I can’t believe that Christmas is already over! The holiday season always seems to come and go so quickly and every year I try to savor these moments a little more. It’s such a magical time of year and I love that everyone can relax for a few days and spend time with their loved ones.
This year we are spending New Years at home, watching the ball drop in Times Square (one of our favorite traditions). I will be enjoying a few of these coconut truffles that are flavored with carob and peppermint. These are quick to make and taste like the holidays!
I would like to wish you all a Happy New Year! Thank you so much to all of you for supporting this blog and recreating my recipes! I love sharing recipes with you guys and getting to know so many of you. Here’s to new recipes and continued health and wellness!
XO Meagen Ashley
*This recipe has been shared by the AIP Paleo Recipe Roundtable
Chocolate Peppermint Coconut Truffles (AIP, Paleo)
Ingredients
- 1.5 cups unsweetened shredded coconut
- 1/4 cup cocont oil, melted
- 2 Tbsp maple syrup
- 3 drops peppermint oil
- 3 Tbsp roasted carob powder
- 3 Tbsp coconut milk
- 2 tsp honey
- 2 Tbsp coconut oil, melted
Instructions
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Line a baking sheet with parchment paper and set aside.
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Add the shredded coconut, 1/4 cup of coconut oil, maple syrup, and peppermint oil to the food processor. Blend until wet and combined.
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Use your hands to squeeze and form into balls. Place the coconut balls onto the lined baking sheet. Put in the freezer for 20 minutes.
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In a small bowl, mix the carob with the coconut milk. Then blend in the honey and the melted coconut oil. Add the coconut oil in one Tbsp. at a time, making sure its fully mixed before adding the next Tbsp.
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Remove the coconut balls from the freezer and dip the bottom of the balls into the chocolate. Place the balls back on the lined baking sheet.
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Drizzle the remaining chocolate over the top of the coconut balls if desired.
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Place the baking sheet back in the freezer for another 15-20 minutes to set.
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Store in the fridge for up to 2 weeks, or in the freezer for up to 3 months. If storing in the fridge, thaw for 5 minutes before serving.
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