Chocolate Peppermint Truffle Bars are the perfect no bake gluten free easy to make holiday treat and a great way to celebrate the holidays. Filled with superfood ingredients, gluten-free, and vegan.
I am in full swing of holiday baking. I like to give gifts of holiday treats.
I make batches of cookies, bars and all kinds of confection sweets. I go to the container store and buy cute little bakery boxes, pretty string, and artistic tags.
I fill boxes full of my assorted treats and drop the boxes off in my friend’s mailboxes. It is what I enjoy doing and I want to share it with those I love. That is what the holidays are about, sharing and appreciating those we love.
Coming up with fun new confections can be a success or a failure. Making up a batch of these Chocolate Peppermint Truffle Bars was super simple and quick except for the time waiting for it to firm up in the freezer. I am a huge peppermint and chocolate fan. I think the combo is the perfect holiday partnership.
Since I am a huge peppermint and chocolate combo fan, and I think they make the perfect holiday partnership.
These truffle bars must be kept cool, and look pretty served in a paper baking cup. Store them in the refrigerator for up to two weeks and they can be covered and frozen for up to two months.
Chocolate Peppermint Truffle Bars
- 1/4 cup Nutiva Superfood Shortening
- 1/3 cup Coconut Oil
- 4 tablespoon organic honey
- 1/8 teaspoon . Sea salt
- 3/4 cup dutch cocoa powder
- 1/2 teaspoon peppermint extract
- Extra cacao powder for dusting
Line a loaf pan with parchment paper.
In a medium heatproof bowl add Superfood shortening, coconut oil, honey and salt.
Pop in microwave and cook for 1 minute, remove and stir. If not completely melted and blended cook an additional 30 seconds.
Once melted and blended slowly add cocoa powder and peppermint extract and stir to blend.
Pour completely blended mix into prepared pan and set in freezer until set. 1-2 hours.
Remove from freezer and pull out by edges of parchment paper. Cut into 1" squares then dust top with more cocoa powder.
Place in paper baking cups and set on a tray to serve.
Store in refrigerator.