gluten-free | paleo
+ almond butter + coconut oil + maple syrup + cacao or baking cocoa + sea salt + coconut flour + peppermint extract + white chocolate chips + crushed candy cane
Place almond butter, coconut oil, maple syrup, and cacao powder in bowl of food processor and process until smooth.
Add the coconut flour and peppermint extract, process until dough ball forms.
Roll dough between palms to form 12 equal-sized balls. Chill for 30 minutes.
Melt the white chocolate chips and coconut oil together. Stir until smooth.
Dip the chilled truffle balls in the white chocolate and sprinkle with crushed peppermint, place on a parchment-lined baking sheet and return to fridge to harden.
You'll never guess the base of these truffles are made with wholesome ingredients because they're rich and chocolaty like a brownie with just a hint of peppermint.