Easy Vegan Dark Chocolate Truffles
Author: Lauren Bolanos
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Serves: 24-30 truffles
- 1 can (13.5 fl oz) of full fat coconut milk (native forest*)
- 1 bag (10 oz) of bittersweet chocolate chips (equal exchange chocolates*)
- ¼ cup of cacao powder (for coating)
- In a double boiler, melt together chocolate chips and coconut milk until smooth and creamy.
- Allow it to cool for a half hour to an hour before moving it into the fridge to cool for another 2-4 hours.
- Then with a small cookie scoop (2 tbsp) scoop fudgy goodness and roll in cacao powder and place in paper liners or eat immediately. Enjoy!
*both brands are organic
*store in refrigerator to maintain ideal texture and firmness.
Recipe by Healing and Eating at https://www.healingandeating.com/2016/02/easy-vegan-dark-chocolate-truffles.html
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