Raw Peppermint Mocha Truffles

I am a very seasonal person. For instance, in the fall I consume uncanny amounts of pumpkin and scour stores for unique pumpkin ales. When winter rolls around, pumpkin is quickly thrown to the wayside and peppermint flavored items and winter ales take its place. Needless to say, as the air grows increasingly colder I crave more and more peppermint inspired items. And what compliments peppermint better than rich chocolate? This next recipe combines my love of raw inspired desserts with the flavor of rich chocolate and cool peppermint; and all the while satisfying any seasonal foodie's tastebuds!


Recipe:

34 medjool dates
2 c walnut pieces
2 tbsp raw cocoa powder
1 1/4 tbsp coconut oil
1/2 tbsp water
1/2 tsp peppermint extract

1. Cut dates and half and pit as necessary.
2. Combine walnut pieces and dates in food processor and pulse until combined and chopped into small pieces.
3. Add coconut oil, cocoa powder, water, and peppermint extract. Continue to pulse mixture blends together. (The mixture should easily form into balls without being too dry. You can add more water if mixture is too dry.)
4. Scoop about a tbsp of the "dough" and roll into a small ball; refrigerate for at least 2 hours to allow to set. Store in the refrigerator or in an airtight container.


(For an extra dose of peppermint and overall look, you can roll the chilled balls into crushed peppermint candy, although it would no longer be considered raw using this technique.)