Are you looking for a delicious treat for the Winter Holiday Season...or maybe Valentine's Day? Something to enjoy with your family and friends? Or maybe a hostess gift for that health-conscious friend of yours. These truffles are gluten-free, dairy-free, nut-free and vegan as well so can be enjoyed by everyone!
I plan on making these truffles a tradition in my house. Somewhere between a chocolate bar, fudge and cookie, each bite is filled with antioxidants, minerals, and are only sweetened with fruit. These truffles are surprisingly simple to make. Here is a simple, classic "Chocolate-Peppermint" version but you can play with a variety of flavors, such as Chocolate-Orange or maybe even Chocolate-Bourbon.
Chocolate Peppermint Truffles
Makes about 16 truffles
¼ cup finely chopped cacao butter
6 large Medjool dates, pitted
½ cup cacao powder , plus extra for dusting
2 tablespoons coconut oil
2 drops doTERRA Peppermint Essential Oil
1/16 teaspoon sea salt
2 tablespoons flaked coconut, optional
In a small saucepan over very low heat, warm the cacao butter until just melted. Transfer the liquid butter to a food processor, and add all the remaining ingredients except the coconut. Blend until creamy, and stop as soon as a large, smooth ball forms inside of the processor. Transfer the chocolate “dough” to a bowl, cover, and refrigerate for 30 minutes to partially solidify.
Once chilled and pliable, remove the truffle mixture from the refrigerator. Place the coconut in a small bowl. About a tablespoon at a time, for the dough into a smooth ball with your hands.
Dust in extra cacao powder or dip the truffle in the coconut, and place onto a serving plate. Repeat with remaining dough to form about 16 truffles. Truffles are best served at room temperature, but may also be refrigerated for a firmer texture.