Keto Peppermint and Coconut Christmas Truffles
These Keto Christmas truffles make a deliciously sweet treat or post-dinner dessert for the festive season. Dark unsweetened chocolate is blended with coconut milk and coconut oil until smooth and creamy, then infused with a hint of refreshing peppermint. Once set, the truffles are dusted with desiccated coconut for a snowy effect! This is a great make-ahead Keto Christmas recipe the whole family can enjoy!
How to Make It
Step 1
Add the coconut milk to a small saucepan. Set the milk over a medium heat and bring to a gentle boil. The milk needs to be piping hot through but not rapidly boiling.
Step 2
Break the chocolate into small chunks and add to a mixing bowl. Add the coconut oil and erythritol. Pour the hot coconut milk over the chocolate, erythritol and coconut oil. Stir the mixture constantly until smooth and the chocolate and oil are melted and well combined. You may heat through a little in the microwave if needed.
Step 3
Add the mint extract and salt to the melted chocolate mixture. Stir well to combine. Taste and adjust sweetness or mint as desired.
Step 4
Transfer the mixture to the fridge for 4-5 hours or until firm enough to scoop and shape. Once the mixture is firm enough to mold, take a heaped teaspoon of mixture, and roll into a ball. Repeat this process with the remaining mixture. You should get 12 truffles from the mixture. Add the desiccated coconut to a small bowl. Roll each truffle in the coconut until each is lightly dusted all over. Store in the fridge in an airtight container until ready to eat.
Ingredients
- Baking Squares Unsweetened 100% Dark Chocolate by Scharffen Berger
3-½ ounce
- Desiccated Unsweetened Coconut by Compass
2-½ tbsp
- Coconut Oil
2 tablespoon
- 100% Pure Erythritol by Now
1-½ tablespoon
- Peppermint Extract
1 x 1/2 teaspoon
- Canned Coconut Milk
⅓ cup
- Salt, Sea Salt
⅛ teaspoon