Updated: Jan 1
Have a bunch of leftover candy canes from the holidays? Try out these naturally colored peppermint truffles! They are packed full of great nutrients and protein from the collagen and hidden veggies used to naturally color them. These truffles are a great way to start your new year off on a sweet (and healthy) start,
I'd recommend pairing these with some hot chocolate and a peppermint cane like this gal.
If you make this recipe or any of the others on my website, I'd love to see it! Tag me in a photo @figisisters on instagram!
Healthy White Chocolate Peppermint Truffles:
125 g - Beets - steamed and peeled
60 ml - Almond Milk
30 ml - Maple Syrup
136 g - Red Kidney Beans
90 g - Oat Flour
10 g - Collagen Gelatin Powder - sub cornstarch or arrowroot powder for vegan
45 g - White Chocolate Chips
14 g - Coconut Oil
4 - Candy Canes - crushed
½ tsp - Vanilla Extract
¼ tsp - Peppermint Extract*
¼ tsp - Salt
- To a high-speed blender, add beets, almond milk, maple syrup, red kidney beans, vanilla extract, and peppermint extract. Blend until completely smooth.
- In a bowl, add oat flour and salt. Whisk in beet mixture. Once completely smooth, add in gelatin powder and stir until completely dissolved.
- Allow mixture to chill in the fridge for at least an hour.
- Once firm, using wet hands, roll mixture into balls.
- Place balls on a parchment lined baking tray in the freezer*.
- While the balls are chilling, melt white chocolate chips and coconut oil in a double boiler or in the microwave.
- Once the chocolate is melted, remove the balls from the freezer and coat in the chocolate. While still wet, roll the balls in the crushed candy canes and place them back in the fridge for at least an hour to firm up.
- Peppermint extract can be extremely strong. Taste as you go and add more if needed to ensure the flavor is not overpowering.
- Make sure the balls are not touching in the freezer. They will stick together.