I am so ecstatic to have found this gem of a recipe on Nom Nom Paleo’s website (original post: http://nomnompaleo.com/post/14764008847/nom-nom-chocolate-truffles ), and now I want to share it with you. Bonus: these make really great gifts for your friends and family as well.
This recipe makes 36 truffles, and you’ll need:
- 10 ounces of dark chocolate, 70% or higher
- 3 tablespoons of coconut oil
- 1 cup of full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup finely shredded unsweetened coconut and/or ½ cup unsweetened cocoa
Start by cutting the chocolate into small shards on the diagonal. Place the chocolate and coconut oil in a medium bowl and set it aside.
Heat the coconut milk in a small saucepan over medium heat until simmering. Then, pour the coconut milk over the chocolate and coconut oil, and stir ever-so-gently with a rubber spatula to combine. Don’t mix vigorously or the chocolate will get grainy.
Add the vanilla extract and stir to incorporate.
Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).
Meanwhile, spread the shredded coconut on a parchment-lined baking tray, and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the flakes to a shallow bowl when cooled. If you’re coating the truffles in cocoa powder, pour some into another bowl, too.
Using a small (1-inch in diameter) melon baller or disher, scoop out 36 balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball. Don’t freak out if some of them are misshapen — it’s just candy, people.
Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers.
These truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.