Gluten-Free | Dairy-free
almond butter coconut oil maple syrup cacao or baking cocoa sea salt coconut flour peppermint extract white chocolate chips coconut oil candy cane
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.
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.
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.
Work quickly and carefully dip truffles one at a time into the melted chocolate, rolling and dunking until evenly coated on all sides.
With crushed candy canes sprinkled on top, these Brownie Truffles are a delightful Christmas cookie tray addition.
A delicious Holiday dessert that's gluten-free!