I have a confession. I like chocolate. Big surprise, I know. But seriously…I really do. I like it a lot. And one thing I really like to do with chocolate is to combine it with other things. You know, there’s the classic chocolate and peanut butter. And then there’s chocolate and orange. And during the holiday season? There’s nothing like chocolate and peppermint. Just in case you don’t believe me, I intend to prove that point with these delicious Vegan Chocolate Peppermint Truffles.
Peppermint is such an odd word. It’s not as if it tastes anything like pepper. Is the word trying to suggest that peppermint is a version of mint that makes you sneeze? Following that train of thought would lead me to think that spearmint reminds is a mint made from little daggers.
Am I the only one that wonders about these kinds of things? I have NO idea.
All I know is if I plant peppermint in my garden, it grows like a weed. But it’s much better than a weed because I can put it in my tea. And it tastes good in chocolate.
See? I’m a very discerning taster.
I love that this recipe is SO easy to make. Because the holidays are so busy and family time can be so limited. As much as I might love spending the day in the kitchen (and I DO love that), the holidays kind of flip everything on its head. Ouch. It hurts when that happens!
I like to add a few easy to throw together holiday recipes to help save my sanity. Yes, that’s what the holidays have turned into for me – sanity preservation.
It’s like I’m looking for recipes/projects with a sort of big ROE (return on effort). Translation? What can I do that requires the least amount of effort and/or time, but doesn’t look like I skipped corners to my holiday guests or family. Wow. Is that the ultimate definiation of lazy or what?
Of course, I like the idea of having these Chocolate Peppermint Truffles sitting on a tray for our family dinner. Not only because they were easy to make, but also because they’re just so dang yummy!
They’re kind of cute too.
Hain Celestial is sponoring a Pin to Win $100 contest. To learn more, follow Hain Celestial on Facebook or follow Hain Celestial on Pinterest. And while you’re at it, head over to The Holidays with Hain Celestial Pinterest board and Pin to Win $100 in Hain Celestial products (like the ones listed in the recipes below). You’ll find all the details about the program right there on the Pinterest board!
This is a sponsored post. I’ve been compensated and ingredients were provided to develop and photograph this recipe from Hain Celestial. The many opinions I have on a variety of topics, including today’s post, are completely and entirely my own.
- 13.5 oz can coconut milk (not the "lite" variety)
- 2 Sunspire Organic 42% Cacao Chips 9 oz packages
- ½ teaspoon peppermint extract
- ¼ - ½ cup cocoa
- ¼ cup peppermint candy crumbles (about 15 candies crushed)
- Optional toppings — chocolate sprinkles
- Combine coconut milk and Organic Cacao Chips in a microwave safe bowl. Stir to combine. Microwave for one minute, stir and microwave in additional 22 second increments, stirring between each.
- When the chocolate is melted and stirred, add the ½ teaspoon of peppermint extract. Stir to combine. Cover and refrigerate for at least two hours. The goal is to get the mixture to firm up, but not too much. (Note, if the truffle dough gets too firm, just set it on the counter for 20 - 30 minutes to soften it up a bit).
- Use a melon baller or cookie dough scoop to create uniform size truffles. Roll each of them between your palms to create a smooth, round ball.
- Finally, roll the truffles balls in the cocoa and then sprinkle the top with the peppermint candy crumbles. You can easily crush the peppermint candies by putting them in a food processor and pulsing for a few seconds.
- Place in an airtight container and refrigerate until ready to serve.
- Note: You can keep make these Vegan Chocolate Peppermint Truffles ahead of your big event and store them in the fridge for a day or two or even up to a week. If you'd like to really plan ahead, prepare the truffles but do not roll them in the coating, place them in a freezer-safe container and freeze them. They will keep here up to two months (not that they'd last that long in my house). Then when you're ready, remove them from the freezer, let them sit at room temperature for an hour or two and roll them in the cocoa and sprinkle with peppermint candy crumbles before serving.
It’s the perfect holiday party recipe!