Description
Chocolate peppermint truffle bars are the ultimate EASY homemade Christmas candy recipe with a fluffy (think: 3 Musketeers!) mint filling sweetened with Medjool dates, a snappy dairy-free dark chocolate shell, and candy canes for festive fun on top!
Ingredients
Scale
- 200g (10-12) Natural Delights Organic Pitted Medjool Dates (20% off with code: FOF20)
- 2/3 cup (150g) water or milk of choice
- 1/2 cup (60g) coconut flour
- 1/4 cup (25g) cocoa powder
- 1 tsp peppermint extract or 1/8 tsp peppermint essential oil
- Pinch of salt
- 1 cup (180g) dairy-free chocolate chips, melted
- 1 tbsp coconut oil (optional)
- Crushed candy canes for topping(*see notes for an unprocessed option)
Instructions
- Whisk together coconut, flour, cocoa powder, and salt. Set aside.
- Blend the Medjool dates with the water/milk and peppermint extract/oil until as smooth as possible (a little lumpy is okay).
- Add to the dry ingredients and mix to form a thick dough.
- Press into a loaf pan or small rectangular dish (approximately 9×5 inches) lined with parchment paper for easy removal.
- Freeze overnight.
- Slice into 10-12 bars, and place back in the freezer.
- Melt the chocolate chips with the coconut oil, and stir until smooth.
- Did the bottoms of each bar in the chocolate, scrape off excess on the side of the bowl to create a very thin layer. Place on a pan/plate lined with wax paper, and re-freeze for 5 minutes.
- One at a time, spoon melted chocolate to coat the tops and sides. Before the chocolate is set, sprinkle on crushed candy canes. Repeat with each bar.
- Refrigerate until chocolate is set.
- They can remain out at room temperature for 30-60 minutes, but store in the refrigerator in an airtight container.
Notes
*For an unprocessed alternative to candy canes for topping, try THIS instead.
Keywords: vegan, dairy-free, christmas, no bake, holiday, candy, gift, easy, 3 musketeers, paleo, easy