Celebrate Valentine’s Day with these less sinful chocolate truffles. These truffles are vegan and also gluten free, it would be possible to use clarified butter instead of coconut oil but I believe coconut oil is the healthier option.
10 ounces bittersweet chocolate, chopped
1/2 cup of coconut oil
1/4 cup of brandy (optional, substitute coconut milk)
1/4 cup of coconut milk
1 tsp cinnamon powder
Dutch cocoa powder for dusting
Cinnamon for dusting
1.Melt chocolate in a double boiler, add in coconut oil and stir until smooth.
2. Split the chocolate mixture into two bowls, add cinnamon and coconut milk into one bowl and stir. Add brandy into next bowl and stir. Put in the refrigerator for 1 hour or until firm.
3. Use a spoon or melon baller to scoop out chocolate, roll into a ball, dust the cinnamon chocolate balls with cinnamon or cocoa powder or coconut flakes. Do the same with the brandy chocolate balls.
4. Place the chocolate truffle balls back into the fridge for another 1 hour and serve. Place in an air tight container to last in the refrigerator.
*Vegan, Gluten Free