Ingredients

The following ingredients have 15 Servings
  • 1 cup dairy free mini chocolate chips
  • 1 tbsp unsweetened cocoa powder
  • 1/2 cup unsweetened coconut milk ((tetra pack/carton))
  • 2 tbsp hemp seeds
  • 2 tbsp chia seeds
  • 2 tbsp flaxseed meal
  • 1 tbsp maple syrup
  • 1 tbsp almond butter ((unsalted and no sugar))
  • 1/4 cup sweetened coconut flakes

Instruction

  • In a microwavable bowl combine chocolate chips and melt it. (about 2 minutes).
  • Take it out and stir in cocoa powder until it form a thick melted chocolate.
  • Warm the milk for 30 seconds in microwave again and mix in the melted chocolate.
  • Now, add hemp seeds, chia seeds, flaxmeal, maple syrup and almond butter. Whip it up nicely. Cover the bowl with a thin film or food saver and let it rest in the refrigerator for about 3 hours.
  • In the meanwhile, heat a nonstick pan and saute coconut flakes for about 1-2 minutes at low-medium flame or until it starts to brown. Take it away from the flame and let it cool down.
  • Once, the chocolate firms up and take about 1 tbsp between palms and form a round shape. Roll it in the toasted coconut flakes and set it aside.
  • Repeat the above process for the rest of the chocolate truffle.
  • Enjoy immediately or refrigerate for about a month in an air tight container.