These peppermint truffles are rich and decadent while made with nutrient-dense ingredients. They come together super easily in the food processor and make the perfect holiday treat!
Sure, I love eating chocolate year round, but it just feels way more special when it's the holidays. Especially since everything is peppermint flavored.😎
Truffles are one of those desserts that I just can't get enough of. They're creamy, rich, and of course, filled with chocolate!
These ones are actually a lot like energy balls in that they're nutritious, simple, and easy to grab and go when I want a filling treat. But, they still have the taste of truffles!
They're vegan, gluten free, and grain free, and come together almost entirely in the food processor. So get your ingredients ready and let's make some chocolate peppermint truffles!
If you don't have time to read or make this now, be sure to click here to save the recipe on Pinterest!📌that way, you can always come back to it🥰
ingredients in healthy peppermint truffles
- medjool dates: these are a great way to sweeten desserts, and unlike most sweeteners, we're using the whole fruit! Dates are very nutritious and also help with the texture of these truffles.
- maple syrup: while dates do most of the sweetening, maple syrup gives a little extra kick to make these taste like real truffles.
- flaxseed meal: in addition to binding these truffles, flaxseed meal is another nutritious ingredient in here, providing fiber, protein, and healthy fats.
- almond butter: a key ingredient, resulting in the richness and creaminess of the truffles. It is also high in protein and fiber!
- cocoa powder: adds the chocolate flavor without the need to use an actual chocolate bar--though you will need that kind for the outer layer!
- peppermint extract: pretty self-explanatory--this adds the peppermint flavor! If you don't have any on hand, or don't like peppermint, these will still be great as plain chocolate truffles.
- oat milk: this just helps the ingredients to blend in the food processor. Oat milk is my favorite dairy-free alternative, but feel free to use almond, coconut, soy, or whatever your favorite vegan milk is!
how to make vegan chocolate truffles
- In a food processor, blend the dates, almond butter, maple syrup, flaxseed meal, cocoa powder, oat milk, and peppermint extract until smooth (it will be very thick).
- Scoop 1 tablespoon at a time and roll into balls. Place on a sheet pan lined with parchment paper, cover, and refrigerate for at least 30 minutes.
- Melt the chocolate and roll each ball in it. Place on the same tray and refrigerate again for a minimum of 30 minutes. Optional: drizzle more chocolate on top and top with crushed peppermint/candy canes. Store in the refrigerator and enjoy!
frequently asked questions
can I use any dates for these?
Regular dates are more common to find in grocery stores than medjool, but the taste is just not rich enough to work for these truffles. Medjool dates make such a difference and there really isn't a substitute.
what can I replace almond butter with?
Any nut butter could work for these truffles, because the purpose is only for the texture. However, if you use something strong like peanut butter, it will be noticeable (for better or for worse). Cashew butter would be my next-best suggestion, but feel free to experiment and see what you like!
how long can you store these?
Actually, quite a while! If you keep them refrigerated, they should last up to 2 weeks.
can you make these without peppermint?
If you don't have peppermint extract, or don't like the taste, simply omit the ingredient and enjoy your plain chocolate truffles. 🙂
>>> click here to save the recipe on Pinterest so you can always come back to it!
I really hope you like this recipe! If you decide to make it, be sure to post a picture/story and tag me @nutritiousdelights on Instagram–I’d love to see!💕
Also, don’t forget to leave a comment if you make this so everyone knows how it goes 🙂 You can also feel free to leave a comment if you have any questions about the recipe!🥰
More recipes you might love:
Healthy Peppermint Hot Cocoa Donuts (Vegan, Gluten Free)
Vegan Matcha Cookie Christmas Tree with Coconut Whipped Cream (Healthy, Gluten Free, Paleo)
Healthy Gingerbread Cookies (Vegan, Gluten Free, Paleo)
Healthy Chocolate Peppermint Truffles [Vegan, Gluten Free, Grain Free]
Ingredients
- 12 soft medjool dates pitted
- 4 tablespoons maple syrup
- ¼ tablespoons finely ground flaxseed meal
- 6 tablespoons cocoa powder
- 5 tablespoons oat milk or other nondairy milk
- 1 cup salted almond butter
- ¾-1 teaspoon peppermint extract
- 2 ½ cups chocolate chips, melted I used both white & dark
- crushed candy canes
Instructions
- In a food processor, blend the dates, almond butter, maple syrup, flaxseed meal, cocoa powder, oat milk, and peppermint extract until smooth (it will be very thick).
- Scoop 1 tablespoon at a time and roll into balls. Place on a sheet pan lined with parchment paper, cover, and refrigerate for at least 30 minutes.
- Melt the chocolate and roll each ball in it. Place on the same tray and refrigerate again for a minimum of 30 minutes. Optional: drizzle more chocolate on top and top with crushed peppermint/candy canes. Store in the refrigerator and enjoy!
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