These are my favourite new holiday treat and I’m so excited to share them with you! If you love the combo of chocolate and mint, you will LOVE these. They remind me of a Girl Scout Thin Mint cookie, but totally natural and full of health supporting whole foods! Does it get any better than that!?
This is another recipe that my friend Kate from Wildflower Superfoods and I developed to bring you health during the holidays rather than boat loads of sugar. We love baking with our little ones but love to keep it naturally sweetened so we don’t end up with a bunch of crazy sugar-high kids!
Not only do I not want my kids eating a bunch of junk at the holidays, I don’t want to be eating it either! I’ve learned from the past that gorging on plates of cookies, pies, and whipped cream leave me feeling pretty blue by New Years, not to mention puffy and bloated. I personally can feel a mental shift for the worse when I eat too much sugar, so over the years I’ve become conscious of how much I consume during Christmas to avoid those winter blues. But I certainly still like a sweet treat here and there and these Peppermint Balls are going to be it this year!
These are so easy to make with the kids too! They’ll love rolling them into balls and dunking them in the chocolate. They freeze well too! I hope you enjoy these as much as I do! Please let me know in the comments below! And if you make these, take a picture, share it on Instagram, and tag me @insightfulbite!
| Chocolate Peppermint Balls | | Print |
- 1 cup raw cashews
- 1 tsp. peppermint extract
- ½ cup pitted medjool dates
- 1 Tb. maple syrup
- 2 Tb. coconut oil
- ½ cup cashew butter *see note for alternate option
- 2-3 Tb. Might Maca Superfood Protein Powder (or Sub 2 Tb. raw Cacao powder + 1 tsp. maca)
- 1 bar of organic dark chocolate or ⅓ cup dark chocolate chips
- 1 Tb. Coconut oil
- 1 candy cane, chopped (optional
- Add cashews to a food processor and blend until fine. Then, add the remaining ingredients and process until well combined.
- Scoop about 1 tablespoon of the mixture at a time and roll into balls, setting on a parchment paper lined plate.
- Break up the chocolate bar and add it to a small saucepan with the coconut oil. Heat it on low, stirring often, until melted and combined.
- Roll each ball in the melted chocolate and set them back on the parchment paper.
- Toss your candy cane into a clean food processor and blend into tiny pieces. Sprinkle on top of the balls while the chocolate is still warm and set in the fridge to harden.
- Store in the fridge in an airtight container for up to 1 week, or freeze for up to 2 months.
- *If you don't have cashew butter, you can simply use 1½ cups raw cashews total. Process these first until very fine, almost to the point where it's turning into a butter. About 2-3 minutes. Then add remaining ingredients and proceed through above directions.
