Chocolate Peppermint Balls

by Kate Portwood

We're in full blown Christmas mode over here and it feels so good! I have so many memories growing up of my grandmothers endless plates of goodies at Christmas time. I want to be able to share that tradition with my kids, but leave out some unwanted ingredients and avoid those big sugar crashes.

It was such a blast to team up with my good friend at Insightful Bite to dream up these recipes that are perfect for the whole family!

These balls are the perfect amount of sweet, while also including protein, reishi mushroom and maca root. If you're a peppermint fan, these are a must on your holiday baking list. They're easy to make, and fun to include the kids in rolling into balls.

What You Need:

  • 1 cup raw cashews
  • 1 tsp peppermint extract
  • ½ cup pitted mejoul dates
  • 1 TB maple syrup
  • 2 TB coconut oil
  • ½ cup cashew butter
  • 2-3 TB Mighty Maca

Chocolate Coating:

  • 1 bar of an organic dark chocolate
  • 1 TB coconut oil
  • 1 Candy cane

 

To Make:

Add cashews into a food processor and blend until fine. Then, add the remaining ingredients and process until combined.

Scoop the mixture and roll into balls. Set the balls aside on parchment paper.

Add your chocolate bar and coconut oil into a saucepan and melt the chocolate on low. Stir constantly and be careful not to burn the chocolate.

Once it’s melted, roll your ball in the chocolate, and set them back onto the parchment paper. Toss your candy cane into the clean food processor and blend into tiny pieces. Sprinkle on top of the balls while the chocolate is still warm, and set in the fridge to harden.

These are a personal favourite in our house! Make them for yourself or your family & friends!

Enjoy!

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