Servings: 26 truffles
Calories: 96kcal
Equipment
- 2 medium microwave-safe bowls
- Parchment paper or wax paper
- Plate
Ingredients
Truffle Mixture
- 2 Cups Pitted Medjool Dates
- 2 Cups Hot Water
- 1 Cup Dairy-Free Dark Chocolate Chips
- ½ Cup Cashew Butter
- ½ Tsp Peppermint Extract
- 1 Pinch Kosher Salt
Topping
- 2 Tbsp Cocoa Powder
- 1 Crushed Candy Cane (optional)
Instructions
- Prepare the Truffles
- In a medium microwave-safe bowl, add dates and cover with water. Microwave until water is warm and dates are soft (about 1 minute). Or add hot water right away and microwave for just 30 seconds. Set aside.
- In a small microwave-safe bowl, add chocolate chips and microwave for thirty-second intervals until melted and silky smooth. Make sure to stir between intervals. Set aside.
- Remove the dates from the water and place into a large mixing bowl. Break up the dates on low speed with an electric mixer (does not have to be perfect, we will continue mixing). Add cashew butter and mix at low speed until combined. Add melted chocolate, peppermint extract, and a pinch of salt to the dates and cashew butter. Mix at low and medium speed until fully combined and resembles a sticky cookie dough.
- Line a baking sheet with wax paper or parchment paper. Grab approximately 1-1½ tablespoons worth of the mixture, roll into a ball and place onto a lined baking sheet. Repeat with remaining mixture. This yields approximately 26 truffles. Place baking sheet in fridge for 10 minutes.
- Remove baking sheet from fridge. Scoop cocoa powder onto plate. Roll each ball in the cocoa powder until all edges are covered. Refrigerate until serving.
- Serve with crushed candy canes (optional). Enjoy!
Nutrition
Serving: 1g | Calories: 96kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 3mg | Potassium: 112mg | Fiber: 1g | Sugar: 11g | Vitamin A: 17IU | Calcium: 19mg | Iron: 1mg
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