Dark Chocolate Peppermint Mocha Truffles
Yields: 16 truffles
 
With their coffee and peppermint flavors, these dark chocolate truffles are the perfect guilt-free candies for the holiday season. They’ll keep for at least a week if stored in an airtight container in the refrigerator.
  1. In a small bowl, stir together the applesauce and instant coffee until the instant coffee has fully dissolved. Add the cocoa powder to a separate bowl, and make a well in the center. Pour in the applesauce mixture, maple syrup, and peppermint extract. Stir until everything is completely incorporated. Chill the chocolate mixture for 30 minutes.
  2. Roll the chocolate mixture into 16 spheres, and place in an airtight container. Cover and refrigerate until ready to serve.
Notes: These truffles are very dark chocolaty! They taste similar to 72-75% dark chocolate. If you prefer a sweeter taste, substitute additional maple syrup in place of some of the applesauce.

Do not substitute regular coffee grounds for the instant coffee. You need the kind that will dissolve in liquid, and they can be found right next to the regular coffee grounds at the grocery store.

Honey or agave may be substituted in place of the maple syrup.

For a stronger, more potent peppermint taste, use ¼ teaspoon peppermint extract.

It’s important to measure the cocoa powder like this, the same way as with flour. The chocolate mixture requires quite a bit of stirring to fully incorporate all of the cocoa powder! If the cocoa powder hasn’t completely mixed into the other ingredients after a few minutes of stirring, add a tiny bit of milk, ½ teaspoon at a time, until the mixture comes together.

{gluten-free, vegan, clean eating, low fat, low calorie, low carb}
Recipe by Amy's Healthy Baking at https://amyshealthybaking.com/blog/2015/12/21/dark-chocolate-peppermint-mocha-truffles/