These taste like the holidays — minty and chocolatey. They’re different than your typical truffle — a bit more firm, but they are a tasty holiday treat, and great to bring to a party. In fact, I brought these specifically to take to my friend, Laura’s house, over the weekend for a get together she hosted. They were a hit and I also decided that they will be my next seasonal flavor at Cultured Caveman, along with my staple, salted almond bites (find my recipe for these HERE).
If you don’t have coconut butter on hand, I imagine melted coconut oil will work too.
- 2/3 cup unsweetened cocoa or cacao powder
- 1 cup blanched almonds
- 1/4 cup unsweetened coconut shreds
- 1/4 cup softened coconut butter (I used this kind)
- 1 cup medjool dates, pits removed (about 10-12 large dates)
- 1/4 tsp sea salt
- 3/4 tsp peppermint extract (I like this brand) OR 2 drops high-quality peppermint essential oil (where to get good-quality essential oils)
- In the food processor, combine the almonds, cocoa powder, coconut and sea salt. Pulse until well combined.
- Next add the pitted dates, coconut butter and peppermint extract or peppermint essential oil. Blend until well combined. You may need to add half the dates, pulse, and then add the remaining. If needed, add more dates and coconut butter for added stickiness or sweetness.
- Once everything is mixed together well and there are no large chunks, dump the mixture into a large bowl. (Note: mixture may seem crumbly, but will stick together once you pack it. If it’s still too crumbly, try more dates and/or coconut butter as I mentioned above.).
- Roll into 1-inch balls (tablespoon-size) and chill in the refrigerator for at least an hour before serving. Alternatively, you can pack the mixture down into an 8×8 pan and cut into squares. These will keep for a 2-3 weeks in the fridge. You can freeze them as well.
Total time: 20 minutes + time for truffles to chill
Yields: ~24 pieces