Instructions

1. Line a baking sheet with parchment, wax paper or foil and set aside.
2. In a food processor, process chocolate graham crackers until fine crumbs remain. In a separate bowl, soften cream cheese in microwave for 15-20 seconds. Add peppermint extract to cream cheese and mix to combine.
3. Add cream cheese and peppermint mixture to food processor with processed graham crackers. Process until doughy mixture forms.
4. Using a cookie scoop, form dough into balls and place on lined sheet pan. Place in the refrigerator for 5 minutes.
5. While the truffles are in the refrigerator, microwave chocolate chip and coconut oil in a small microwavable bowl. Microwave chocolate on high for 30 seconds, mix then again for another 30 seconds until it becomes a chocolate sauce.
6. Remove truffles from refrigerator and dip in chocolate sauce. Place back on lined baking sheet and sprinkle with desired toppings.