this recipe is the one of those where you'll tell yourself you're only having one, and then they are all gone!
Ingredients
8 oz semi-sweet dairy-free chocolate, chips or chopped
1/2 cup full-fat coconut milk, shaken
2 tablespoons vegan butter
1 teaspoon vanilla extract
1 cup tbh
1/2 cup sifted powdered sugar or cocoa powder for dusting
Directions
-
In a heatproof bowl set over a pot of simmering water, add the chopped chocolate, coconut milk, and butter. Heat until melted and combined, stirring frequently. Remove from the heat when the chocolate is melted.
-
Once removed from the heat, stirring the TBH.
-
Chill the truffle batter in the fridge for at least 2 to 3 hours until it is firm & scoopable. Alternatively, you can place it in the freezer for about 30 minutes.
-
Use a tablespoon to portion out your chocolate truffles and roll them into a ball with your hands. Repeat with the remaining truffle batter.
-
Place all of the rolled truffles onto a baking sheet and sift over the cocoa powder to coat thoroughly.
-
Enjoy right away or store in the fridge in an airtight container for up to 1 week!
