Ingredients

The following ingredients have 12 Servings
  • 1/2 cup coconut butter
  • 1/4 cup full-fat coconut milk
  • 2 1/2 tablespoons pure maple syrup
  • 2 tablespoons raw cacao butter discs or chips
  • 2 teaspoons vanilla extract
  • 1/8 teaspoon sea salt
  • 1/4 cup dark chocolate
  • 1 teaspoon coconut oil
  • 2 tablespoons cacao powder or cocoa powder

Instruction

  • Add the coconut butter, coconut cream, maple syrup, cacao butter, vanilla, and sea salt to a double boiler over medium heat. Whisk together until completely melted. Pour the mixture into a small bowl and place in the freezer for 30 minutes, whisking every 10 minutes to prevent it from freezing completely.
  • If you're drizzling with chocolate, melt the chocolate and coconut oil in a double boiler. If you're dusting with cacao, add the cacao powder to a small bowl.
  • Once the filling has chilled, scoop out approximately 1 tablespoon, quickly roll into a ball, and coat in the cacao powder or drizzle with chocolate. Place on a small pan that has been lined with parchment paper. Repeat.
  • Return the truffles to the freezer for 15 minutes to set.
  • Store in refrigerator.