Ingredients
Scale
For truffles:
- ½ cup coconut oil
- ¼ tsp fine sea salt
- ¼ cup clear honey (Note 1)
- 1 cup cocoa powder
- 6½ tsp cold water
Optional add-ins (Note 2):
- ¼ tsp cayenne pepper
- 1 tsp vanilla extract
- ¼ tsp peppermint extract
Possible toppings:
- dessicated coconut
- ground hazelnuts
- cocoa powder
- sprinkes (vegan)
Instructions
- Melt coconut oil in a pot on low heat, then transfer it to a bowl.
- Add salt and honey, and whisk until evenly distributed in coconut oil.
- Add cocoa powder and whisk thoroughly.
- While constantly whisking, add cold water, ½ tsp at a time. (Note 3)
- Cover the bowl with cling film and put into the freezer for about 30 minutes or until the chocolate mixture sets solid.
- Take the chocolate mixture out of the freezer. It should be solid, but malleable.
- Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
- Roll each truffle in the desired topping.
- The truffles keep well in the fridge or in a cool dry place for about a week an a half. They can be kept in the freezer for up to a month. (But only if you forget all about them, otherwise… yeah, bye bye truffles.)
Notes
Note 1: If you or your vegan friends are on the honey-is-not-vegan side, use agave syrup.
Note 2: These are suggestions if you don’t want just “plain old” chocolate truffles. Not that chocolate could ever be plain. But to spice things up, play around with flavours – the possibilities are pretty much endless!
Note 3: The chocolate mixture will at this stage look as though it has split. It’s supposed to look that way – no cause for concern!
- Prep Time: 45 minutes
- Category: Chocolate, Dessert