I’ve been making a lot of treats lately. When I have some time to myself these days, I’m usually working away in the kitchen, while listening to a podcast. It’s a nice, relaxing way to spend time, but also means I have a delicious treat to eat! And luckily, I don’t have to feel too guilty as everything is always gluten/sugar/grain free, organic and usually full of dark chocolate which is pretty healthy ;). I made these chocolate truffles recently, with homemade coconut cream (yes, I actually put fresh coconut through my juicer to make my own BPA-free cream), and they came out great. They are pretty easy and would make great gifts for Christmas (because who wants to succumb to consumerism and buy useless things from big corporations?). They also happen to be vegan and keto!
For the chocolate, I used my favourite 92%, but added a pinch of monk fruit extract to make it a bit sweeter. If you use 70% chocolate, you won’t need to add any extra sweetener. You can also flavour these truffles any way you wish. I added some orange zest to mine for chocolate orange truffes, but you could add nuts or certain extracts to customize!
140g dark chocolate
1/2 cup (about 120ml) coconut cream (solid cream from a can if you are using canned)
Extra melted chocolate or cocoa powder to coat
1) Simply melt the chocolate and cream together, mixing well
2) Put in the fridge for a few hours to set
3) Scoop out with a tablespoon measure. You can roll them into balls with your hands, or leave them rustic like I did
4) Finally, coat the truffles in melted chocolate or cocoa powder