Chocolate Peppermint Truffles
• 1 ½ cups Anthony’s Goods Unblanched Almond Flour (Meal) • 3 tbsp Anthony’s Goods Cocoa Powder • 3 tbsp honey • A splash of plant milk • ½ tsp peppermint extract • 4 oz dark chocolate, for coating • Crushed candy canes, for topping
A gluten free treat for the holidays! These chocolate peppermint truffles are sweetened with honey and coated with dark chocolate. Crushed candy cane brings a subtle crunch and pepperminty boost to these soft-centered sweets. 1. In a medium bowl, whisk together the unblanched almond flour and cocoa powder. Add the honey and mix well. If needed, add a splash of plant milk to bring everything together into a soft cookie dough texture. Mix in the peppermint extract at the end. 2. Place the dark chocolate in a microwave-safe bowl. Heat for 30 second intervals, stirring in between, until fully melted and smooth. 3. Use a tablespoon cookie scoop to scoop up the filling and roll it into a ball using your palms. Coat in the melted dark chocolate and sprinkle with the crushed candy canes. 4. Repeat until the filling is finished, then place the truffles in the fridge for about 20 minutes, until the chocolate has hardened.