Monday, August 22, 2016

Chocolate Truffles

On Sunday, we had a fellowship dinner.
While I love the fellowship,
the prep. part ... not so much.
I did come up with a fairly easy list of things to take.
Hubby was most excited about the dessert ...
no not my oatmeal energy bites,
he was excited about the chocolate truffles.

I didn't try them,
but they looked fudgy...
and I trust my hubby on this one.


12 ounces dairy-free chocolate chips
½ cup full fat canned coconut milk
⅓ cup natural nut butter
⅛ teaspoon salt
1 teaspoon vanilla
For Coating
Powdered Sugar
Chocolate Sprinkles


In a sauce pan, heat the coconut milk, nut butter, chocolate chips and salt, 
whisking together until hot and smooth. Remove from heat.

Whisk in vanilla until thoroughly combined and smooth.

Chill for several hours (3 was just about perfect).

Assemble coating ingredients in small bowls. 

If very cold, let the chocolate mixture sit out for about 20 minutes to soften a little.
Use a spoon to scoop up about one tablespoon of truffle mixture.
Soften and shape into a ball using the palms of your hands.
Roll the ball in coating of choice.

Place on a plate or in mini paper baking cups.

Serve immediately or refrigerate until ready to serve.

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