Chocolate Truffles
Servings Prep Time
8 people 20 minutes
Passive Time
25minutes
Servings Prep Time
8 people 20 minutes
Passive Time
25minutes
Ingredients
  • 270grs dark chocolate69-70% vegan dark chocolate chips 1/2 cup canned coconut milk, shaken first
  • 1/4cup pure maple syrup
  • 5tablespoons hemp choco spread
  • 2tablespoons natural peanut butter
  • 1tablespoons vanilla extract
  • 1/8teaspoon fine sea salt
Instructions
  1. To a large heat-safe bowl, add the chocolate chips & coconut milk only.
  2. Either melt over a double boiler or heat in the microwave for 1 minute, stir, and then 15-30 more seconds, stirring in between until 90% melted, being careful not to burn.
  3. Stir or whisk until completely smooth and all the chocolate is completely melted.
  4. Add the maple syrup, hemp chocolate spread, vanilla extract & salt. Whisk until completely smooth.
  5. Add the bowl to the fridge to set and firm up 6-8 hours minimum or overnight is preferred and easier to work with.
  6. After the mixture has firmed up, use a small cookie scoop to roll the mixture into about 2 dozen truffles. Roll them in balls with your hands and roll them into a bowl of cocoa powder to coat evenly, shaking any excess off.
  7. Coat your palms with cocoa powder periodically (or powdered sugar if used). This will greatly help to ease the sticking and melting of a bit of the chocolate from the warmth of your hands.
  8. If for some reason, they are too soft, pop them in the freezer for about 25 minutes. It’s natural for truffles to get soft from the warmth of your hands a tiny bit, but they shouldn’t be melting and the cocoa powder on the palms trick makes a huge difference.
  9. Keep them stored in the fridge for longer and just remove about an hour before serving.
  10. OPTION unsweetened cocoa powder, powdered sugar, coconut sugar, chopped nuts