Gluten-Free Vegan Chocolate Peppermint Candy Cane Balls

5 from 2 reviews

'Tis the season! Candy cane season, that is ;) . Made these gluten-free vegan chocolate peppermint candy cane balls the other day...and they were darn good!


  • 8-10 candy canes (I used vegan, corn-free ones)
  • 1 ⅓ cups almonds (other nuts would work too)
  • 2 cups almond flour (other nut flour would work too)
  • 2 cups medjool dates (pitted + presoaked for 15-20 minutes in hot water)
  • ¾ cup cacao powder
  • ¼ cup liquid sweetener of choice (I used maple syrup)
  • 5 tbsp softened coconut oil (soft, but at room temp -- not hot)
  • 1 tbsp lemon juice
  • 2 tsp pure vanilla extract
  • 1 tsp peppermint oil
  • pinch of salt
  • ⅛ tsp black pepper


  1. Place candy canes in a mini-food processor {I used my magic bullet} and process into a mixture of crumble and dust. Alternatively you can crush the candy canes by hand by placing them in a zip lock bag, wrapping with a towel, and then smashing them with something hard on top to break them up into bits and shards. Set aside.
  2. Process almonds in a food processor into a fine crumble. Add in all remaining ingredients, except crushed candy canes, and process until everything is thoroughly combined and mixture begins to form into a ball.
  3. Pour some of the candy cane mixture onto a rolling plate. Have a serving plate handy. Scoop out about 1 - 2 tbsp mixture (depending on how large you want your balls to be) from the food processor with your hands and roll into a ball. Roll around in candy cane mixture and place on the serving plate. Repeat with the rest of the mixture (adding more of the crushed candy cane mixture onto the rolling plate as needed).
  4. Chill for 10 minutes in the freezer to help the balls firm up quickly, or enjoy them fresh. Store any leftovers in the fridge.