Decadent Chocolate Peppermint Truffles


Yields18 Servings

 1 cup pitted dated (packed)
 3 cups water (boiled)
  cup cocoa powder
 ½ tsp peppermint extract
 3 tbsp coconut oil
  cup chocolate chips
 ½ tsp coconut oil
 ¼ tsp sea salt (large flakes for topping)

1

Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes.

2

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.

3

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.

4

In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.

5

Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet.

6

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!

Ingredients

 1 cup pitted dated (packed)
 3 cups water (boiled)
  cup cocoa powder
 ½ tsp peppermint extract
 3 tbsp coconut oil
  cup chocolate chips
 ½ tsp coconut oil
 ¼ tsp sea salt (large flakes for topping)

Directions

1

Add the dates to a medium-sized bowl and cover with just-boiled hot water. Let them sit for 8 to 10 minutes.

2

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.

3

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.

4

In a small bowl, add the chocolate chips and coconut oil and microwave on high for 30 to 45-second intervals until melted. Stir with a spoon to fully combine.

5

Remove the truffles from the freezer and use your hands to smooth them into balls. Take each ball and roll into melted chocolate with a spoon and then place them back on the baking sheet.

6

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!

Decadent Chocolate Peppermint Truffles