White Chocolate Peppermint Truffles

These decadent truffles were inspired by my PB Chocolate Truffles (you can find the recipe here). They’re rich in flavor but uses no flour, refined sugars or dairy! I use all natural ingredients and healthy swaps to give it that same delicious texture and taste.

INGREDIENTS:

150g cashew butter
30g unsweetened dark cocoa powder
1 scoop (20g) collagen powder
1/2 cup granulated erythritol
1/2 tsp pure peppermint extract

Optional: 2-3 Tbsp water

Chocolate coating:
Approximately 1/3 cup white chocolate chips
1-2 tsp coconut oil
About 2 candy canes, crushed

DIRECTIONS:

Add all dry ingredients to a large bowl and whisk together. Add the peppermint extract and nut butter, then mix well with a wooden spoon. You may also knead with your hands into a large ball; you want it cookie dough consistency. If it is too dry & crumbling too much, add a tbsp of water at a time until it sticks together. Optional: Chill in the fridge for at least 15 min.
Once chilled, take the dough and form into small balls (I measured mine at 15g each). Place on parchment paper.

Make the chocolate coating: Microwave the coconut oil & chocolate until melted (can also melt in a saucepan on low temp the stove top). Microwave at 15 second intervals and stir well. Be careful to not overheat. Less time is always better!

Drizzle the chocolate over the PB balls or may drop the balls into the chocolate & use a spoon to fully cover them in chocolate. Place back on paper until set. Add optional sprinkles etc. at this point, as the chocolate dries fast. I recommend placing the entire sheet of truffles in the fridge or freezer to set for at least 15 minutes before transferring.

Once the truffles are set and the chocolate has hardened, store the truffles in glass containers in the fridge or freezer. Store in freezer or fridge before serving.

Makes approximately 16 truffles. Enjoy!