RECIPE: Paleo Peppermint Truffles
by Robyn SchmidtPaleo Peppermint Truffles
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This easy and delicious peppermint truffle comes together quickly and is the perfect holiday gift or item to take to a cookie swap!
Author:Robyn Schmidt
Ingredients
1/2 cup light Coconut Milk
- 2 Tbsp Coconut Oil
- 10 oz Choc Zero or Lily's Dark Chocolate Chips
- 1/4 tsp Peppermint Extract
- Pinch Sea Salt
- Cacao powder for dusting
Directions
Pour the chocolate chips in a 1 qt glass bowl and add peppermint extract. Set aside
Add the coconut milk, coconut oil, and salt to a small saucepan. Heat over medium heat until oil is melted and mixture is warm, but not hot. It shouldn't simmer.
Remove from heat and pour the coconut milk over the chocolate chips. Using a wooden spoon or a silicone spatula, stir to even melt the chocolate.
Cover the bowl with plastic wrap and place it in the fridge to cool, stirring every 10-15 minutes. It's ready to use when it can be scooped with a spoon and doesn't lose its form.
Using a 1 tablespoon, scoop chocolate into small balls, rolling into uniform balls.Place on a parchment-lined baking sheet and place in the fridge to solidify.
Drizzle with additional melted chocolate, and raw cacao or chopped candy cane (we used 1 candy cane for the whole batch, adding a negligible amount of sugar)