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Photo of Peppermint & raspberry truffles by WW

Peppermint & raspberry truffles

1
Points® value
Total Time
30 min
Prep
30 min
Serves
20
Difficulty
Easy
These sumptuous homemade truffles are oh-so-simple to make and surprisingly low in Points

Ingredients

Black beans in water

1 can(s), large, drained

Dates, dried

75 g

Coconut Oil

1 tablespoon(s)

Smooth almond butter

1 serving(s)

Honey

1 tablespoon(s), level

Cocoa Powder

4 tablespoon(s), level

American Peppermint Extract

¼ teaspoon(s)

Freeze dried raspberries

20 g

Instructions

  1. Place all the ingredients in a food processor except the dried raspberries. Whizz until completely smooth.
  2. Transfer the mixture to a small bowl and chill for at least 1 hour, until firm. Pinch off small portions and roll into balls – the mixture should make around 20 truffles. Spread the freeze-dried raspberries on a plate and roll each truffle in them until completely coated.
  3. Arrange the truffles on a tray and chill for 30 minutes, or until firm, before eating. They’ll keep in the fridge in a sealed container for 5 days.

Notes

Check out the other truffle recipes for different flavours...Plain Chocolate, Rum & Coconut, Orange & Pistachio.

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