In celebration of the holidays, we’d like to share with you our favorite vegan and paleo-friendly chocolate and peppermint truffle recipe.  It’s festive, easy and indescribably de-lish!


Dark Chocolate and Peppermint Truffles

(makes 15 to 18 truffles)


1-1/2 cup raw almonds or pecans

1 cup pitted Medjool dates

2 tablespoons coconut oil

¼ teaspoon peppermint extract

½ teaspoon salt

1 tablespoon water

¼ cup unsweetened cacao powder (you will need a bit more for rolling)

¼ cup crushed candy canes to sprinkle on top


Soak the dates in a bowl of warm water until they soften, about 10 minutes.  Drain dates and put in a food processor with almonds (or pecans), coconut oil, salt, peppermint extract, water, and cacao powder.  Process for one minute or until the mixture forms into a ball.

Remove the mixture from the food processor and form 15-18 small round truffles with your hands.  Sprinkle additional cocoa powder on a flat surface and roll each truffle in the chocolate until well-coated.  Place in refrigerator for 15 minutes to set.  Remove from the fridge and top each truffle with crushed candy cane pieces.  These can be stored in an airtight container in the fridge or freezer for several weeks (do not store with the candy cane garnish – sprinkle on top right before serving).

Our Rejuvena staff wishes you peace and joy this holiday season and a new year filled with health, happiness and prosperity.


photo credit: <a href=””>bookgrl</a> via <a href=””>photopin</a> <a href=””>cc</a>