My goal in creating new recipes is to create that sense of familiarity for me and my guests. I’m always looking for ways to make ‘cleaner’ versions of food I loved growing up. Before I removed refined sugar from my diet I would often have frozen chocolate peppermint patties sitting in my freezer and it would be the perfect, spring and summer snack. They aren’t too bad in fall and winter too.
This is my version; a more refined, good-for-you version. Enjoy!
peppermint chocolate truffles
(makes about 12 truffles)
what you’ll need:
- ½ cup (125 mL) maple Syrup
- 1 cup (250 mL) cacao powder, divided
- 1/3 cup (75 mL) unscented coconut oil
- 1 tbsp (15 mL) pure vanilla extract
- 1/4 tsp (1 mL) sea salt
- ¼ tsp (1 mL) peppermint oil (see tip)
instructions:
1. In a large mixing bowl combine maple syrup, 1/2 cup (125 mL) cacao powder, coconut oil, vanilla, salt and peppermint oil and whisk until ‘chocolate’ mixture is smooth.
2. Transfer mixture to a smaller container and place in the freezer until firm, about two hours.
3. Place remaining cacao powder in a mixing bowl.
4. Remove the ‘chocolate’ mixture from the freezer and, working quickly, separate into 12 equal portions (imperfect small round shapes.
5. Gently place each portion (ball) into the cacao powder and roll to coat. Place in an air-tight container and freeze for another hour.
6. Store truffles in the freezer for up to three months.
chef jordan’s tips:
- Peppermint oil can be found in the baking section of your grocery or health food store.
