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Don’t for one second think that just because these dark chocolate peppermint truffles are healthy that they actually taste healthy. Nope. They taste of decedent, rich, dark chocolate-y goodness with a hint of cooling peppermint.
Christmas dessert perfection.
I love the peppermint and chocolate combo all year long but it’s extra special during Christmas. Something about chocolate and peppermint instantly makes me think of Christmas trees and opening gifts, and snow. Anyone else?
Let’s discuss what’s inside these dark chocolate peppermint truffles that makes them healthy.
The base starts off with nuts (I used almonds and pecans, but almost any kind will do) and cocoa powder. Dates to sweeten and help hold things together, along with peppermint extract for that minty taste. Melted dark chocolate to coat the truffles. And if you’re feeling festive 1 or 2 crushed candy canes to sprinkle on top of the truffle. It adds a nice little crunch and gives a hint as to what the flavor is.
That’s it you guys, Healthy, clean ingredients FTW. And trust me when I tell you that they don’t taste healthy. The dates are well hidden by the cocoa powder but they offer the perfect amount of sweetness and a nice creamy texture. No one will know.
Bonus: these dark chocolate peppermint truffle are vegan and gluten free. Perfect for serving to a crowd or sharing with friends.
I mean just look at that rich, creamy dark chocolate goodness coated in more dark chocolate. You know you wish you were the one to take that bite out of that dark chocolate peppermint truffle, don’t you?!
One of the many perks of being a food blogger/food photographer!
Is your mouth watering yet? Cause I’m tempted to go grab one of these dark chocolate peppermint truffles out of my fridge and eat one…and before lunch too!
And yes, I have eaten one of these truffles as a breakfast dessert! Breakfast dessert? Yes, It’s a new thing that I just created! I mean why not, we know exactly what the ingredients are in these truffles – no guilt and no shame. Just pure deliciousness!
So go ahead make a batch of these dark chocolate peppermint truffles and add them to your dessert tray for Christmas. Or wrap them up as an edible gift, or include them in a cookie swap (yes I know they’re not cookie but it’s fun to switch it up).
Best part is they only take 25 minutes to make (aside from the resting time for the chocolate to set) and they will last in your fridge for 2 to 3 weeks so they are ideal for making in advance. Or you could be like me and enjoy one as a breakfast dessert every few days.
Healthier desserts make me so, so happy!
Don’t get me wrong, as with any of my healthier desserts I still consider them an indulgence. But it’s an indulgence that makes my mind and my body feel good. Which is all we want in life, right?
Loaded with fiber, healthy fats, healthy carbs, and plenty of dark chocolate antioxidants you can’t go wrong.
Let the Christmas parties and festivities begin. We will be here with a batch of our dark chocolate peppermint truffles ready to make the most of the season!
Healthy Dark Chocolate Peppermint Truffles
- Prep Time: 25 mins
- Total Time: 25 mins
- Yield: 31 small truffles 1x
- Category: Dessert, Chocolate
- Cuisine: Gluten Free, Vegan, Vegetarian
Description
Dark chocolate peppermint truffles are the perfect dessert for the holidays. They’re packed with healthy ingredients but they taste indulgent. EASY to make too!
Ingredients
- 15 pitted medjool dates
- 2 cups raw nuts (such as pecans, walnuts, almonds, or cashews – I used 1 cup pecans and 1 cup almonds)
- 1/2 cup + 2 tablespoons unsweetened cocoa powder or cacao powder
- 1/4 teaspoon salt
- 2 teaspoons peppermint extract (or more if you like it really minty and depending on how strong your extract is)
- 1/2 teaspoon pure vanilla extract
- 1 to 3 tablespoons filtered water (if needed)
- Chocolate shell
- Optional: 1 to 2 candy canes
- 8 ounces dark chocolate bar (use a dairy free/vegan chocolate bar to to keep the recipe vegan)
- 1 teaspoon coconut oil
Instructions
- Prepare: Soak the pitted dates in hot water for 10 minutes. Line a large rimmed baking sheet with parchment paper or silpat mat and set aside.
- Process the nuts: Add the nuts to a food processor. Pulse until a fine meal forms, not too much otherwise it will turn into nut butter. Add the cocoa powder and salt and pulse until well combined. Remove to a bowl or dish and set aside.
- Process the dates: Drain the dates and add them to the food processor. Pulse until the dates are broken down, or until a nice ball forms. Remove the dates and add the nuts and cocoa powder back to the blender. Break the date ball into pieces and add it to the food processor.
- Finish the batter: Add the peppermint extract and vanilla extract and pulse until everything is well combined. If the batter looks like a ball (see picture in post) than you can stop here. If it looks dry than pulse in 1 tablespoon of water at a time until a smooth ball forms.
- Form truffle balls: Form 1 tablespoon of the truffle batter into round balls using your hands – squeeze the dough together in your hand so it sticks and then roll the ball around between both hands – place each ball on the parchment lined baking sheet. You should have about 31 balls.
- Break up the candy cane: Optional step. You can skip if you don’t want to garnish it with candy cane dust. Place the candy canes in a ziplock bag and use mallet to crush the candy. If found finer pieces were easier to eat.
- Melt the chocolate: Break up the chocolate bar and place it into a microwave safe bowl along with the coconut oil. Melt on high for 30 second intervals, stirring between each one, until the chocolate is completely melted.
- Coat the truffles: Place 1 truffle into the melted chocolate and use a fork to mix it around so that it is evenly coated. Use the fork to lift the truffle from the melted chocolate and allow excess chocolate to drain off the truffle through the fork tongs – place the truffle onto the parchment lined baking sheet. Sprinkle the truffle with a little candy cane dust (if desired). Repeat this process until you’ve worked through all of the truffles.
- Set: Allow the chocolate to cool and set, about 20 to 30 minutes. Store the truffles in an air tight container in the fridge for up to 2 to 3 weeks.
Notes
Chocolate: you may have some melted chocolate left over. I suggest you line a small plate with parchment paper and toss in some of your favorite nuts into the chocolate and allow it to cool on the parchment paper. Or you could make some chocolate covered strawberries!!! Extra treat just for you!
Coconut oil in chocolate: A little bit of coconut oil melted into the dark chocolate helps to keep the chocolate a little softer making it easier to eat. As in you won’t have the chocolate falling off in chunks when you first bite into the truffle lol.
Oooo this loos really good! I want to make this recipe and maybe make another batch with white chocolate instead! Thank you for the recipe
Awesome! I bet the white chocolate wold be good. Let me know how you like them! 🙂