Peace on earth and chocolate to all!
Don’t for one second think you have to skimp on the chocolate to be healthy for the holidays.
These chocolate peppermint superfood truffles are the perfect way to go walking in a chocolate wonderland. The decadent, rich, dark-chocolatey goodness will keep your spirits bright while the addition of superfoods will help keep you dashing through the season with a smile.
This recipe includes a potent blend of medicinal mushrooms that nourish the body, support the immune system, and power the mind. I’ve also included a packet of Spirit Dust, which contains my favorite adaptogenic herb, ashwagandha, to help fight festive stress.
Be merry & bright. Eat chocolate.
Chocolate Peppermint Superfood Truffles
½ cup cacao paste (or you could use ½ cup cacao butter + a heaping tbs cacao powder)
8 medjool dates, pitted
1 tbs coconut flour
¼ tsp Himalayan pink salt
1 packet Spirit Dust
1 tsp medicinal mushroom blend
2 tbs vanilla coconut butter
1 tbs vanilla bean ghee (or regular ghee, or butter)
1 tbs raw honey (get some local!)
½ tsp vanilla extract
2 tsp peppermint extract
In a food processor, chop the cacao paste into a fine powder. Add the salt, coconut flour, mushrooms & Spirit Dust and mix well. Pulse in the dates until blended well. Add the remaining ingredients and blend until nice and creamy.
Transfer your truffle filling to a bowl and refrigerate 20 minutes. Remove and roll into small balls. Store in the fridge while you make the chocolate dip.
Make a double boiler (I use a pot of simmering water topped with a heat proof class bowl), and add 1 cup semi-sweet chocolate chips + 1 tsp coconut oil. Mix until completely melted.
Dip the truffle balls in the chocolate, using a fork to tap the excess chocolate off. Add your favorite toppings! Need ideas? Crushed peppermint, shredded coconut, bee pollen…whatever you love!
Cool on parchment paper or on a wire rack. I like to throw this into the freezer to set. These will keep for a couple of weeks if you store them in the fridge or freezer.