Peppermint Candy Cane Truffles, vegan

• Gluten free

• Condiments

  • 3 tbsp Maple syrup

• Baking & Spices

  • 1 cup Chocolate chips
  • 1/2 tsp Peppermint extract
  • 1 pinch Salt

• Oils & Vinegars

  • 4 tbsp Coconut oil, organic
  • 1 tsp Coconut oil

• Nuts & Seeds

  • 1 1/2 cups Coconut, organic

• Desserts

  • 2 Candy, organic

Found on whereyougetyourprotein.com

Description

Ingredients

• 1 ½ cups shredded organic coconut
• 4 Tablespoons organic coconut oil, solid
• 3 Tablespoons maple syrup
• pinch of salt
• 2 crushed organic candy, divided
• 1 cup chocolate chips
• 1 teaspoon coconut oil
• ½ teaspoon peppermint extract

Directions

• Place the truffle ingredients (except the crushed candy cane) into a food processor.
• Process until combined, scraping the sides down as needed.
• Take the blade out of your food processor and mix in ¾ of the crushed candy cane. Leaving the remaining ¼ for the topping.
• Using a teaspoon, scoop out a full spoonful of mixture and roll it into a ball. If the mixture is too soft to handle, place it in the fridge for about 15 minutes before rolling into balls.
• Once the truffles are rolled, allow them to harden in the freezer for 10 min.
• Prep the chocolate just before removing the truffles from the freezer.
• In a double boiler, or equivalent, add the chocolate coating ingredients: chocolate chips, coconut oil and peppermint extract. Gently mixing, heat the chocolate over medium-low heat until it is melted and smooth. Turn the heat all the way down.
• Using a fork, dip a truffle in the chocolate. (Alternatively, you can use a toothpick inserted into the truffle to help dip them in the chocolate.) Place on a baking sheet, or sturdy cutting board, lined with parchment paper and sprinkle with crushed candy cane.
• Chill in the freezer for at least 15 minutes before storing
• Store single layer in a lidded container in the refrigerator, or freezer for a firmer truffle.