By Kacy Franzen, Outreach Coordinator
Isn’t holiday baking great? Unless you’re lazy. Then you know what’s better than holiday baking? Not baking!
For example, melting a couple of ingredients together and turning them into chocolate truffles with a festive candy cane coating—easy as that! So turn on some Christmas music, pour yourself a little vegan nog, and whip up these delightful little treats that your friends and family are going to love!
Candy Cane Truffles
Yields 12-16 truffles.
- 10 Peppermint Candy Canes
- 1 ½ Cups vegan chocolate chips
- ½ cup coconut cream
- ½ teaspoon peppermint extract
- Place the vegan chocolate chips in a mixing bowl and set aside. In a small saucepan, heat the coconut cream over medium heat for a few minutes until it begins to simmer. Pour the hot coconut cream over the chocolate chips and cover. Let the mixture sit for five minutes.
- Add the peppermint extract and gently mix everything together until melted and well combined. Refrigerate until firm, about 3 hours.
- While the chocolate is chilling, place the candy canes in a plastic bag. Use something heavy to smash them into little pieces (I used a rolling pin). You can also crush them up in a food processor.
- When the chocolate is chilled and firm, use a teaspoon to scoop out chocolate and form into little balls. Then roll the balls in the crushed candy canes to coat.
- Place the truffles on parchment paper and put them into the refrigerator to chill until you’re ready to share—or enjoy all to yourself!
Happy Holiday Baking and Non-Baking!
This Candy Cane Truffles recipe was loosely adapted from the Minimalist Baker’s 2-Ingredient Dark Chocolate Truffles recipe.