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