Chocolate Truffles
The extra cup of coffee, tea, and soda can be skipped. In the meanwhile, you will get a boost from a few of these chocolate truffles. These bites are gluten-free, vegan, dense, chocolatey, and not too sweet, and do not involve you turning on the oven.
Yield: 10 TRUFFLES
Prep time: 20 MINUTES
Total time: 20 MINUTES
Ingredients
3 ounces (113 g) of full-fat unsweetened coconut milk, from a can
4 ounces (95 g) of vegan dark chocolate, coarsely chopped
1 teaspoon of vanilla extract
1/4 teaspoons of espresso powder
1 tablespoon of agave syrup
1/8 teaspoon of sea salt
1/3 cup (28 g) of unsweetened cocoa powder
Instructions
1. Heat the coconut milk in a small saucepan over low heat until it is about to boil.
2. In a heat-proof bowl, pour the hot coconut milk over the chocolate and let it sit for two min. Stir until the chocolate is fully melted and smooth, with a silicone spatula.
3. Add the vanilla, the powdered espresso, the agave, and the sea salt. Stir until mixed well.
4. Use plastic wrap to cover the bowl and refrigerate for three hours, till firm and scoopable.
5. Scoop the ganache out and roll it in cocoa powder till uniformly coated, using a 1 tablespoon size cookie scoop.
6. For up to five days, store the truffles in the refrigerator.
Notes
For nonvegans, regular dark chocolate might be used.
Try adding mix-ins of your own. Fantastic additions are shredded coconut and chopped nuts.