I love chocolate and peppermint around the holidays. Pumpkin Spice in the fall, peppermint chocolate mocha in the winter. Cozy.
I used Vega One chocolate protein powder in this recipe and needed the full 1/2 cup of milk and got 7 truffles.
Heads up - you can buy single-serve packets of protein powder in the supplement section so you don't have to commit to a $40 tub if you dont' need to! I like protein powders that are plant-based and that have less than 5 grams of sugar per serving.
4 pitted medium dates
2 scoops chocolate protein powder
1/2 cup almond or coconut milk
2 T. dark cocoa powder (unsweetened)
1/4 cup almond flour
sweetener to taste - I used 4 T. of pyure (stevia blend, measures like sugar)
1 tsp peppermint extract
Chocolate coating: 1/4 cup dark chocolate chips
2 tsp coconut oil
In food processor, pulse all truffle ingredients except milk. Drizzle in milk 1/4 cup at a time until the mixture seizes up and forms a ball. It will look like crumbs until enough liquid and mixing occurs. If you overdo the liquid, add more protein powder or almond flour. Taste for sweetness (keep in mind it does taste sweeter at the end since they get coated in chocolate). The dough should be firm.
Using a couple teaspoons or a mini ice cream scoop, make balls and lay out on parchment paper. I got 7 out of my mixture, each a hefty 1-inch or so.
Melt the chocolate chips and coconut oil in the microwave 15 seconds at a time, stirring, until smooth and glossy. Work quickly with two forks as tongs to delicately roll the truffles in the chocolate and lay back out on the parchment (if it's too soft, freeze those truffles for a few minutes). Drizzle the leftover chocolate on top before you eat it all with a spoon.
Chill for at least an hour and store in the fridge. You could be fancy and top with crushed peppermint pieces before chilling!