Here’s something most people don’t know about me. I can’t sit still. Most people look at me and think I’m really calm and relaxed and I am on some level, but I literally can’t sit still for longer than ten minutes unless I’m working. Not sure whether it’s upbringing or something going on, but I pretty much only relax while I’m in bed. I was studying over the weekend and mid-way I decided to whip up a batch of these yummy treats for my family. My husband laughed and commented on how difficult it is for me to stay out of the kitchen. It made me think about it and I realized that he’s absolutely right! I have such a hard time sitting still for one thing, and staying out of the kitchen is almost impossible for me to do. It’s like there’s a magnetic force drawing me in! He said I was like a mad scientist experimenting and tweaking until things turned out just right. This is absolutely true. Experimenting and creating new goodies makes me so happy. I love having handy ‘go to’ recipes I can make on a busy weeknight but man do I enjoy creating new recipes, especially when they turn out to be a hit!
This recipe is just that, a hit! I’ve made them before, I think for a Christmas gathering last year and everyone was raving over them. The kids especially loved them and that made me super happy! Something to be said about kids getting excited over a ‘treat’ that’s actually healthy. I had made this with vanilla extract at that point but I was all out this weekend, so per my daughters request I tried it out with peppermint oil. Just a few tiny drops made these taste so refreshing and super yummy. I’m thinking it’ll make a great treat for Christmastime this year!
This recipe requires very simple ingredients. You’ll need dark chocolate chips. I love to use the enjoy life chocolate morsels. They are gluten free, dairy free, hypoallergenic, vegan and they are absolutely delicious! You’ll need to melt the chocolate, I like to do it in a double broiler but you may be able to microwave it as well, although I haven’t tried it – I hate the microwave – more on that later :). So while the chocolate is melting, you place the almond meal, coconut nectar or maple syrup and peppermint oil in a food processor and combine well until the mixture sticks together when you pinch it. I’ve used prepared, blanched almond meal in this recipe. You can use whole, blanched almonds and grind them in the food processor yourself, but it’ll likely be a bit more coarse. If you don’t mind the coarse texture, then go ahead and grind it yourself as it won’t alter the taste. The recipe calls for either coconut nectar or maple syrup, I’ve used both and they both work very well. The coconut nectar is great because it’s lower on the glycemic index when compared with maple syrup, but the filling turns out a bit darker. Your choice, as they both work well. You can omit the flavouring altogether and this still tastes delicious. You can also use different flavourings like vanilla, orange, almond extract or any other flavour you can dream of :). You will however need some mould to shape the chocolate. I’ve used both candy mould and mini-cupcake tray with liners to make this chocolate. They both work really well so whatever you have on hand is just fine. Once the chocolate is melted, you’ll need to place some of the melted chocolate into the mould of your choice. I use approximately 1/2 teaspoon and spread it at the bottom and up the sides of the mould. Then you’ll need to measure 1 tablespoon of the marzipan mixture, roll it into a ball and press it down into the mould. Next top off the marzipan with more melted chocolate and do this until complete. This should make approximately 21 truffles. Place the truffles in the fridge or freezer and enjoy after setting, approximately 10 minutes. You can enjoy them immediately or store in the fridge for at least one week, although we’ve never had them for that long! You can also store them in the freezer to keep them for longer than a week.
Give this a try and let me know what you think in the comments below!
- 1 cup of dark chocolate chips (enjoy life dark chocolate morsels)
- 3 cups of almond meal
- 3 tbsp of coconut nectar or maple syrup
- 3 drops of peppermint oil
- Mini cupcake tray and cupcake liners or silicon candy moulds
- Add 1” of water to a medium saucepan or pot and bring to a very gentle simmer.
- Place a heat-safe bowl on top of the pot so that the bottom of the bowl is not touching the water. You want the steam from the water to gently warm the bowl.
- Add the chocolate chips to the bowl and stir occasionally with a spatula until smooth and melted.
- Place almond meal, coconut nectar or maple syrup and peppermint oil into a food processor. Process until the mixture is well combined and holds together when you pinch the mixture.
- Line a mini cupcake pan with 21 liners. Place a dollop of melted chocolate into cupcake liner and swirl with a spoon to spread the chocolate around the sides of the liner. Measure 1 tbsp of the marzipan and roll it into a ball then flatten a bit and place it into the chocolate covered cupcake liner. Press the marzipan into the liner and then top with enough chocolate to reach the top of your mould. When finished, place in the refrigerator to cool and firm up or the freezer. Remove after the chocolate hardens (approx 10 minutes). Can keep the truffles in the liners or remove and place in an airtight container and store in the fridge or freezer or enjoy immediately.