Peppermint Candy Cane Truffles are loaded with an irresistible candy cane crunch. They're a great allergy-friendly holiday treat or a perfect homemade gift. Vegan, gluten-free, nut-free and only 6 simple ingredients to make! You don't have to like the holidays to LOVE these truffles!
These addicting –seriously they are– Peppermint Candy Cane Truffles are minty, coconut balls of bliss.
The center is packed with shredded coconut mixed with candy cane bits giving these truffles a delightful peppermint crunch.
The truffles are then covered in a mint-chocolate coating and topped with extra candy cane bits making them the perfect holiday treat.
Peppermint Candy Cane Truffles are
- perfectly crunchy
- –and great for gifting or holiday cookie tins
So, make a double batch and print some holiday gift tags for the perfect homemade gift.
For more holiday sweets check out these cool recipes
Any extra chocolate coating can be used to make “mint drops”.
Place drops of the remaining mint chocolate, about a ¼ teaspoon size, on a piece of parchment paper.
Top them with any leftover crushed candy cane.
Allow the drops to harden in the freezer for at least 20 minutes. Store in an airtight bag or container in the freezer.
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- 1 ½ cups shredded coconut
- 4 Tablespoons coconut oil, solid
- 3-4 Tablespoons maple syrup
- pinch of salt
- 4 crushed candy canes, divided
- 1 cup chocolate chips
- 1 teaspoon coconut oil
- 3/4 teaspoon peppermint extract
- Place the truffle ingredients (except the crushed candy cane) into a food processor.
- Process until combined, scraping the sides down as needed.
- Take the blade out of your food processor and mix in ¾ of the crushed candy cane. Leaving the remaining ¼ for the topping.
- Using a teaspoon, scoop out a full spoonful of mixture and roll it into a ball. If the mixture is too soft to handle, place it in the fridge for about 15 minutes before rolling into balls.
- Once the truffles are rolled, allow them to harden in the freezer for 10 min.
- Prep the chocolate just before removing the truffles from the freezer.
- In a double boiler or equivalent, add the chocolate coating ingredients: chocolate chips, coconut oil, and peppermint extract. Gently mixing, heat the chocolate over medium-low heat until it is melted and smooth. Turn the heat all the way down.
- Using a fork, dip each truffle, one by one, into the chocolate.* (Alternatively, you can use a toothpick inserted into the truffle to help dip them in the chocolate.)
- Place on a baking sheet, or sturdy cutting board, lined with parchment paper and sprinkle with the crushed candy cane.
- Chill in the freezer for at least 15 minutes before storing.
- Store single layer in a lidded container in the refrigerator. Or freeze for a firmer truffle.
- When dipping the truffles in chocolate, remove only about 5-6 from the freezer at a time. This will keep them nice and solid for dipping. However, the chocolate does solidify quickly after dipping so sprinkle them with crushed candy cane immediately after.
Nutrition Information:Yield: 26 truffles Serving Size: 1 truffle
Amount Per Serving: Calories: 92Total Fat: 6gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 21mgCarbohydrates: 11gFiber: 1gSugar: 9gProtein: 0g
**Nutritional info is provided as an estimate based on the ingredients I used and for convenience and as a courtesy only.**
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