Line a baking sheet with parchment paper. Preheat oven to 325.
Add dry ingredients to a stand mixer or food processor until uniform, scraping down the sides as needed. Add liquid ingredients and mix again. (Can also use a hand mixer or just a bowl and spoon, but it’s less efficient)
Taste and adjust if you like — more monkfruit, peppermint, cocoa, or salt. (Note some of the peppermint flavor will dissipate while baking)
Use a standard cookie scoop to form balls (just over 1 Tbs size). Roll smooth in your hands and place on the lined baking sheet.
Bake for about 11 minutes or until firm when pressed (the dough doesn’t “give” when touched)
Allow to cool for about 10 minutes before adding glaze.
To make the glaze:
Melt oil in a small bowl.
Stir together remaining ingredients and taste and adjust to your preference
Drop balls one at a time in the glaze and turn to coat. Use a fork to place back on the parchment to dry.
Repeat with all balls. Before they are completely dry, sprinkle on the crushed “candy canes”
To make the faux crushed candy canes
Mix together all ingredients except coloring in a small bowl.
Add one drop of gel color and stir gently so that the color stays speckled with red and doesn’t turn to a uniform pink.
Chill balls in the refrigerator for at least 10 minutes to firm up after adding the glaze. ENJOY!
To store: If you add the glaze, keep refrigerated in an airtight container for about 7 days. Or freeze tightly wrapped for about 1 month. If you do not add the coconut oil glaze, these can be left on the counter in an airtight container for about 3-4 days. To make homemade powdered monkfruit:Blend lakanto classic monkfruit granules in a high-speed blender for about 20 seconds until powdered. (I use the smoothie cup for my Vitamix.) Blend enough granules to cover the blade of your blender. Alternatives:See the post for more details. Regular candy canes/peppermint candies can be used instead of "faux." And any kind of chocolate you like. I like Lakanto sugar-free chocolate chips. Temper your chocolate or add a teaspoon of coconut oil to help it solidify. Macros are for one brownie ball with glaze and "candy cane" garnish.