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A stack of peppermint chocolate truffles.

Plant-Based Peppermint Chocolate Truffles

Print Recipe
Plant-Based Peppermint Chocolate Truffles are bite-sized vegan truffles with a burst of chocolate and peppermint flavors. These gluten-free treats are made with whole food plant-based ingredients.
Course Dessert
Cuisine American
Prep Time 20 minutes
Refrigeration Time 20 minutes
Total Time 40 minutes
Servings 15 truffles
Calories 180
Author Elizabeth

Ingredients

  • ½ Cup Cocoa Powder
  • ½ Cup Almond Flour
  • ⅓ Cup Almond Butter
  • ¼ Cup Date Sugar
  • 2 Tablespoons + 2 Teaspoons Maple Syrup
  • ¼ Teaspoon Peppermint Extract
  • ¼ Teaspoon Salt
  • 8 oz Vegan Dark Chocolate
  • Topping optional: crushed candy canes, sea salt, drizzle of chocolate

Instructions

  • In a medium bowl, mix the almond butter, cocoa powder, almond flour, maple syrup, date sugar, and peppermint extract.
  • Use a tablespoon to scoop the mixture and roll into balls.
  • Refrigerate the truffles while you melt the chocolate. Heat the chocolate in the microwave on ½ power. Stir every 30 seconds until the chocolate is melted.
  • Use a toothpick or spoon to cover each ball in chocolate. Place on a parchment-lined pan and refrigerate or freeze for 20-30 minutes to allow the chocolate to harden. Serve and enjoy!

Nutrition

Calories: 180kcal | Carbohydrates: 18g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 40mg | Potassium: 122mg | Fiber: 4g | Sugar: 12g | Vitamin A: 0.1IU | Calcium: 66mg | Iron: 2mg