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Peppermint Chocolate Truffles

This nutrient-dense truffle will truly become your new favorite treat. It’s the unexpected peppermint truffle I now can’t live without. It begins with purple potatoes, naturally rich in antioxidants. The base is then coated in smooth, velvety dark chocolate blended with puffed quinoa. The shiny shell cracks open to reveal a creamy center bursting with macros and micronutrients you can enjoy again and again.

By Health Coach Ellen Postolowski

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Ingredients:

  • 1 cup cooked and roughly mashed purple sweet potato, about one large potato
  • ¼ cup of ground flaxseed
  • 6 pitted Medjool dates
  • 2 Tbsp of canned coconut milk, milk, and solid mixed
  • 2 scoops of protein powder
  • ¼ cup, plus two Tbsp of dark cacao powder
  • 1 tsp vanilla
  • 4-5 drops of peppermint oil
  • A pinch of salt

Chocolate Coating:

  • 1 cup dark chocolate chips, melted
  • 1 Tbsp of coconut oil
  • ¼ cup of puffed quinoa or brown rice cereal

Directions:

  1. In a blender or food processor, add potatoes, flaxseed, dates (soak in warm water for 5 minutes if they are not soft), coconut milk, protein powder, cacao powder, vanilla, peppermint oil, and salt. Process until the mixture is thick, smooth, and creamy.
  2. Roll out the dough between your hands into the size of a small two-bite ball. Place onto a parchment-lined baking sheet and freeze for 30 minutes.
  3. Melt the chocolate and coconut oil and stir until smooth and velvety. After 5 minutes, add in puffed quinoa. Roll each truffle into the chocolate mixture quickly. Using a spoon to hold the truffle and the side of the bowl is a helpful way to coat the ball quickly. Move the coated truffle back to the parchment paper and repeat.
  4. Refrigerate the truffles until serving and store extras in the freezer.
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