Peppermint Candy Cane Truffles are loaded with an irresistible candy cane crunch. They’re a great allergy-friendly holiday treat or the perfect homemade gift. Vegan, gluten-free, nut-free and only 6 simple ingredients to make! You don’t have to like the holidays to LOVE these truffles!
These addicting –seriously they are– Peppermint Candy Cane Truffles are minty, coconut balls of bliss. The mint flavor of the coconut center was left to the crunchy candy cane. While the chocolate coating comes from my gluten-free thin mint cookies. Adding peppermint to the chocolate, rather than the coconut center, gave these truffles that extra hint of mint that keeps you wanting more.
Peppermint Candy Cane Truffles are–
So, make a double batch and print some holiday gift tags for the perfect homemade gift.
Any extra chocolate coating can be used to make what my family calls “mint drops”. Place drops of the remaining mint chocolate, about a ¼ teaspoon size, on a piece of parchment paper and top them with any leftover crushed candy cane. Allow the drops to harden in the freezer for at least 20 minutes. Store in an air tight bag or container in the freezer.
30 minPrep Time
30 minTotal Time
Yields 26 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
1 cup chocolate chips
1 teaspoon coconut oil
½ teaspoon peppermint extract
- 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.
- 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.