Nutritionist // @jenniemiremadi
For the occasional treat, my chocolate truffles recipe is the perfect solution. I love this recipe because the truffles are easy to make in advance, and it’s also a great way to get the kids involved – once the truffles are made, set up topping bar (cinnamon, coconut shavings, pecans, etc) and let the kids coat the truffles with the toppings of their choice! And, like my other goodies, these chocolate truffles are made of whole foods ingredients, and are dairy-free, gluten free and free of refined sugar.
- 12 oz. unsweetened, vegan dark chocolate, broken in pieces
- 3 tbsp. coconut oil
- 1 cup coconut cream
- 1 1/2 tbsp. maca
- Maple syrup and/or stevia to taste
- Pinch of sea salt
- Cinnamon, chopped pecans and shredded coconut to coat truffles
- Add all ingredients (other than those for coating truffles) together in double boiler over low heat, whisking continuously until melted and combined.
- Taste chocolate mixture and adjust sweetener(s) based on preference.
- Remove chocolate mixture from stove, scoop out heaping tablespoons of chocolate mixture and place on a plate.
- Set plate in refrigerator for about 30 minutes, until chocolate mixture cools and sets slightly.
- Remove plate from refrigerator and roll heaping tablespoons of chocolate mixture into balls.
- Coat truffle balls with cinnamon, chopped pecans or shredded coconut.
- Place in refrigerator overnight, or until firm.
- Serve and enjoy!
Makes approximately 25 truffles.