spread cheer — with dark chocolate + peppermint truffles

If pumpkin spice is the flavor of the fall, chocolate peppermint is at the top of the list for winter. This decadent truffle recipe will satisfy your holiday treat cravings, while still being dairy-free and (mostly) refined sugar free.

If mint isn’t your thing, add a little vanilla extract – which is also a way to carry this recipe through the rest of the year.

They’re perfect to share or gift this season — or just as a treat to yourself.

Other festive holiday treats:

Best ever granola
Jam dot cookies
Triple seed brittle

Dark chocolate peppermint truffles


1 cup medjool dates, pitted
¼ cup creamy almond butter
¼ cup cocoa powder (+ extra for rolling)
¼ cup chopped dark chocolate (can use cacao nibs if avoiding sugar)
½ teaspoon peppermint extract
½ teaspoon sea salt


Add dates, almond butter, cocoa, chocolate, peppermint, and salt to food processor. Process until ingredients stick together and form a ball – about 2 minutes. Transfer to a bowl, and place in refrigerator. Let chill for at least 30 minutes.

Spread some cocoa powder on a plate (or bowl) – about ¼ cup. Use a mini scoop to portion truffles. Roll into balls, and then in cocoa powder. Continue until all truffles are finished.

I recommend letting the truffles set and firm in the fridge for a few hours before serving.


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