Vegan chocolate truffles – two ways

• Vegan
• Gluten free
• Paleo

• Canned Goods

  • 1/2 cup Coconut milk

• Condiments

  • 2 tbsp Maple syrup

• Baking & Spices

  • 3 pinches Chili powder, ground hot
  • 2 1/2 tsp Cinnamon, ground
  • 2 tbsp Cocoa
  • 125 g Dark chocolate
  • 1/4 tsp Nutmeg, grated
  • 1 Vanilla bean

• Oils & Vinegars

  • 1 tsp Coconut oil

• Drinks

  • 2 tbsp Orange juice, fresh

Found on lazycatkitchen.com

Description

Directions

• Take an unopened 100 g bar of chocolate and hit it against your work bench a few times so that the inside breaks up into small pieces. Take the remaining 25 g you will need for this recipe and chop it finely with a knife. Place the entire 125 g of chocolate pieces in a large bowl. If you are making winter-spiced version, add in grated nutmeg, cinnamon and hot chili powder.Gently heat up coconut milk on the stove – don’t let it boil. Add in coconut oil, maple syrup, vanilla seeds and orange juice (the last two only if you are going for the winter-spiced version).Pour hot coconut milk mixture over broken up chocolate and spices. Whisk it until combined into a silky smooth chocolate cream. It may take a bit of stirring, don’t be put off. If you have a ceramic hob and are using a heat-proof glass bowl, you may want to place it on the turned-off hob ring, which you used to warm up the coconut milk. Residual heat will speed chocolate melting.When the mixture cools down, leave it in the fridge for a few hours (or overnight) until it has hardened. Cover the bowl with cling film or else it will dry up.Scoop out a teaspoon of the thickened mixture at a time and roll into balls.Mix 2 tsp of cinnamon with 2 tbsp of cocoa on a plate/tray and roll the truffle balls in this mixture until evenly coated. Store in an airtight container in the fridge.