Vegan Peppermint Chocolate Truffles (Edit recipe)

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These vegan peppermint chocolate truffles are a healthier take on the chocolate peppermint treats you look forward to every year. Healthier than other treats, these are sweetened naturally with dates and might as well be named holiDATE truffles. Get it? These are ready to go in under an hour and will have your health-crazed friends begging for the recipe. Not only are these truffles gluten-free but they are dairy-free as well and, yes, vegan too!

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PREP TIME

30 minutes

COOK TIME

—

INGREDIENTS

Serves: 26

Ingredients

Truffle Mixture

2 cups Medjool Dates, pitted
2 cups Water, boiling
1 cup Dark Chocolate Chips, dairy-free
.5 cup Unsweetened Cashew Butter
.5 tsp Peppermint Extract

Topping

2 Tbsp Cocoa Powder
1 tsp Powdered Sugar

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Prepare the Truffles
In a medium microwave-safe bowl, add dates and cover with water. Microwave until water is warm and dates are soft (about 1 minute). Or add hot water right away and microwave for just 30 seconds. Set aside.
In a small microwave-safe bowl, add chocolate chips and microwave for thirty-second intervals until melted and silky smooth. Make sure to stir between intervals. Set aside.
Remove the dates from the water and place into a large mixing bowl. Break up the dates on low speed with an electric mixer (does not have to be perfect, we will continue mixing). Add cashew butter and mix at low speed until combined. Add melted chocolate, peppermint extract, and a pinch of salt to the dates and cashew butter. Mix at low and medium speed until fully combined and resembles a sticky cookie dough.
Line a baking sheet with wax paper or parchment paper. Grab approximately 1-1½ tablespoons worth of the mixture, roll into a ball and place onto a lined baking sheet. Repeat with remaining mixture. This yields approximately 26 truffles. Place baking sheet in fridge for 10 minutes.
Topping
Remove baking sheet from fridge.
Scoop cocoa powder and powdered sugar onto plate and mix together.
Roll each ball in the mixture until all edges are covered. Refrigerate until serving.
Top with crushed candy canes and serve.
Enjoy!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	80
Fat:	6 g
Carbohydrates:	5 g
Protein:	2 g
Cholesterol:	0 g
Sodium:	12 mg
Fiber:	1 g
Sugars:	1 g
Sugar Alcohol:	0 g
Calculated per serving.