I had a hard time deciding if I should call these Dark Chocolate Peppermint Crunch Balls or Dark Chocolate Peppermint Fudge. But, since I automatically shape the majority of my desserts into balls, I guess crunch balls it is. But, you could easily spread this out into a small container and cut it into a few bites of fudge, if you’re so inclined.
Dark Chocolate Peppermint Crunch Balls
1/4 c (heaping) raw cacao (or unsweetened coco) or carob
2 TBSP cacao nibs, crushed
1 TBSP coconut oil, melted (could sub nut or seed butter or even non-dairy milk (won’t be as rich and fudgy))
1 TBSP nutritive liquid sweetener (maple syrup, agave, date paste, etc) or stevia (start w/ one pkt – about 1/4 tsp)
1 tsp vanilla
1/8 tsp peppermint extract (or more if you REALLY like peppermint)
Optional: Liquid (non-dairy milk, water, coffee, chai tea, etc) to moisten fudge mixture if needed
Combine nibs, vanilla, and peppermint extract. Set aside to soak while mixing other ingredients.
In a separate bowl, mix cacao, sweetener, and coconut oil. Stir to combine. Add additional liquid if necessary. Mixture should be rich and fudgy. Stir nibs mix into fudgy mix. Scoop mix by cookie scooper into a container and store in the fridge or freezer. (Or spread into container and cut into squares.)
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