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
Want to save this recipe?
Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!
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.
Last Step! Please leave a review and rating letting us know how you liked this recipe! This helps our business thrive so we can continue providing free recipes and high-quality content for you.
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.
This post may contain affiliate links which won’t change your price but will share some commission.
Would this work with dark chocolate dip?
Yes, definitely! Hope you enjoy these 🙂
Can I use Bob’s Red mill “Paleo baking flour” instead of coconut flour?
Can I just double the recipe or do I need to make each batch separately?
Can’t wait to make these instead of peppermint bark this year and include them in my goody boxes for friends and teachers! Thanks!
You could cure try! We have not tested this recipe with BRM paleo baking flour. IF you did give it a try, let us know how it turns out!
Do you really need the coconut flour? I don’t know if I want to buy it if I only need 1 tbsp
Both yes and no. Without the coconut flour, the texture is much stickier and it’s not as easy to roll into balls. However, you could probably substitute oat flour for the coconut flour or even use almond flour.
What could you use if you don’t have a food processor?
A blender could also be used!
I just tried to make these and I couldn’t get a dough to form. I kept adding coconut flour until it became too gritty to be palatable even if I got it to the dough stage. Perhaps my almond butter was too soft? I used Harvest Day creamy almond butter. I’m reluctant to try again and waste more cacao powder.
Hi Sarah,
It could be that your almond butter was too soft or that the room temperature was too warm. I’m not familiar with the Harvest Day brand so I can’t say for sure. When working with nut butter (which can be so different from brand to brand and even where you’re at in the jar) it’s best to pop the dough into the fridge or freezer for a little while to see if that firms up the dough.