These little balls of joy are the perfect snack, dessert or party gift. Completely gluten-free, dairy-free and vegan, these truffles are delicious and nutritious.
Serving size: 14
1 1/3 cup of 72% cacao dark chocolate or any good quality dark chocolate [chop finely — this will help it melt faster]
1 cup of coconut milk
1 teaspoon of agave
½ teaspoon of vanilla extract
1/4 teaspoon of cinnamon powder
Cacao powder or cocoa powder [for rolling]
Small baking sheet
Small ice cream scoop or melon baller scooper
Turn the stove top to a low heat. Pour the coconut milk into a pot and let it simmer for 3 minutes — you want the milk to get warm, not bubbly. Add in chopped dark chocolate and stir for another 2-3 minutes. Once the chocolate melts remove it from the stovetop and add in the agave, vanilla and cinnamon; mix until all is incorporated.
Pour the melted chocolate onto baking sheet covered in plastic wrap and spread evenly with the spatula. Place in the freezer uncovered for two hours. Once the chocolate firms, remove it from the fridge and set up the rolling station. Place a medium plate next to the baking sheet and pour the cacao or cocoa powder onto the plate, spread evenly.
With a small scooper or melon baller start scooping out your chocolate from the baking sheet and start by manually rolling the chocolate into a round shape. Working quickly, add each ball onto the plate and roll the balls in the powder until all sides are covered with the cacao or cacao powder. Shake off the excess powder and place them onto your serving dish. Enjoy!
Tip – If you don’t have a small ice cream scoop or melon baller you can use a measuring tablespoon to scoop out the chocolate.
Tip – The brand I used to make this recipe was “Trader Joe’s 72% Cacao Dark Chocolate Pound Plus Bar” it’s a good Belgian quality cacao, vegan and inexpensive! If this isn’t available I would recommend any dark chocolate that’s 72% cacao or higher in percentage. The better the chocolate, the better the truffle.
Tip – No baking sheet? No worries! Place the chocolate mixture in any wide, long, medium plastic container, making sure to plastic wrap the container prior to pouring the chocolate [see above].
Content and images by: Diana Rodelo
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