Peppermint Brownie Batter Truffles are a guaranteed way to ensure you’re the life of the party!
OK, so it’s not a rock-solid guarantee, but at the very least, we know you’ll be really well appreciated. And why wouldn’t you be when you’ve got these soft and decadent little orbs of joy to share?
Find your center.
Close your eyes while biting into these Peppermint Brownie Batter Truffles and you will. Soft, chocolatey and rich they taste just like you’re licking the beaters after mixing up a batch of your favorite brownies with just a hint of mint. The best part? They’re made with wholesome, real food ingredients like almond butter, coconut oil, maple syrup and raw cacao so you can feel good about indulging in (and sharing) one or two this holiday season.
This video shows just how easy it is to make this Peppermint Brownie Batter Truffles!
The most wanted “cookie” on the holiday treat tray.
You know it’s true. There’s always that one cookie on the holiday tray that you know you need, but you arrive at the table just as someone takes the last one. Dang it! Except it’s not a cookie, it’s a truffle and you know that whatever its white chocolate shell is disguising it’s going to be delicious.
Make these. Make these now.
Whether it’s a holiday gathering or you just feel like having a sweet, satisfying and refreshing treat at home, you won’t regret making these easy 10-ingredient goodies. And because we know you’ll share, regardless of why you made them, we highly recommend making a double batch and stashing a couple in the back corner of your fridge so you have a chance to enjoy them, too!
Enjoy!
Video: How to make Peppermint Brownie Batter Truffles
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Peppermint Brownie Batter Truffles
You’ll never guess that the base of these truffles are made only with wholesome ingredients because they’re just like licking the spoon after mixing your favorite rich and chocolatey brownies with a pleasing tingle of mint. They should probably come with a warning, they’re that good!
Ingredients
- ¼ cup almond butter
- ¼ cup coconut oil
- 1–2 Tbsp. maple syrup
- 6 Tbsp. raw cacao or baking cocoa
- Pinch of sea salt (if almond butter is unsalted)
- 1 Tbsp. coconut flour
- Few drops of peppermint extract, to taste
- 6 ounces white chocolate chips (1 cup) (sub Enjoy Life chocolate chips for dairy-free/paleo)
- 1/2 tsp. coconut oil
- 1 candy cane, crushed, for garnish (such as TruJoy Sweets candy canes which are free of gluten, dairy, soy, corn syrup and artificial colors)
Instructions
- Place almond butter, coconut oil, maple syrup and cacao powder in the bowl of a food processor. Process until smooth, stopping to scrape down sides as needed.
- Stop processor and add coconut flour. Process just until a ball of dough starts to form. Add peppermint extract and process again until mixed well. May need to add an extra 1/2-1 Tbsp. of coconut flour for dough to come together.
- Working quickly, roll dough between your palms to form 12 equal-sized balls. Place on plate in the fridge and allow to chill at least 30 minutes.
- When ready to dip, place chocolate chips and coconut oil in glass bowl set over a pan of simmering water to simulate a double boiler. Stir occasionally until completely melted and smooth.
- Using a fork or wooden skewer, work quickly and carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides. Sprinkle with crushed candy canes, if desired.
- Transfer to a parchment lined baking sheet and return to the fridge until chocolate hardens.
- Store truffles in a covered container on the counter for up to 3 days or in the fridge for up to 2 weeks. If refrigerated, allow truffles to sit at room temperature for 20 minutes before serving to allow centers to soften a bit.
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Nutrition Information
- Serving Size: 1 truffle
- Calories: 100
- Fat: 8 g
- Sodium: 50 mg
- Carbohydrate: 7 g
- (Fiber: 2 g
- Sugar: 4 g)
- Protein: 2 g
Dietary
What’s your favorite holiday cookie? We love cookies so tell us all about your favorites in the comments below.
Photo Credit: The photos in this blog post were taken by Jess of Plays Well with Butter.
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Any suggestions for nut allergies?! Coconut is all good, but can’t do any nut butters. Sunflower butter maybe?!!
Sunflower nut butter should work fine for this recipe as it’s consistency is very similar to that of nut butter.
What could I sub for almond butter? We have an almond allergy in my home.
Cashew butter works really well as a substitute for almond butter.
I had to use 6tbsp of coconut flour to get the dough to consistenty. Not sure what I did wrong? My coconut oil was melted instead of solid. Or I could have used too many drops of peppermint extract.
I don’t think you did anything wrong. Coconut flour is a really tricky ingredient to work with and we have found that the consistency isn’t always there from brand to brand so using your intuition and adding more until you got the right consistency was the right move. We hope you enjoyed the outcome!
I made these for an early Christmas dinner dessert and they were a hit! So delicious and very easy!
Definitely beware of the nut butter being too soft. I stopped adding coconut flour and opted to put the batter in the freezer for a few minutes. That did the trick.