This super easy and indulgent recipe for Chocolate Peppermint Truffles was created by Sam Eason (@samanthainperson) and features our Dark Chocolate Sunflower Seed Butter. For more recipes, check out her blog. Sam's original recipe uses coconut oil, but you can use melted vegan butter, or other neutral oil like avocado oil if you have a coconut allergy. If you enjoy making these, try our other recipe for Chocolate Brownie Bites for less of a dessert and more of a mid-day power snack.
- 1/2 cup Dark Chocolate Sunflower Seed Butter
- 1/2 cup maple syrup
- 1/4 teaspoon peppermint extract
- 1 1/4 cup oat flour
- 1 tablespoon cocoa powder
- 1/3 cup chocolate chips
- 1 tablespoon coconut oil, or other neutral oil or vegan butter)
- Sea salt
- candy cane, crushed
Combine seed butter, maple syrup, peppermint extract, oat flour, and cocoa powder in a bowl and mix.
Scoop a spoonful amount of mixture into your hand and roll it into balls/truffles. Place on a plate with parchment paper and freeze for at least an hour.
For the topping, melt chocolate and oil slowly in a microwave on medium power, or in a bowl over a simmering pot of water. Mix until smooth, being careful not to over-heat.
Drizzle or dunk the truffles. Sprinkle sea salt and chopped candy cane on top. Store in airtight container in the fridge or freezer!