1- 15oz can chickpeas
1 tsp vanilla extract
1 tsp peppermint extract (you may add more if you wish)
3 tbsp cocoa powder
4-5 tbsp maple syrup
½ cup dairy free chocolate, melted
1 peppermint candy cane crushed, optional

1). Place all the ingredients except for the chocolate chips in a small food processor. Blend until smooth and creamy.

2). Spoon out truffle mixture using a 1 tbsp measuring spoon and roll into balls.  Place the balls onto a dish and make sure they are not touching.  Then place into the freezer for 2 hrs.

3). After 2 hrs the truffles are ready to either dip in melted chocolate or to save on fat and calories drizzle with melted chocolate.

4). Melt the chocolate in a small saucepan over low heat, stirring constantly so it does not burn. 

5). To make a drizzle add the melted chocolate to a plastic bag and snip the corner and pipe it on.  Be careful with the hot melted chocolate!

6). Once you drizzle or coat with chocolate, top with the crushed candy cane for garnish.