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Peppermint Crunch Candy Cane Truffles

What do you get when you cross peppermint with chocolate? Christmas! Nothing says festive more than these peppermint truffles!

Tis the season of celebration and the long-anticipated feasting with family and friends. The candy cane is a holiday classic and what better way to enjoy it than in kid or adult friendly truffles packed with superfoods. Heck, this recipe creation can create a power bar for athletes of all calibers. Whether you’re a Sunwarrior or simply a food lover, and no matter your age, these truffles are a must-have and are appropriate any time of the year. Enjoy as you will and know you’re honoring and celebrating your health at the same time. Food like this is like a holiday hug from Santa himself.

INGREDIENTS:
1 cup Medjool dates, pitted
½ cup almond meal
4 tablespoons Sunwarrior Cocoa Powder
1 teaspoon vanilla
2 -3 tablespoons crushed candy cane
Pinch Sunwarrior Sea Salt
Truffle parchment paper cups, if desired

DIRECTIONS:

  1. Combine the ingredients in a food processor and blast until the mixture comes together in a ball.
  2. Shape into 1 inch balls and set to chill while preparing the chocolate coating if using.
  3. When ready to coat, either roll in powder, nuts, or espresso powder or dip in the melted chocolate. Recipe below
  4. To do this, dip one truffle at a time into the chocolate and use a fork to lower and lift, shaking off excess chocolate.
  5. Place on parchment paper and sprinkle with additional crushed candy cane and sea salt if desired.
  6. Chill to harden, arrange in mini paper cups and store in the fridge in an airtight container for up to 2 weeks.


SIMPLE TRUFFLE COATING:
Sunwarrior Cocoa Powder, crushed nuts or fine espresso powder to roll truffles in

CHOCOLATE COATING:
1 ½ cups bittersweet chocolate
1 tablespoon coconut oil or coconut milk

To melt chocolate for coating truffles:

  • Add 1 ¼ cups of the chocolate and the oil or milk to a bowl and place over a pot of very gently simmering water ensuring steam can't escape.
  • Once the chocolate is almost all melted, remove the bowl from heat. Stir to evenly melt, then gently stir in 1/2 of the remaining chocolate. Stir until all pieces are melted then add the remaining and repeat.
  • Return bowl to sit over the hot water for a few minutes and then remove from heat and proceed to coating the truffles as explained in step 4 above.


TERI’S TIPS:

  • If the mixture is too wet or dry add additional almond meal or dates as needed.
  • If you have extra melted chocolate simply make chocolate kisses by dropping little dollops onto the parchment paper. Top as desired.

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