I can’t believe Thanksgiving has already come and gone! As I mentioned in a recent post, I am on a strict no Christmas ANYTHING until after Thanksgiving. I like to take it one holiday at a time. So now is the time! I am a big holiday baker, but I have to admit, my recipes of old are no longer what I consider to be desired. I decided to makeover some of my favorite holiday treats and see what happens. First up? Mint Chocolate Truffles. I used to make these but with lots of processed and sugar packed ingredients. Let’s just say one of the main ingredients was either Grasshopper cookies or Thin Mints.
I was happily surprised that the first try on these turned out to be perfect. I may still do a little experimentation, but these are certainly addicting as they are! The trick with these is processing the oats just enough. If you under process the oats, the texture will not be the same. I am sure you could also just use oat flour, but using whole oats is much easier on the wallet!
These will be a great holiday gift wrapped up in a box or an easy dessert to whip up for the last minute Christmas party. I hope you enjoy them as much as I do!
Clean Eating Mint Chocolate Truffles
1 cup oats (gluten free or regular, rolled or quick)
1 cup medjool dates, pitted (about 10 dates)
3 T cocoa powder (heaping)
3 T pure Maple Syrup
1/2 tsp Peppermint Extract
3/4 – 1 cup dark chocolate chips (regular, grain sweetened for no sugar added, or vegan chips)
2 T milk of choice
1. Put oats in food processor and run until oats become a flour like consistency.
2. Add dates and process until combined.
3. Add in peppermint, cocoa, and maple syrup and process until combined and a thick consistency. It may combine into one large ball.
4. Roll into one inch balls and place in refrigerator for at least 30 minutes.
5. To make the chocolate coating, use a double boiler method. Fill a small sauce pan halfway with water, and bring the water to a boil. Place a glass bowl with chocolate chips and milk on top. Stir constantly until smooth.
6. Roll truffles in the chocolate until covered and place on parchment paper. Place in refrigerator until shell has hardened.