Easy Peppermint Truffles & Instant Hot Chocolate (dairy and processed-sugar free)

It will definitely be a white Christmas over in our neck of the woods. We’ve got enough snow to go around, and each day, we’ve been trying to get out and enjoy it in some way. On cold blizzard-y days we might go for a short walk, on warmer days we might hit the slopes and go sledding. I always feel like no matter the weather it’s still important to get a little fresh air and exercise. Something that rubbed off on me in our years in Norway.

The best part about these winter excursions is coming back inside where it’s cozy and warm and enjoying a comforting snack. Which occasionally includes this simple and quick recipe that is dairy and processed-sugar free. I whip these together before we leave the house and they’re ready and waiting to be stirred into mugs of warm milk upon our return, or eaten straight up as a special Christmas treat.

I’m a sucker for homemade truffles at Christmas time. These have the perfect consistency and I love that they are full of feel good ingredient. Still an indulgence, for sure, but one I can feel good about serving my family and any company I receive, no matter their dietary restrictions. Which also makes these a great gift for those that may have food sensitivities.

Lightly sweetened with a peppermint kick these are a versatile item to have on hand for any surprise visitors or last-minute gifts. They are velvety and soft straight from the fridge and melt easily into milk transforming it into hot chocolate in seconds. I hope you enjoy it as much as we do!

Easy Peppermint Truffles & Instant Hot Chocolate

Serves: 6 large truffles or cups of hot chocolate
If you will be eating these as truffles and not in hot chocolate feel free to divide the mixture into 12 mini muffin cups for smaller portions.

Ingredients

• 1/2 cup cocoa powder (preferably Dutch-processed)
• 1/3 cup organic virgin coconut oil, melted
• 1/3 cup pure maple syrup
• 3/4 teaspoon pure peppermint extract
• pinch salt

Instructions

1. Stir together cocoa powder and oil until smooth. Add maple syrup, peppermint and salt. Stir until evenly combined. Divide between 6 paper-lined muffin cups. Shake or tap the pan to smooth out. Place in the freezer for 20-30 minutes, or until firm to the touch (you can also place it directly into the fridge but it will take longer to firm up). Serve immediately or store, covered, in the fridge.

To Make Instant Hot Chocolate

1. Heat one cup of milk or desired milk alternative (such as almond milk) until steaming. Stir in one truffle disk until melted. Serve