Raspberry Maca Triple Chocolate Truffle

Prep Time: 15

Total Time: 35

Servings: truffles

Course: Dessert

Author: Heather Nicholds

A vegan treat: dairy-free chocolate truffles! 3 variations for you… Choose the base that suit you, then whatever mix ins call your name, and dust them to make them pretty.

Ingredients

Base

1 cup dark chocolate
1/3 cup coconut milk, canned

Mix Ins

1/2 cup raspberries, fresh or frozen, thawed
1/4 cup cocoa nibs
2 Tbsp maca powder

Dusting

1 Tbsp cocoa powder
1 Tbsp ground almonds, or coconut flour
1 Tbsp unrefined sugar, like coconut or sucanat

Instructions

Melt the chocolate in a double boiler, or small pot if you stir constantly.
Add the coconut milk, stirring until combined.
Stir in the raspberries, nibs and maca powder or whatever mix ins you wish.
Put the mixture in the fridge to set for about 20 minutes.
Form the chilled mixture into small balls, and lay each on a baking sheet lined with a non-stick mat or parchment paper.
Stir together the cocoa, ground almonds and sugar, rolling each truffle in the powder as you form them.

Notes

Instead of dark chocolate, try making your own with cocoa butter:
- 1/2 cup cocoa butter
- 1/4 cup cocoa powder
- 1/3 cup coconut sugar or other unrefined sugar
Or a whole foods date base:
- 3/4 cup medjool dates pitted
- 1/4 cup cocoa powder

Nutrition