White Chocolate Peppermint Truffles
  • ½ cup coconut cream concentrate (aka coconut butter)
  • ¼ cup cocoa butter
  • ½ cup sunflower seeds
  • 1-1/2 cups shredded coconut + ¼ cup for decoration
  • 1 T. coconut flour
  • 1 t. vanilla
  • 1 pinch sea salt
  • 3 T. honey
  • 4 drops Be Young Peppermint Essential Oil
  • 2 teaspoons water
  1. Warm coconut cream concentrate until it is the consistency of smooth peanut butter.
  2. Melt cocoa butter.
  3. Add coconut cream concentrate and cocoa butter to your food processor.
  4. Add sunflower seeds, shredded coconut, coconut flour, vanilla, salt, honey and 4 drops of peppermint oil. Be very careful that you only get four drops. I found it was best to drop the oil onto a spoon first so that I could be sure to count the drops. They dripped out of my bottle very fast.
  5. Blend until smooth. While the processor is blending, add the two teaspoons of water. This should cause the mixture to slightly ball up as it blends around.
  6. Using a teaspoon measurement, scoop 2 even teaspoons for each truffle. Mash together and roll between your hands to form a round ball. If you roll them too roughly they will fall apart so it’s best to mash them into shape firmly initially, and then gently roll into a ball. Yields 32 truffles.
  7. Roll in the remaining ¼ cup of shredded coconut to decorate.
  8. Alternately you may press evenly into an 8? x 8? square pan, lined with parchment paper. Sprinkle shredded coconut on top to decorate. Place in freezer for 15 minutes to harden. Cut into small squares. These are less time consuming and they taste just as delicious!
Recipe by GAPS Diet Journey at https://gapsdietjourney.com/2012/12/white-chocolate-peppermint-truffles/