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Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Chocolate fans, this one is for you.
Dark chocolate truffles covered in more dark chocolate and sprinkled with crushed candy canes. If Christmas had a taste, these might be it.
I’m so glad that chocolate is back in my good graces. I could barely touch the stuff while pregnant and now I’m making up for lost time. I had a major craving for dark chocolate a few weeks ago and ta-da, these truffles were born.
I’ve made the base of these truffles several times and they are practically fool-proof. Get the good chocolate for these- they are worth it. I usually buy a mixture of dark and milk chocolate bars from Trader Joe’s but feel free to sub in your favorite. And, of course, a dairy-free chocolate to keep these vegan if you wish.
Finely chop the chocolate, then pour warm coconut milk and maple syrup over. Cover with a towel to allow the heat to stay in and melt the chocolate, then whisk together. You’ll be rewarded with a thick chocolate mixture. Place that in the fridge to harden, then form into truffles.
I use this tablespoon scoop to make the truffles, but hands also works (it’ll just be messier).
To finish, drizzle on more dark chocolate and sprinkle on crushed candy canes. Keep these stored in the fridge or freezer for a yummy, pre-made dessert. I’ve been loving these with a cup of peppermint tea in the evening!
If you try this recipe, let me know! Leave a comment, rate it, and tag your Instagram photos with #delishknowledge . I absolutely love seeing your creations. Happy cooking!Print
Dark Chocolate Peppermint Truffles! These truffles are ultra-rich, perfect for holiday gifts! Vegan and gluten-free, super easy to make!