If you need a quick, easy dessert that feels super indulgent ... well, you've come to the right place. These chocolate truffles, are plant-based and only require five ingredients and are a cinch to make.
Decadent and dreamy, these truffles are made with a combo of dark chocolate, cacao, and coconut milk. Pure cacao is rich in magnesium and antioxidants, while coconut milk makes these truffles creamy and smooth. With a soft, melt-in-your-mouth center, these are destined to make hearts swoon.
- Cook Time
- Prep Time
- ¼ cup coconut milk*
1 ⅔ cups dark chocolate chips, divided
⅓ cup cacao powder
¼ teaspoon pure vanilla extract
⅛ teaspoon sea salt
Line a baking tray with a baking mat or parchment paper. Add the coconut milk to a medium saucepan, and heat over medium-low heat until bubbles appear. Add 1 cup chocolate chips and sea salt, and whisk until smooth. Remove from heat and add the vanilla extract.
Pour the melted chocolate into a small, square pan, and place in the refrigerator to set for 40-50 minutes. Once firm yet pliable, use a small melon baller or spoon to scoop and shape chocolate into round balls. Place on a lined baking tray, and set in the freezer for 15 minutes, or until firm.
Melt the remaining chocolate in a double boiler until smooth. Using tongs or two forks, dunk each chocolate ball into the melted chocolate, and return to the tray. Set in fridge for 15 more minutes.
Add the cacao to a small bowl. Roll each ball in the cacao, and return to the tray. Serve immediately or store in the refrigerator until ready to enjoy.
Note: Native Forest Coconut Milk is in a BPA-free can and is certified organic and non-GMO. You can also opt for homemade coconut milk, recipe here.