Place cocoa powder, dates, cashews, peppermint extract, and maple syrup in bowl of food processor. Pulse until fully blended.
Taste. Add additional peppermint extract as needed, ¼ tsp. at a time, pulsing between additions.
Portion out into 10 tablespoon-size truffles and roll into balls. Place in fridge on parchment-lined baking sheet.
Chocolate Coating (optional)
Place truffles in fridge for 30 minutes.
Place peppermint stick in resealable bag. Crush with rolling pin.
Melt chocolate chips for 3 minutes at 50% power, stirring every 30 seconds. Cook until chocolate has fully melted.
Stir in coconut oil.
Drop one chocolate ball into the mixture and flip a few times with chocolate dipping tool or fork until it is fully coated. Remove, tapping fork or tool on edge of bowl a few times to remove excess chocolate.
When chocolate has dried a little, top each with a sprinkle of crushed peppermint stick.
Notes
If you can't find unsalted cashews, rinse and dry salted cashews.
You may find you don't use all the chocolate. I find it's easier to work with too much chocolate than too little. If you don't use it all, pour it into an airtight container and use for another recipe.
Unless you temper the chocolate coating, store the chocolate peppermint truffles in the fridge in an airtight container
Place the crushed candy cane in a mesh strainer and shake to remove peppermint dust.