Vegan Chocolate Truffles

Ingredients

• For fudgey base:

  • 1 1/2 cups dark chocolate

  • 1/2 cup coconut cream

  • 2 tbsp coconut oil

  • 1/2 cup smooth almond butter

  • 1 tsp pure vanilla extract

  • 1/3 cup coconut sugar

  • 1/4 tsp sea salt

• For chocolate shell:

  • 1 1/2 cups dark chocolate

  • 1 1/2 tsp coconut oil

• For toppings:

  • Finely chopped almonds

  • Shredded coconut

  • Or, hemp hearts

Directions

1. In a medium saucepan, combine the chocolate, coconut cream and coconut oil on low heat. Stir constantly as the chocolate melts to combine. Once the mixture is smooth, remove from heat.

2. Stir in the almond butter, coconut sugar, vanilla and salt. Mix until smooth.

3. Refrigerate this mixture for at least 30 minutes, until it’s firm enough to roll into balls (This may take longer depending on your fridge).

4. Line a baking sheet with parchment paper.

5. Roll mixture into balls and place on the parchment. (Warning: this get very messy!)

6. Chill the balls in fridge for 15 minutes, while you prepare the chocolate shell.

7. Melt the remaining chocolate and coconut oil together.

8. Dip each truffle in the melted chocolate using a spoon and place back on the baking sheet.

9. Sprinkle with your topping(s) of choice.

10. Chill for about 15 minutes, until chocolate is firm.

11. Enjoy!

    *Store in air tight container in the fridge.