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  • Kaylee Cubbison

Peppermint Mocha Brownie Truffles (vegan, gf, + no bake)

simple, decadent, and made with the new @chamberlaincoffee peppermint mocha blend!



holiday coffee blends >>



THE RECIPE:

yields abt 22 truffles

prep time: 15 min

total time (including cooling): 1 hour

ingredients

for the truffles-

1/3 cup chocolate chips

2 1/2 tbsp coconut oil

3/4 cup brewed @chamberlaincoffee peppermint mocha blend

1/3 cup almond butter (can sub other, but i recommend one with a mild flavor like cashew or sun butter)

1/2 cup coconut sugar

a dash of vanilla

1/2 tsp peppermint extract

1 1/4 cup almond flour

1/2 cup + 2 tbsp coconut flour

a sprinkle of salt

for the coating-

1/2 cup + 2 tbsp chocolate chips

2 1/2 tbsp coconut oil

a dash of peppermint

instructions

1. for the truffles- in a medium bowl, melt together the chocolate chips and coconut oil in the microwave in 30 second increments, mixing in between, until smooth. to the melted chocolate add in the coffee, almond butter, coconut sugar, vanilla, and peppermint, and mix.

2. then stir in the almond flour, coconut flour, and salt until a dough is formed.

3. line a baking tray with parchment paper, set aside. roll abt 1 1/2 tbsp of the dough into a ball and place on the sheet, repeat until all of the batter is used. put in the freezer for 20 minutes.

4. for the coating- in a small bowl, melt together the chocolate chips and coconut oil in the microwave in 30 second increments, mixing in between, until smooth. then stir in the peppermint extract.

5. take the truffles out of the freezer and one by one, dip them into the chocolate mixture (using a fork to dip each and tap off the excess) and place them on the parchment paper. repeat for all the truffles then place them in the freezer for 25 minutes, or until chocolate has hardened, and enjoy! (best stored in fridge)

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