These not-too-sweet yet incredibly satisfying chocolate truffles are easy to make and taste delicious. Switch up the flavor by sprinkling chopped nuts, flaked sea salt, crushed rose petals or cinnamon over the top while the chocolate coating is setting. Opt for plant-based ingredients to ensure they can be widely shared. Leftover truffles, if there are any, can be stored in an airtight glass container in the fridge.
In a small pot or double boiler, heat the chocolate, coconut oil and coconut cream slowly and gently until fully melted. Stir frequently and be careful not to overheat or burn. Remove from heat and add nut butter, vanilla and maple syrup or coconut sugar, if using. Stir well to combine, then place in the refrigerator to cool for about 30 minutes. Using a melon baller or spoon, scoop a small amount of mixture, form into balls and place on a parchment-lined or silicone baking sheet. Return to the fridge to chill until firm (around 15 to 30 minutes). Melt the remaining half cup of chocolate chips and dip each truffle ball to coat fully. Sprinkle each truffle with flaked sea salt, cinnamon or crushed rose petals, or roll in chopped hazelnuts. This basic recipe can be flavored in an unlimited number of ways, get creative and find your favorite.
To keep this recipe truly processed sugar free, you will need to source a chocolate chip brand that uses coconut or maple sugar. Hu Kitchen Gems are great because they are organic and only contain three ingredients. Chocolate bars may also be used; simply chop or grate before melting. Additionally, it is important to source a great-tasting coconut cream. Native Forest is excellent if you can find it. Alternatively, any plant-based creamer or organic whipping cream should substitute nicely. This recipe was inspired by @healthwithvictoria.
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