Chocolate Candy Cane Truffle Bars (Vegan Gluten-Free)
These Chocolate Candy Cane Truffle Bars are rich, indulgent and chocolatey made with real whole-food ingredients. These no-bake bars are vegan, gluten-free and coated in a thick layer of dark mint chocolate.
Chocolate and mint are a dream combination especially at this time of year, and these truffle bars are amazing. They are rich and chocolatey, fresh and peppermint-y topped with crushed candy canes. The inside of the bars is fudgy and moist made with medjool dates, almond butter and lots of rich chocolate protein powder and cocoa powder to make the bars feel decadent and indulgent yet you know you’re having a good-for-you snack or dessert.
Why will I love these?
These bars are delicious:
- Rich and chocolatey
- Minty, sweet and fresh
- Taste like after 8 chocolates
- Indulgent, decadent and melt-in-your-mouth
- Made with wholesome, healthier ingredients
- A source of fibre and protein
- Naturally plant-based, dairy-free and egg-free
- Naturally gluten-free and grain-free
- Easily nut-free
- Require no baking
- Ready in just a few steps
- Have a thick layer or dark chocolate all around
- Decorate with candy canes for a Christmassy touch
- Will last 1 week in the fridge
- Great for all the family
- Delicious all year long
- Minimal effort
- Naturally sweetened with dates
If you already love the sound of these bars, then skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.
What ingredients do I need?
You can see the ingredients with weights in the recipe card and see my favourite and recommended products in the “shop the recipe” section.
For the bars:
- Medjool dates: these are the magic ingredient that make the bars really fudgy, naturally sweet and high in fibre.
- Plant-based milk: and dairy-free milk here is great to blend up. I like oat, almond, soya or coconut (from the carton).
- Runny smooth almond butter: the runnier and smoother the better, or you can also use peanut or cashew butter. Keep them nut-free by using sunflower seed butter or tahini.
- Peppermint extract: this is American peppermint extract which is sweeter and won’t taste like toothpaste! I used this one here.
- Almond flour: this makes the bars moist and fudgy, as well as adding healthy fats. You can swap it for oat flour, if needed.
- Chocolate protein powder: these make the bars really fudgy and tender, while adding a boost of protein. I like the Form chocolate hazelnut one here.
- Cocoa powder: make sure it’s 100% cocoa powder without added sugars, or you can use cacao powder, too.
- Salt: for flavour.
- Dark chocolate: I use the Divine dark mint chocolate which is so perfect for these bars. You can use other dark chocolate, or dairy-free milk chocolate.
- Coconut oil: to help the chocolate set more quickly and so it’s less likely to crack once set.
- Candy canes: to decorate the bars on top.
Are these bars gluten-free and nut-free?
These are naturally gluten-free and to make them nut-free, swap the almond butter for sunflower seed butter or tahini and swap the almond flour for oat flour (check it’s gluten-free, where needed).
How do I make them?
These are ready to go in a few steps:
- Soak the medjool dates in boiling water: to soften them.
- Blend the dates, dairy-free milk, almond butter and peppermint: to a smooth paste in a food processor.
- Stir in the dry ingredients: to form a no-bake brownie or cookie dough-like batter.
- Press the mix into a tin: and smooth over the top.
- Chill in the freezer overnight: to allow them to firm up.
- Slice the bars when they are firm: into bars or squares.
- Melt the dark chocolate: and coat each square in chocolate.
- Decorate with crushed candy canes: and enjoy.
How long will they last?
These bars will keep for at least 1 week in the fridge in a sealed container or 1 month in the freezer, wrapped well. Defrost the bars before eating them.
What other recipes can I try?
For other Christmas recipes, how about:
- Christmas Pudding Chocolate Tiffin
- Gingerbread Latte Banana Bread
- Gingerbread Chocolate Caramel Bars
- Mince Pie Cinnamon Rolls
- Black Forest Trifle
Chocolate Candy Cane Truffle Bars (Vegan Gluten-Free)
These Chocolate Candy Cane Truffle Bars are rich, indulgent and chocolatey made with real whole-food ingredients. These no-bake bars are vegan, gluten-free and coated in a thick layer of dark mint chocolate.
Ingredients
- 200g medjool dates, pitted weight
- 100ml plant-based milk
- 60g runny, smooth almond or peanut butter
- 1 tsp American peppermint extract
- 120g almond flour
- 40g chocolate protein powder
- 25g cocoa powder
- A pinch of salt
- 180g dark chocolate, chopped small
- 1 tbsp coconut oil
- Crushed candy canes
Instructions
- Line a 6-inch square dish with parchment paper.
- Add the dates to a bowl and cover with boiling water. Allow to sit and soften for 20 minutes and then drain them.
- Add the drained dates, milk, almond butter and peppermint extract to a blender and process to a smooth paste (some small lumps are ok).
- In a large mixing bowl, stir together the almond flour, protein powder, cocoa powder and salt. Add in the date paste and stir well to a sticky, thick mix.
- Press into the tin and smooth out. Cover and chill overnight in the freezer.
- When ready to make the bars, add the chocolate and coconut oil to a heatproof bowl and warm in the microwave or over a pan of simmering water, until melted.
- Remove the bars from the freezer and tin and use a sharp knife to slice into 9 squares (or similar).
- Dip each bar in the chocolate, coating all the sides and allowing excess chocolate to dip off. Place the bars on a parchment lined plate and sprinkle over the crushed candy canes. Continue to coat all the bars, re-warming the chocolate as needed.
- Allow to set for 10 minutes in the fridge and enjoy.
- Keep the bars in the fridge for up to 1 week or in the freezer for 1 month. Can be enjoyed from the freezer or allow them to defrost first.
Shop the recipe
Stay in touch
I look forward to hearing what you think of these Chocolate Candy Cane Truffle Bars, so please let me know in the comments below and leave a star review above. If you do make this, I’d love to see so please tag me, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on Twitter, Facebook and Pinterest – please say hello!
With candy cane love x
p.s. this recipe was first made with Divine Chocolate, who I love. All opinions are my own and this blog post is not sponsored.
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Hi Amy, These looks delicious and fun to make! I have never heard of American peppermint essence – where can you buy it from please?
Hi there, I hope you will love them! I bought mine from Waitrose and Sainsbury’s supermarket, near the vanilla extract!
Thank you! Is it a particular brand – how do you know it is the American peppermint essence?!
The one I get is from Waitrose or Sainsburys and is called American Peppermint Extract, you can try regular peppermint extract as long as it tastes sweet.