Peppermint Brownie Truffles

A couple of important things to know about me:

1. I’m not a sweets person, I like salt.

2. I married Mr. B who is a walking, talking sugarholic.

The only thing he loves to eat more than meat and potatoes is sugar. In order to keep him on board with a Paleo lifestyle, I have to throw steaks and sweets his way from time to time.

However, something that I’ve commonly found is that those who cook, do not bake and those that bake, do not cook. I fall into the cooking category and seem to have some epic failures whenever I tiptoe over the culinary line into the baking side.

So what do I love about this recipe? Let me count the ways!

  1. No baking involved.
  2. Essential oils are involved.
  3. It’s Paleo
  4. It’s sweet and chocolatey enough to keep Mr. B and Little B happy.


Peppermint Brownie

Chocolate Sauce

  • 2/3 cup Virgin Coconut Oil, melted
  • 2/3 cup unsweetened cocoa powder
  • 1/3 cup pure maple syrup
  • 1/2 tsp pure vanilla extract
  • 1/8 tsp salt
    • 1. Combine all the ingredients for the peppermint brownies, except the cacao nibs, in a bowl until a thick dough forms. Gently fold in the cacao nibs.
    • 2. Roll the dough into small 1 inch balls and place on a baking sheet lined with parchment paper. Let dough chill in the fridge while you prepare the chocolate sauce.
    • 3. Combine all the sauce ingredients in a small saucepan and heat over a low to medium heat. Continue to stir until smooth. Let the sauce cool for 2-3 minutes.
    • 4. Gently roll the brownie balls in the sauce until completely covered and gently transfer back to lined baking sheet.
    • 5. Place brownie truffles in the fridge for about 30 minutes to harden. Drizzle truffles with remaining sauce (you may need to heat up the sauce slightly, if it has hardened too much).

This made 15 brownie truffles that lasted about 15 minutes. Safe to say that Little B and Mr. B were beyond pleased.


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