PEPPERMINT PATTIES with coconut butter filling

For my birthday this past year I found a little green bowl of seed butter-stuffed chocolates in my refrigerator placed there by someone who knows my affinity for both chocolate and homemade gifts. When I asked for the recipe, it was provided in about three sentences. Three sentences, two ingredients! You can fancy it up by drizzling extra chocolate on top, play with the filling, or make as is. I've brought this as dessert and without fail, the crowd is pleased. This recipe is truly the creativity of my friend Kim with me making only a few adjustments to the filling. Have no fear, I'll thank her profusely on your behalf.

[THE RECIPE]

1 bag Enjoy Life semi-sweet chocolate chips
1 bag Enjoy Life dark chocolate chips
1 cup coconut butter
1 cup shredded unsweetened coconut [optional]
1/2 - 1 cup maple syrup [to taste, begin with 1/2 cup and add as needed to get a nice, sweet filling]
2 - 3 teaspoons food grade peppermint oil/flavor [more or less to taste]

2 silicone molds
1 food brush

Place chocolate in medium sauce pan and melt over low heat, stirring occasionally.

While chocolate is melting, place coconut butter and maple syrup in a small sauce pan and soften over medium-low heat until smooth and well combined, stirring frequently. Add shredded coconut if using and peppermint oil and mix well. Taste and add additional maple syrup and peppermint oil as needed. Set aside.

Once the chocolate is melted remove from heat. Using the food brush, brush the silicone molds with a relatively thick layer of chocolate [1/8" or so]. Place mold in freezer for about 5 - 7 minutes to harden chocolate.

When hard, remove from freezer. Add a dollop of the coconut butter mixture to each indent [see picture above]. Top with melted chocolate so that the indent is filled to the top [see above photo].

Place mold back in freezer for 20 minutes or so to harden. Remove from freezer and test one. If chocolate cracks freeze for a bit longer. Once solid, remove all chocolates from mold and serve or store in refrigerator.

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TWO TRUFFLES: PEPPERMINT & PUMPKIN

When I was a kid living at home not needing to worry myself with cooking, I baked. I loved making an assortment of desserts, cookies, muffins, you name it. Eventually I moved away, got a job, a ring, a couple babies, and picked up a few food allergies. My bet is you know where this is going. I hardly bake anymore and definitely not many desserts or cookies. I focus most of my energies on cooking decent meals and wholesome snacks for my family, picking up [and re-picking up] toys, keeping the house in at least less than disastrous condition, enjoying a few hobbies, and helping others find ways to embrace a healthy lifestyle. This leaves little time for much else.

And yet, here we are, the season of parties and celebration and an endless amount of treats. I'm not complaining, it just presents a bit of a pickle for a girl who doesn't do much in the "dessert" area.

Enter these truffles. Easy. Quick. Minimal effort. Allergy-free. Super delicious. And a bit more virtuous.

These truffles have become my go-to dessert whenever the occasion presents itself and just never get old. The original recipe for Pumpkin Truffles comes from Daily Bites and I've adapted that recipe for the peppermint truffles listed below.

Enjoy friends and may you be so blessed this holiday season.

[RECIPE]
Makes about 10 medium or 15 small truffles

3/4 c. coconut butter
3 - 4 T. pure maple syrup [+ 1/4 c. pure maple syrup is making coating rather than using sweetened chocolate chips]
1 vanilla bean, scraped*
2 tsp. peppermint oil, divided
pinch sea salt
4 ounces of either allergen-free chocolate or unsweetened chocolate or carob, chopped
2 T. coconut oil
if using unsweetened chocolate or carob, you will need:
1/4 c. pure maple syrup

Combine coconut butter and 3 - 4 T. maple syrup in a small pot over very low heat. Stir until melted [the mixture will start out creamy and a bit liquid looking and as it melts get more pasty]. Remove from heat, pour mixture into a small glass mixing bowl, and stir in scraped vanilla bean [the pod contents not the pod*] and 1 teaspoon of the peppermint oil.

Place bowl with truffle "dough" into the freezer and let set for 10 - 20 minutes or until the mixture is a bit firmer and can be easily rolled into balls.

Form the cold mixture into small balls [should make 10 medium or 15 small balls] and place on a wax paper lined plate or baking pan. Return to freezer for an additional 10 minutes.

While the nugget part of the truffles is freezing, make the chocolate or carob coating. Over very low heat, heat chocolate or carob chips or pieces, coconut oil, and maple syrup [if using unsweetened chocolate or carob] in a small pot. Whisk constantly until just melted and remove from heat. Add 1 teaspoon of peppermint oil, stirring to combine.

Take truffle "nugget" out of the freezer and dip each ball into the chocolate to coat completely. Place them back onto the baking sheet and, once all the the truffle balls are covered in chocolate or carob, return to the freezer to solidify coating. Once firm, remove truffles from freezer and, using a spoon, carefully drizzle additional coating over the truffles. Return to freezer. You can freeze any leftover coating for the next batch or toss with a large handful of almonds to make peppermint chocolate-covered almonds or you can use almond pieces to make peppermint almond bark.

Once the coating has solidified, place truffles in an airtight container and store in the refrigerator or freezer until you are ready to serve.

You can also make coconut truffles by adding shredded coconut [enough to make a firm dough] and using coconut extract in place of peppermint.

*If you're wondering what to do with the pods [because, well vanilla beans are expensive so who wants to waste!], place scraped beans in a small airtight jar and cover with rum. Place in a dark cupboard and let stand a few weeks. Voila! Pure vanilla extract!