I’ve had several nights of insomnia in recent weeks, which is both unfortunate and fortunate. Unfortunate – I don’t get enough hours of sleep. Fortunate – Those extra awake hours have been some of my best brainstorming/recipe planning sessions! These truffles were a product of one such session.
I don’t know why it’s taken me until this year to discover the glory of truffle making, but better late than never! Truffles are on now officially on my list of favorite treats to make.
The great thing about discovering truffles this time of year is that they’re perfect for all the events that go along with the holiday season! Cookies are great and are often the go-to homemade treat to bring to a Christmas party, but my goodness truffles are a lot easier to make. Plus they maintain their integrity longer than cookies, so you can even make them a couple days in advance without worrying!
My favorite element of these truffles is the two-tone filling. No one expects it! It’s so fun watching someone take a bite, look down at the truffle, and then react in surprise when they discover the inside is a white + pink swirl.
I will point out that the two-tone is optional though. I use a natural food coloring for this recipe – red beet root powder – but you can omit it completely if you like and just have a pure white filling. I’m really not a fan of the freaky ingredients in traditional red food coloring, so my recommendation is the beet root powder, some other natural coloring, or none!
My second favorite element of these peppermint truffles is the textures! The outer chocolate coating gives you an initial gentle crunch which quickly melts away to the super creamy filling. Which then leads to total tastebud bliss. Yes please.
- 1 cup raw cashews, soaked overnight* and drained
- 5 Tbsp pure maple syrup
- 3 Tbsp unsweetened almond milk
- 2 ½ tsp peppermint extract
- ½ cup coconut oil, melted and cooled
- ¼ tsp red beet powder (optional)
- 12 oz. dairy-free chocolate chips
- 1 tsp coconut oil
- Add all filling ingredients (except red beet powder) to a high-speed blender and blend until completely smooth and non-gritty.
- Set aside ⅓ cup of mixture in a small bowl. Pour remaining mixture into shallow container, seal, and place in refrigerator.
- Add beetroot powder to the reserved ⅓ cup mixture and whisk vigorously until thoroughly combined. Cover bowl with plastic wrap (or transfer to a sealable container) and place in refrigerator.
- Let both mixtures chill for 1-2 hours or until set and moldable.
- For each truffle, scoop out ~½ Tablespoon of white mixture and ~½ teaspoon of red mixture and roll into a ball (your hands will get a little messy!). Place on a parchment-lined baking sheet. Chill truffles in freezer for 30 minutes or until set.
- Add chocolate chips and coconut oil to a microwave-safe bowl. Microwave in 30-second increments, stirring between each, until fully melted.
- One at a time, use a fork to dunk truffles into the chocolate and shake/tap off the excess. Return each to parchment paper. Refrigerate for a few minutes until chocolate is hardened, then enjoy!
- Leftover truffles can be sealed in an airtight container and stored in the fridge for up to at least a week.