bowl, stirring until combined.
Remove base truffles from freezer and place in chocolate coating, rolling to fully cover.
Sprinkle each truffle with crushed candy cane.
Return to baking sheet and freezer for 2-5 minutes.
Serve!
Recipe by Whisk & Shout at https://whiskandshout.com/healthy-peppermint-crunch-truffles/