Candy Cane Cookie Dough Truffles (GF, DF)
Wondering what sweet treat to make for the holidays this year?! These Candy Cane Cookie Dough Truffles are the perfect dessert to spread cheer this year! They are sweet and rich with a pop of peppermint flavor, without being too overpowering. Make these for yourself or bring them to a holiday party if you really want to impress your host or hostess!
1 ½ Cups almond flour
¼ Cup coconut flour
¼ Cup monkfruit sweetener
1 tsp pinch of salt
6 Candy canes
⅓ Cup maple syrup
3 Tbsp cashew butter (optional to substitute with peanut butter)
2 Tbsp liquid coconut oil
2 tsp vanilla extract
¾ Cups milk or dark chocolate chips (to keep dairy free, use vegan chocolate)
Optional Topping: 1/4 Cup white chocolate chips (to keep dairy free, use vegan chocolate)
Add the candy canes to a zip lock bag and use a hard object to smash the candy canes to crumb sized pieces. Set aside.
Add the almond flour, coconut flour, monkfruit, and salt to a large bowl and whisk to combine. Add 2/3 of the smashed candy canes to the dry ingredients, saving the rest to top, and whisk to combine. Set aside.
In a medium sized bowl, whisk together the maple syrup, cashew butter, coconut oil, and vanilla extract.
Add the liquid ingredients to the large bowl with the dry ingredients and use clean hands to kneed the mixture until you have a fully combined dough.
Use an ice cream scoop or tablespoon to scoop even sized truffles, about 1" round. Roll the dough in your hands to create smooth truffles and place on a parchment lined tray. Repeat with the remaining dough.
Place in the freezer for at least 4 hours or overnight.
Once the truffles have firmed up, melt the milk chocolate in the microwave in 20 second increments, stirring in between (or on a double boiler). If topping with the white chocolate drizzle, melt the white chocolate in the same manner, then transfer it to a small zip lock bag and set it aside.
Using 2 forks, dip and roll each truffle, one at a time, into the melted chocolate. Tap off any excess chocolate and place directly on the lined tray. If you are adding the white chocolate drizzle, skip to step 9. If you are not adding the white chocolate drizzle, immediately top each truffle with the remaining crushed candy canes.
If adding the white chocolate drizzle, cut a small piece of the corner of the zip lock bag and use as a piping bag to drizzle the white chocolate over each truffle. Immediately top with the remaining crushed candy canes before the chocolate hardens. Have fun with this part, you can't really mess it up!
Allow the chocolate to set for 1 hour. To speed up the process you can place them in the fridge for 20 minutes.
Storage: store in an airtight container in the fridge for up to 7 days or in the freezer for up to 3 months.