Add the white chocolate chips, almond flour, espresso powder, and peppermint extract and stir constantly over medium heat until the mixture is smooth and saucy. Transfer to a bowl and cover, then place in the fridge for 5-6 hours or overnight. The mixture should be cooled and easy to scoop and shape.

Line a baking sheet with parchment paper and shape the cooled mixture into 1 tbsp balls. Place on the parchment paper. Set the truffles in the freezer while you make the chocolate coating.

In a double boiler or saucepan, add the chocolate chips and coconut oil and heat over medium-low until melted and smooth. Allow the chocolate to cool 2-3 minutes. One by one, carefully dip the frozen truffles in the chocolate, coating on all sides. Carefully remove the truffles with a fork or slotted spoon and place back on the lined baking sheet. Sprinkle each with crushed candy canes. Once all the truffles have been coated, return the sheet pan to the fridge to set the chocolate for about 15-20 minutes. Store in the fridge until ready to serve!