Ingredients

The following ingredients have 17 Servings
  • 10 oz ghiradelli chocolate chips (60% cocoa)
  • 7 tablespoons full fat coconut milk
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup unsweetened coconut flakes, finely chopped
  • 1/4 cup hazelnuts
  • 3 tablespoons cocoa powder

Instruction

  • Add chocolate chips, coconut milk, vanilla extract, and ground cinnamon to a bowl.
  • Put in microwave and heat up for 30 seconds. Remove and stir. Microwave another 30 seconds, stir until smooth and chips are melted.
  • Cover and place in refrigerator for 2-3 hours.
  • Using a cookie scoop or a tablespoon, scoop out small balls and try to form into smooth balls. Place on parchment paper lined baking sheet.
  • Add hazelnuts to a pan, heat over medium high heat and toast for 2-3 minutes minutes.
  • Add hazelnuts to a food processor and blend until finely chopped. Remove and place in a small bowl.
  • Roll individual truffles in cocoa powder, coconut flakes, or hazelnuts.
  • Serve!