Chocolate Peppermint Stars

• Baking & Spices

  • 2 cups Almond flour
  • 1 oz Cocoa butter
  • 1/2 cup Cocoa powder
  • 7 oz Dark chocolate, sugar-free
  • 1 1/2 tsp Peppermint extract
  • 1/4 tsp Salt
  • 1/2 cup Swerve sweetener
  • 1 oz White chocolate, Sugar-Free

• Oils & Vinegars

  • 1 tsp Coconut oil

• Dairy

  • 1/4 cup Butter
  • 4 oz Cream cheese

• Desserts

  • 1 Peppermints, sugar-free

• Other

  • Holiday sprinkles (optional

Found on alldayidreamaboutfood.com

Description

Ingredients

• 2 cups almond flour
• 1/2 cup cocoa powder
• 1/2 cup Swerve Sweetener
• 1/4 tsp salt
• 1/4 cup butter, melted
• 1 tsp peppermint extract
• 4 ounces cream cheese, cut into small chunks
• 7 ounces sugar-free dark chocolate, chopped
• 1 ounce cocoa butter
• 1/2 tsp peppermint extract
• Holiday Sprinkles (optional)
• Crushed sugar-free peppermints (optional)
• 1 to 2 ounces Sugar-Free White Chocolate (optional)
• 1 tsp coconut oil

Directions

• Preheat the oven to 325F and line two baking sheets with silicone liners or parchment paper.
• In a large bowl, whisk together the almond flour, cocoa powder, sweetener, and salt. Stir in the butter and peppermint extract. Sprinkle the cream cheese over the surface. Use a pastry cutter or two sharp knives to cut the cream cheese in until the dough looks unified and comes together easily.
• Turn the dough out onto a large sheet of parchment or waxed paper and pat into a rough circle. Top with another piece of parchment or waxed paper. Roll the dough out to about 1/4 inch thick. Use a 3-inch star-shaped cookie cutter to cut as many stars as you can. Lift the cookies out carefully, using a knife or offset spatula to loosen, if necessary. Re-roll the dough and cut more cookies until the scraps are too small to roll out. (Any scraps can be rolled into truffles that dont even need baking!).
• Bake 15 minutes, switching the trays of cookies halfway through the baking time. Remove and let cool completely. Then place the cookies in the freezer for at least 1 hour (helps make the coating process easier).
• In a heatproof bowl set over a pan of barely simmering water, combine the chocolate and the cocoa butter. Stir until melted and smooth. Stir in the peppermint extract.
• One at a time, drop the cookies into the chocolate and flip over with a fork to coat both sides. Remove and set on a pan lined with waxed paper. Sprinkle with a few holiday sprinkles, or crushed peppermints, if using. Repeat with remaining cookies and place in the fridge for 20 minutes or so to set the chocolate.
• To drizzle cookies with a little white chocolate, break up the white chocolate into a microwave safe bowl and add the coconut oil. Heat on high in 30 second increments, stirring in between, until smooth. Place in a ziplock bag with the very corner snipped of and decorate as desired.

Nutrition