Place walnuts, pecans, dates, almond milk, avocado, peppermint extract + cacao powder into a high speed blender or food processor.
Pulse until ingredients are combined, but still have chunks and forms a dough. Place in a bowl covered in the fridge for 10 minutes so the dough is less sticky.
Scoop out dough into a medium sized bowl and place parchment paper onto a small baking tray.
Melt dark chocolate + coconut oil in the microwave - making sure to stir every 30 seconds or so to make sure the chocolate doesn't burn.
While the chocolate is melting, finely dice the candy canes if you’re using them.
Roll the dough into golf size balls or smaller and place on parchment paper.
Then using 2 forks, place each ball into the melted chocolate (allow the chocolate to drip off the ball before placing back onto the parchment paper.)
Sprinkle each truffle with crushed candy cane or white sprinkles.
Place in the fridge for at least 30 minutes and enjoy! Keep in an airtight container in the fridge for up to 2 weeks.
Recipe by at https://www.littleadaptsbyjax.com/peppermint-truffles/