Yields 26 truffles
INGREDIENTS
Truffles
1 ½ cups shredded organic coconut
4 Tablespoons organic coconut oil, solid
3 Tablespoons maple syrup
pinch of salt
2 crushed organic candy, divided
Chocolate Coating
1 cup chocolate chips
1 teaspoon coconut oil
½ teaspoon peppermint extract
INSTRUCTIONS
Truffes
Place the truffle ingredients (except the crushed candy cane) into a food processor.
Process until combined, scraping the sides down as needed.
Take the blade out of your food processor and mix in ¾ of the crushed candy cane. Leaving the remaining ¼ for the topping.
Using a teaspoon, scoop out a full spoonful of mixture and roll it into a ball. If the mixture is too soft to handle, place it in the fridge for about 15 minutes before rolling into balls.
Once the truffles are rolled, allow them to harden in the freezer for 10 min.
Prep the chocolate just before removing the truffles from the freezer.
Chocolate Coating
In a double boiler, or equivalent, add the chocolate coating ingredients: chocolate chips, coconut oil and peppermint extract. Gently mixing, heat the chocolate over medium-low heat until it is melted and smooth. Turn the heat all the way down.
Using a fork, dip a truffle in the chocolate. (Alternatively, you can use a toothpick inserted into the truffle to help dip them in the chocolate.) Place on a baking sheet, or sturdy cutting board, lined with parchment paper and sprinkle with crushed candy cane.
Chill in the freezer for at least 15 minutes before storing
Store single layer in a lidded container in the refrigerator, or freezer for a firmer truffle.
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