Candy Cane Truffles (Vegan)

These rich, minty, and decadent truffles are an ideal indulgence for the holiday season. The perfect addition to any holiday gathering or gift box.

Prep Time 1

Cook Time 5

refrigerator 2

Total Time 3 10

Servings 22 truffles

Finely crush 3 regular size candy canes - you will need 4 tablespoons of crushed candy cane for the ganache, set them aside for later. Crush a little extra if you would like some to decorate the tops of the truffles.
Add the chocolate to a small heat safe container and set aside. To a small pot, add the heavy cream. Place the pot over medium heat and bring the cream to a simmer. Do not allow it to boil. Remove the pot from the heat as soon as the simmer is reached and pour the cream over the chocolate and allow it to sit for 5 minutes.
Stir the chocolate and cream together until fully combined and smooth. Add the vanilla extract, peppermint extract and crushed candy canes to the ganache and stir until all ingredients are fully combined. Cover the ganache and place it in the refrigerator until set - this took about 2 hours.
Once the ganache is set, remove it from the refrigerator and begin forming the truffle balls. Each truffle is ½ tablespoon of ganache. Scoop all of the truffle balls, placing them on a parchment lined pan. Once all of the truffles are scooped, place them in the freezer.
**Freezing the truffles will make rolling them and smoothing them out easier.
Once frozen, remove the truffles from the freezer, roll each truffle between your palms to smooth them out and then place them back in the freezer while you prepare the dipping chocolate.

To prepare the dipping chocolate, place the chocolate and coconut oil in a double boiler. Over medium heat, melt the chocolate. Make sure to stir the chocolate and coconut oil occasionally as it is melting. Once fully melted, remove the chocolate from the heat.
Remove the truffles from the freezer and begin dipping them in the chocolate.
I like to pour my melted chocolate into a glass measuring cup; it makes dipping the truffles easier. I also like to use toothpicks to dip the truffles into the chocolate. A small hole is left behind, but a little chocolate or decoration covers that up. Make sure to tap off any excess chocolate and place the covered truffles back onto the parchment lined pan.

Place the dairy free white chocolate and coconut oil in a small microwaveable container. Heat the chocolate in 10 second increments until melted - be careful - dairy free white chocolate melts/ burns quickly and easily.
Once melted and smooth, add the peppermint extract and mix well.
Drizzle the white chocolate over the top of each truffle. Decorate each truffle with a sprinkle of crushed candy cane. Place the truffles in the refrigerator to set.
Store the truffles in the refrigerator until you are ready to serve them.