Peppermint lovers get ready – this one’s for you! These truffles have the BEST fudgy & minty center and are so easy to make! Everyone’s going to want this recipe!
‘Tis the season for Christmas treats! And your girl has one HUGE sweet tooth! (It’s true…with the amount of cookie dough I’ve consume, I’m surprised no one’s popped me in the oven to bake me by now.😂) Just me?! No?? Good, I’m glad your here then! And one of my favorite treats to make during this time of year is truffles. They’re super easy, so good and there’s so many flavors to play around with – it’s like how could you not want to make truffles, right?! These dark chocolate peppermint truffles are always a staple in our house and let me tell ya, they go fastttt. They’re rich & decadent, made with super simple ingredients and you can decorate them with anything your heart desires!
Fun Fact: Charlie brought these with him to CrossFit last year and they loved them so much they asked for them again this year! …All I’m saying is that if CrossFit people like them – you’re going to LOVE them!😉
Ingredients For Dark Chocolate Peppermint Truffles
- Almond flour: Gives your filling a fantastic fudgy consistency! (Make sure to use almond flour and not almond meal. Almond meal has a very different texture and won’t hold your filling together.)
- Cashew butter: Adds richness and flavor to your filling! (My favorite one is from Trader Joe’s.)
- Unsweetened cocoa powder: This is what gives your filling that rich dark chocolate flavor.
- Vanilla: Balances out your flavors.
- Maple syrup: Always use the real stuff!
- Peppermint extract: An essential ingredient for any peppermint truffle!
- Chocolate chips: Used for your outer coating. (I personally love using dark chocolate chips but milk chocolate would work too.)
- Coconut oil: Helps to soften your chocolate coating making it easier to eat. (You can’t even taste it!)
How To Make The Best Chocolate Peppermint Truffles
- Prepare the filling. Mix your almond flour, cashew butter, cocoa powder, vanilla, maple syrup and peppermint extract together in a bowl. Then use a tablespoon to scoop your filling and roll it into balls. Place the balls on a tray lined with parchment paper and place them in the freezer for at least 10-15 minutes to firm up.
- Prepare your coating. Heat your chocolate chips and coconut oil together in the microwave at 30 second intervals until smooth and the chocolate has completely melted. (Stir in between each interval.)
- Dip & decorate. Take the balls out of the freezer and dip them one by one in your melted chocolate. Place the dipped balls back on the tray and decorate with your favorite toppings. (We love using crushed candy canes, crushed thin mints or even a drizzle of melted white chocolate.)
- Chill & serve! Place your truffles in the refrigerator for at least 30 minutes to set. Once the chocolate has set, they’re ready to serve!
Tips For Making Your Truffles
- Dip your tablespoon in cocoa powder each time before scooping your filling! It helps the filling to not stick to your tablespoon.
- Wear kitchen gloves if you don’t like messy hands! The filling can get pretty sticky!
- Use a fork to dip the balls! When you lift the balls out of your melted chocolate it’s much easier for the excess chocolate to drip through the tongs as opposed to using a spoon. (We’ll usually use a toothpick to help slide the balls off the fork too.)
FAQ’s
- Can I eat raw almond flour? Yes! Almond flour is just blanched almonds that have been ground into the consistency of flour. It’s perfectly safe to eat without being “cooked/baked”.
- Can I replace the cashew butter? Yes. I would suggest using almond butter for the best results. (Cashew butter is very mild in flavor compared to other nut butters. Using a strong flavored nut butter, like peanut butter, would not work for this recipe.)
- What if my filling is too sticky? Just add a little more almond flour until you reach the consisteny you want. Remember it will firm up in the freezer and fridge so you don’t want to add too much.
- How do I store my peppermint truffles? Place them in an airtight container and leave them in the fridge.
- Can I freeze my truffles? Absolutely! We usually store them in a plastic bag and double bag it to avoid freezer burn. Your truffles should stay good for 2-3 months.
Why you’ll love this dark chocolate peppermint truffle recipe
- So easy to make! Just mix, scoop, dip & pop those babies in the fridge!
- Perfect for a Christmas cookie exchange! These truffles are a simple no bake dessert option that can even be made a few days before your exchange! (Plus who doesn’t love chocolate & peppermint together right?!)
- Double it! The measurements for this recipe are super simple so doubling it for a crowd couldn’t be easier!
Need it gluten free? Great news, they already are!
More dessert recipes you might like:
- Cheesecake Stuffed Chocolate Chip Cookies
- Almond Butter Chocolate Chip Cookie Skillet
- Fudgy Chocolate Chip Butternut Squash Brownies
- Nutella Stuffed Red Velvet Cookies
- Chocolate Mousse Cups
[Made one of my recipes? Make sure to tag my Instagram @kalefornia_kravings & leave a review in the comments. I love seeing what you create!]
Easy Dark Chocolate Peppermint Truffles
An incredibly fudgy & minty center enrobed in decadent dark chocolate & finished with a white chocolate drizzle! These peppermint truffles are so easy to make and a perfect treat for the holidays!
Servings: 12 truffles
Ingredients
- 1 cup almond flour
- ¼ cup cashew butter*
- 2 Tbsp unsweetened cocoa powder
- 1 tsp vanilla
- ¼ cup maple syrup
- 1 tsp peppermint extract
- 1½ cups chocolate chips
- 1 tsp coconut oil
- Optional toppings: crushed candy canes, crushed thin mints, drizzled melted white chocolate, etc.
Instructions
- Mix your almond flour, cashew butter, cocoa powder, vanilla, maple syrup and peppermint extract together in a bowl. Then use a tablespoon to scoop your filling and roll it into balls. (It helps to dip your tablespoon in cocoa powder each time before scooping so the filling doesn't stick to it.) Then place the balls on a tray lined with parchment paper and place them in the freezer for at least 10-15 minutes to firm up.
- Once the balls are firm, heat your chocolate chips and coconut oil together in the microwave at 30 second intervals until the chocolate is smooth and has completely melted. (Stir in between each interval.)
- Then take the balls out of the freezer and dip them one by one in your melted chocolate. Place the dipped balls back on the tray and decorate with your favorite toppings.
- Place your truffles in the refrigerator for at least 30 minutes to set. Once the chocolate has set, they're ready to eat!
Notes
This recipe can easily be doubled for a large group.
*Make sure to use a thinner cashew butter instead of a thick creamy one for the best results. (Our favorite is from Trader Joe’s.) Almond butter can be used as a replacement but it might give a strong almond flavor to your truffles.
These are the perfect treat for this holiday season! I love the simple ingredients and I’d love a batch of these in my freezer all season long.