As far as I’m concerned it’s Christmas week and you have free reign to eat whatever you like and enjoy your time with family and friends without any guilt. But, for some of you I know that’s easier said then done. With dairy intolerances at an all time high it isn’t as simple as heading to your local supermarket and hitting up the chocolate isle.
But don’t give up on giving in just yet. With a few simple ingredients you can recreate a delicious store bought chocolate truffle in several easy steps.
So, what do you need?
- 150g dark chocolate (70%+ is best)
- 1 tbsp coconut oil
- 1/2 cup coconut cream (Thick cream at the top of a can of milk)
- 1 tsp Vanilla
- Pinch himalayan salt
- Cacao powder & desiccated coconut to decorate
How to…
- Melt dark chocolate, coconut oil & vanilla essence in a bain-marie
- Add coconut cream and stir until fully mixed
- Stir in salt
- Set for at least 4 hours (ideally overnight)
- Take small amounts of hardened mixture and roll into small balls
- Roll into cacao powder or shredded coconut to coat
- Freeze for 2 hours
Notes: Will last a few days in the fridge or a couple of months frozen (defrost before eating)
These truffles also make lovely last minute gifts for that extra special homemade stocking filler – or serve them up with coffee after your Christmas meal!
