WHITE CHOCOLATE PEPPERMINT TRUFFLES THAT ARE TOO GOOD NOT TO TRY 🤎

INGREDIENTS

1 cup oat flour
3/4 cup cocoa powder
1 1/2 tsp baking powder
1/4 cup coconut oil, melted
2/3 cup Sun Butter
1 cup pure maple syrup
1 cup unsweetened applesauce
1/4 cup water
3 tsp vanilla extract

FOR THE COATING

3/4 cup white chocolate chips
2 tsp coconut oil
Crushed candy canes (I like to use yum earth bc they don’t contain artificial dyes)

DIRECTIONS

• Preheat the oven to 325°F
• place cake pop silicone molds on baking sheet (Amazon link in my bio for molds)
• Add all of the dry ingredients to a large bowl and whisk together until combined
• Add in all of the wet ingredients one at a time, making sure to mix everything together.
• Add the batter to the cake pop molds and bake for approximately 40 minutes, until the brownies are set and the top is easily removed. (the top to the mold should not stick to brownies if fully cooked)
• Remove the brownies from the oven and let them cool completely.
• In a double boiler or microwave safe bowl, melt white chocolate. If using microwave, melt in 20 second increments. Once chocolate starts to melt, stir in coconut oil & stir until smooth
• dip brownies into chocolate, using a spoon to toss the brownie to cover

• place on parchment lined baking sheet and drizzle with crushed peppermint

• place in the refrigerator until chocolate hardens

** store brownies in a container for up to 4 days, in fridge for 5-6 days or freezer for 2-3 months

enJOY!