Velvety. Chocolatey. Perfect.
This recipe is super simple. It uses pre-made chocolate chips, which contain sugar. But they are soy-free. Its hard for me to find soy-free chocolate, and sugar is the lesser of the two evils for me. Next year, I’ll work on making these from scratch, without sugar, too. 🙂
10 ounces Enjoy Life gluten-free, dairy-free, soy-free chocolate chips or chocolate chunks
2/3 cup coconut cream, skimmed from the top of a can of coconut milk
2 1/3 Tablespoon coconut oil
1 1/4 teaspoon almond extract
cocoa powder (optional)
chopped hazelnuts or other nuts (optional)
shredded coconut (optional)
In a microwave safe bowl, melt chocolate chips and coconut oil in 30 second batches, stirring in between. Be careful not to over cook. Once melted, stir again, to ensure the oil and chocolate are thoroughly combined. Add the coconut cream and almond extract, stirring again until thoroughly combined.
Chill in the fridge overnight, or freeze for a couple of hours and thaw for 15 minutes. Meanwhile pour the coating of your choice (cocoa powder, chopped nuts or shredded coconut) onto a plate. Why not do all three for variety? 🙂
Using a melon ball scoop or a small spoon, scoop out chocolate and form a 1-inch ball. Roll the truffle in the coating. Repeat for the whole batch. If the chocolate starts to become too sticky, you may want to stick it back in the freezer for a few minutes.
Truffles are best enjoyed at room temperature. You can store these in the fridge for a few days, but be sure to let them get to room temperature before serving.