Yeilds: about 20 truffles
Gluten-Free, Soy-Free, Oil-Free, Nut-free, Vegan (of course!)
Need a festive treat for the holidays? These Chocolate Peppermint Truffles are the perfect goodies to share! Made with simple, plant-based ingredients, these truffles are healthier than most truffles you will find. Using Japanese sweet potato as the base, and adding a little bit of maple syrup for sweetness, these truffles will certainly be sweet, but no guilt is needed when you indulge!
- One cup of cooked Japanese sweet potato flesh
- Two tsp. of maple syrup
- One to two tsp. of peppermint extract (adjust to taste)
- 1/4 of a tsp. of vanilla
- 1/4 of a cup of cocoa powder or cacao powder
- Two vegan candy canes, crushed
How to make:
- Line a freezer-safe baking sheet or large plate with parchment paper.
- Crush the candy canes, then set aside 1/4 of the crushed candy canes for topping the truffles.
- Mix all of the ingredients (except for 1/4 of the crushed candy canes) in a large bowl, then roll the dough into one inch balls.
- Place the truffles onto the lined baking sheet/plate, then top them evenly with the remaining 1/4 of the crushed candy canes.
- Freeze the truffles for at least one to two hours to set.
- Serve and enjoy!
*Store the truffles in the freezer, NOT in the refrigerator or else they will “melt”
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