Peppermint Chocolate Truffles

Happy birthday to me… Almost!

I am so excited around this time of year, as I have told you many times. But that’s okay. Let me tell you one more time: I LOVE THIS TIME OF YEAR OMG GIVE ME ALL THE SNOW.

The only downfall to this time of year is how many scheduled events there are to attend. Don’t get me wrong; I love going places.

But the high number of events allows for a little too much room to encounter a scheduling issue. Like Mitch and I encountered. Twice. In the last two days. And when that happens, you always know that it’s no one’s fault, but how could I know that it was scheduled during a day that I worked? Like he never mentioned it and was I really supposed to check the time that he put on the Calendar app that we decided to use as a communications system? Like what if I didn’t want to or didn’t think about it or was too lazy? Some men, amiright?

But it’s okay now. We got the scheduling issues ironed out, so now is the time for me to just prepare lots of yummy foody for the parties we go to.

I have been experimenting with chocolate truffles lately. I want to mimic as closely as I can the texture of Lindt lindor truffles because they are so so so good and I need them in my life again. I think I have a pretty darn good replacement that I created, and I will be posting more versions of the truffles as I widen my horizons from the peppermint chocolate. These ones will DEFINITELY do for now, though. They are soft and silky and smooth on the inside, and they are covered in a more firm chocolate coating, just like the lindor truffles.




For now, let me know what you think about these yummy little guys!

Vegan Peppermint Truffles
Serves 10
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Prep Time
30 min
Total Time
1 hr 30 min
Prep Time
30 min
Total Time
1 hr 30 min
For the shell
  1. ♥ 1/2+ cup semi-sweet chocolate chips (Ghiradelli are my favorites)
For the inside
  1. ♥ 1/2 cup coconut oil
  2. ♥ 1/4 cup maple syrup/ agave nectar
  3. ♥ 1/4 teaspoon peppermint oil
  4. ♥ 1/3 cup cocoa powder
  5. For garnish
  6. ♥ 2 crushed peppermint candy canes, crushed
  1. Melt the semi-sweet chocolate chips in a microwave safe bowl for about 1 minute, stirring at thirty seconds and stirring afterwards until smooth.
  2. Use spoon to spread the melted chocolate along the edges of a silicone mold (I used a mold that is made for cake pops, but you could use circular ones to try making them more lindor-esce, or you could probably even try using a silicone ice tray.
  3. Set the chocolate-lined mold in the freezer for at least 10 minutes while you prepare the inside of the truffle.
  4. For the inside, melt the coconut oil in a small saucepan over low heat. This is very important to make sure that the chocolate does not clump up from being overheated.
  5. Once the oil is melted, whisk in the maple syrup or agave nectar as well as the peppermint oil.
  6. Whisk in the cocoa powder quickly and stir until the mixture is smooth and liquid.
  7. Take the mold from the freezer, and fill each truffle mold with about 1 1/2 tablespoons of the liquid chocolate.
  8. Place the mold back into the freezer for about 30 minutes while waiting for the chocolate to solidify a bit more.
  9. After 30 minutes, you may need to reheat your chocolate chips for another 30 seconds in the microwave. Then you will just spoon about two teaspoons of the chocolate on top of the interior chocolate. Essentially, you will just be covering the inside of the chocolate to finish off your shell for the truffle.
  10. Generously sprinkle the crushed candy cane pieces over the top of the truffles, and place back into the freezer for about 30 minutes more.
  11. Pop them out of the silicone molds and gobble them up! Or chop them up to make delicious cupcakes like I am planning to do.
  1. ♥ The truffles will be hard if you eat them straight from the freezer, so I suggest leaving them in the fridge or on the counter once they have solidified completely. They should last at room temperature for at least three days.

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