“Choc chip peppermint truffles”

Baking has always been my favourite past time…When I was little, I spent the entire school holidays in the kitchen baking up a storm…December holidays were no exception…I mean, Christmas is synonymous with baked treats…right?

Something that I always made were choc chip peppermint cookies…I would buy some candy canes, crush them up and add them to my cookie dough…Last Christmas I was actually able to recreate that recipe and come up with a healthier version… With load shedding and the Durban heat though, I decided that this year I needed to give that cookie recipe a make over and so I came up with these choc chip peppermint truffles…

These are healthy (just like last years version), hit the spot on the peppermint front BUT require nothing more than a blender (To be honest…with load shedding, I actually managed to make these by using a potato masher LOL)

Please give them a bash…I hope you enjoy them as much as I did!!

Choc chip peppermint truffles


  • 1 can chickpeas, drained and rinsed
  • 2 TBS peanut butter
  • 1/4 cup honey or date syrup
  • 1/2 tsp peppermint essence
  • 2 TBS coconut flour
  • 1/4 cup dark chocolate chips, chopped


  1. Add the peanut butter and honey to a microwave friendly mug and pop into the microwave for 20-30 seconds to soften slightly.

  2. Add the chickpeas, softened peanut butter and honey mixture and peppermint essence to a blender and blend until smooth.

  3. Add the coconut flour and blend again until a pliable dough starts to form.

  4. Stir in the chopped chocolate chips and pop into the fridge for 20-45 minutes to cool.

  5. Once cooled, roll into balls and enjoy xxx

Jo's Notes

If your dough is too dry then add 2 TBS of unsweetened almond milk and blend again.

If your dough is too wet then add an extra tsp of coconut flour and blend again.



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