Chocolate-Dipped Peppermint Truffles

Rich and creamy, delectable bites to satisfy your sweet tooth! These are made vegan and gluten-free to keep things clean and simple. The sharp, cooling tastes of peppermint are doused in decadent chocolate. A food processor does most of the work for you, and you can keep your oven off to make this treat!

Ingredients:

• 1 cup (gluten-free) oats

• 1/2 cup almond butter

• 1/2 cup cacao powder

• 1/4 cup unsweetened milk

• 3 tbsp date syrup

• 1/2 tsp peppermint extract

• 4 scoops peppermint mocha collagen (or 1 scoop chocolate/vanilla protein powder)

• 1/2 cup dark chocolate chips

• 1/2 tbsp coconut oil

• 1 candy cane, crushed

• flakey sea salt (optional)

Directions:

1. Add all of the ingredients, except for the chocolate chips, coconut oil, and candy cane, to a food processor. Blend until everything is well-incorporated.

2. Roll the batter into balls, and place them on a baking pan lined with parchment paper. Move the pan to the freezer for at least 5 minutes to chill.

3. Meanwhile, melt the chocolate and coconut oil in a saucepan over low heat, or in a microwave in 30-second increments, stirring between each.

4. Roll the chilled balls in the melted chocolate and/or drizzle the chocolate over the top of them.

5. Sprinkle on the crushed candy cane pieces, and flakey sea salt. Move the pan back to the freezer for at least 5 more minutes, then enjoy! Store leftovers, if any, in the freezer.

Notes:

• If subbing out the collagen, double the peppermint extract to 1 tsp.