Winter doesn’t get much cozier than this. Holistic Chef Laura Lea has concocted this decadent White Chocolate Peppermint Truffle recipe for those long winter nights.
Nashville-based certified holistic chef and food writer Laura Lea has whipped up the perfect recipe for your winter wind-down. Snowed in? great. Put on your apron, gather your ingredients, and get cooking. You'll thank us later.
White Chocolate Peppermint Truffles
1/3 cup sugar-free white chocolate chips
2 tablespoons unsalted, unsweetened almond butter
2 tablespoons refined coconut oil
2 scoops beam white chocolate peppermint night-time powder
Optional: finely-crushed peppermints and / or more white chocolate chips, melted, for drizzling.
In a microwave-safe mixing bowl, combine white chocolate chips, almond butter, and coconut oil. Microwave on high in 20-second increments, stirring in between, until melted.
Stir in Beam White Chocolate Peppermint night-time sleeping powder. As you stir, mixture should thicken into a malleable dough. If it doesn’t, refrigerate for 10-30 minutes until more firm.
Line a half-sheet pan or plate with nonstick parchment. Roll dough into round 1” truffles. If using, add crushed peppermints to a bowl and press into truffles. Drizzle white chocolate on top, if using.
Refrigerate truffles for one hour before enjoying. Truffles will keep in the fridge up to one week.
by Samantha Colicchio
Make the recipe:
