Yield: About 1 Dozen Truffles

Ingredients:

Filling:

• 1 bar Pascha 70% Dark Chocolate with Arabica Coffee
• ½ cup Coconut Cream
• 2 tbsp Vegan Butter
• 1 tsp Vanilla Extract
• 1 tsp Instant Coffee
• Pinch of Salt

Coating:

• 1 bar Pascha 70% Dark Chocolate with Arabica Coffee
• 2 tsp Coconut Oil
• Flaked Sea Salt (optional)

Directions:

• Combine all filling ingredients in a small saucepan. Melt on the stove top, over low heat.
• Once melted, chill in the fridge for at least 45 minutes.
• After chilling, scoop the mixture into balls about 1 tablespoon in size.
• Place in the freezer for at least 15 minutes to harden.
• Make the truffle coating: combine dark chocolate and coconut oil in a small saucepan.  Melt on the stove top, over low heat, stirring frequently.
• Once melted, grab the truffle fillings from the freezer. Dip, one at a time, into the melted chocolate and place on a parchment lined baking sheet.
• Drizzle remaining chocolate over truffles and top with flaked salt. Enjoy!

Recipe, photos and reel credit @bakeit.paleo
Music credit - Breeze by MBB