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These chocolate truffles can be modified to your dietary needs (vegan, dairy-free, nut-free) and can include any toppings you want- I love that you can get creative!
I have experimented with both dark and semi-sweet chocolate and find the dark options such as Eating Evolved or anything 75% or higher is a very rich treat, so my suggestion is to make the truffles slightly smaller. My personal preference is the Sunspire chips linked below coated with pulverized pistachios.
Chocolate of choice (I used Sunspire soy-free semi-sweet chocolate chips). Other great options include: Lily's, Enjoy Life & Eating Evolved.
1/3 cup full-fat coconut milk
3 tbsp cashew milk
2 tbsp coconut oil
Toppings can include: pulverized pistachios, walnuts, almonds, coconut flakes, freeze dried fruit, etc.
In a small pot, heat coconut oil and add chocolate. Stir well
Add in coconut and cashew milk and stir until completely smooth
Transfer to a medium size bowl and refrigerate for 2-3 hours
The chocolate should slightly harden- scoop out about 1oz and roll in your preferred topping