Healthy Chocolate Truffles with Peppermint

For the Truffles

• 200 g Dark Chocolate Bars chopped fine
• 2/3 cup Coconut Milk full fat, from the can
• 1 tbsp Ghee or organic butter, softened
• 2 scoops Collagen marine, optional
• 1/2 tsp Peppermint Extract

For the Chocolate Topping

• 1/3 cup Chocolate Chips
• 1/2 tsp Coconut Oil
• pinch Flaky Salt

For The Peppermint/Candy Cane Topping

• 2 tbsp Crushed Candy Cane

For the Cocoa Powder

• 2 tbsp Cocoa Powder

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1. Finely chop the chocolate bars and place in a medium sized bowl.
2. In a small pot on the stove over medium-low heat, add the coconut milk and bring to a low simmer.
3. Add the softened ghee/butter and collagen to the chopped chocolate. Pour the coconut milk over top and let it sit for about 5 minutes. Stir in the peppermint extract and stir until everything is combined. If the chocolate is not melting, gently heat it over a double boiler on the stove. This will ensure it is all melted and smooth.
4. Move the bowl to the fridge and let it sit for at least 2 hours, or overnight to firm up.
5. Remove the bowl from the fridge and use an ice cream scoop or cookie scoop (about 2 tsp worth of chocolate) and roll into balls.
6. Roll into toppings of your choice and let them sit on a parchment lined baking sheet to harden (if using melted chocolate). You can move them to the fridge to have them set quicker. Store them in the fridge until ready to enjoy, leaving them out to be at room temperature for about 10 to 15 minutes prior to eating.