No Bake Peppermint Chocolate Truffles {5 Ingredients}
Fudgy, gooey peppermint chocolate center, topped with a decadent dark chocolate coating that delicately melts in your mouth. These peppermint chocolate truffles are the perfect snacks, or dessert to store in the freezer during the holiday season or all year round.
These peppermint chocolate truffles are made with whole foods ingredients and require no bake time.
They are the perfect treats for the holiday season.
If you know me, I always have a batch no bake energy bites in the freezer.
I love making them different flavors, and this season? It’s Vegan Gingerbread Chocolate Truffles and Buckeye Balls and these peppermint chocolate energy bites.
They’re more like a peppermint chocolate energy bite so you could even eat them as a pre or post workout snack.
It’s the perfect nightcap, afternoon, or midday snack to satisfy those chocolate cravings and add an energy boost to your day. However, these are my go-to post-workout snacks.
Ingredients Used for Peppermint Chocolate Truffles
All you need for these drool-worthy peppermint chocolate truffles are 8 simple ingredients listed below.
For the chocolate ball:
- Raw cashews, soaked
- Medjool dates, pitted
- Cacao powder
- Peppermint extract
- Pinch of salt
- Pea Protein Powder or coconut flour (optional)
For the chocolate coating:
- Dark chocolate, melted
- Coconut oil or Nut butter of choice
A few tips from Shuangy:
- Adding coconut oil or nut butter to melted chocolate will reduce the cracking of chocolate.
- If the batter appears to be too wet, you can add additional pea protein powder or coconut flour one tablespoon at a time. Both of these ingredients absorb moisture so it can help balance the texture. If you add too much, it could make the batter too dry.
- If you like the “white peppermint balls” in the middle, you can omit the cacao powder.
Additional toppings of your choice
- Crushed peppermint candy canes
- Coconut sugar crystals
- Sprinkles
- Dark chocolate shavings
- Crushed cashews (or any nuts you prefer)
If you choose to add any additional toppings, be sure to add them immediately after dipping in melted chocolate since the chocolate will harden quickly.
How to Make Peppermint Chocolate Truffles
Start with prepping your cashews by soaking them in water overnight with a pinch of salt. You could also soak them in hot water for 2 hours. Drain and rinse.
Now, allow the mixture to chill in the fridge for an hour or freezer for 20 minutes to make it easier to roll dough into balls.
Lastly, dip chilled peppermint chocolate balls in melted chocolate for the chocolate coating.
Tips for the Best Peppermint Chocolate Truffles
- Lightly wet hands before rolling dough into balls to prevent sticking.
- Freeze the peppermint chocolate balls for 20-30 minutes before dipping in chocolate.
- Stick a toothpick in the chocolate truffles to make dipping easier.
- Wait until melted chocolate cools slightly before dipping.
- If using crushed candy cane, sprinkle on top immediately after dipping, the chocolate coating solidifies quickly.
The Easiest Way to Store Peppermint Chocolate Balls
My favorite way to store these peppermint chocolate truffles is in the freezer because I like to make extra and keep them on hand.
But you could also store them in the fridge for up to a week.
Whichever way you choose, just make sure to keep them in an airtight container.
What’s your favorite peppermint chocolate recipe? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:Peppermint Chocolate Truffles {No Bake}
Ingredients
- 2 cups raw cashews, soaked
- 8 – 10 Medjool dates*
- 1/3 cup Pea Protein Powder**, Optional
- 1/3 cup cacao powder, Optional
- 1 tsp peppermint extract
- A pinch of sea salt
Ingredients for Rolling
- 1 cup Dark Chocolate, Melted
- 1 tbsp coconut oil ***
- Crushed Candy cane
Instructions
- Soak raw cashews overnight with a pinch of salt (or soak in hot water for 2 hours). Drain and rinse.
- In a food processor, pulse together raw cashews, dates (pits removed), until gooey and smooth.
- Add protein powder, cacao powder (if using any, sea salt, and peppermint extract. Blend until doughy.
- Chill in the fridge for an hour or freezer for 20 minutes (makes it easier for rolling)
Toppings for Peppermint Chocolate Truffles- In a microwave-safe bowl, melt about 1 cup dark chocolate of your choice with a tablespoon of coconut oil or nut butter of your choice. **
- Scoop dough into desired sized Peppermint truffle balls. Dip in melted chocolate until fully covered, sprinkle with crushed candy canes (optional)
Notes
- ** If the dough appears to be too wet, add 1 tbsp pea protein powder or coconut flour at a time (up to 3 – 4 tbsp). Pea protein powder and coconut flour absorb moisture in the dough. So you don’t want to overdo it which may result in a dryer texture.
- *** You can use coconut oil or smooth nut or seed butter of your choice. This step will help reduce cracking once the chocolate consolidates
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
