Peppermint and Coconut Christmas Truffles

About

These Keto Christmas truffles make a deliciously sweet treat or post-dinner dessert for the festive season. Dark unsweetened chocolate is blended with coconut milk and coconut oil until smooth and creamy, then infused with a hint of refreshing peppermint. Once set, the truffles are dusted with desiccated coconut for a snowy effect! This is a great make-ahead Keto Christmas recipe the whole family can enjoy!

Is Chocolate Keto?

While standard chocolate bars may be a Keto no-no, some dark chocolate may be enjoyed in moderation as part of a balanced low carb diet. The key is to look for dark chocolate with a high percentage of cocoa solids – a minimum of 70%. For this Keto Christmas recipe, we have combined our dark chocolate with erythritol to bring sweetness to the bitter cocoa and blended with creamy coconut.

Hints and Tips

These Keto Christmas truffles are easy to prepare and just require some setting time in the fridge to firm up. To prepare the chocolate base mixture, coconut oil and dark chocolate are melted with hot coconut milk. If you find the chocolate and oil do not melt completely, then you can briefly heat through in a microwave to combine. It is also important to allow the truffle mixture enough time to set and firm in the fridge. This will make the mixture easy to scoop and mold. If it has not chilled enough, it will be too soft to shape.

Ingredients

3 ½ ounce baking squares unsweetened 100% dark chocolate by scharffen berger
2 ½ tablespoon desiccated unsweetened coconut by compass
2 tablespoon coconut oil
1 ½ tablespoon 100% pure erythritol by now
1 1/2 teaspoon peppermint extract
⅓ cup canned coconut milk
⅛ teaspoon salt, sea salt

Instructions

Add the coconut milk to a small saucepan. Set the milk over a medium heat and bring to a gentle boil. The milk needs to be piping hot through but not rapidly boiling.
Break the chocolate into small chunks and add to a mixing bowl. Add the coconut oil and erythritol. Pour the hot coconut milk over the chocolate, erythritol and coconut oil. Stir the mixture constantly until smooth and the chocolate and oil are melted and well combined. You may heat through a little in the microwave if needed.
Add the mint extract and salt to the melted chocolate mixture. Stir well to combine. Taste and adjust sweetness or mint as desired.
Transfer the mixture to the fridge for 4-5 hours or until firm enough to scoop and shape. Once the mixture is firm enough to mold, take a heaped teaspoon of mixture, and roll into a ball. Repeat this process with the remaining mixture. You should get 12 truffles from the mixture. Add the desiccated coconut to a small bowl. Roll each truffle in the coconut until each is lightly dusted all over. Store in the fridge in an airtight container until ready to eat.