Dairy-Free Salted Chocolate Truffles

The coconut cream mixed with the dark chocolate makes these truffles extra decadent. They are so easy to make with only 3 ingredients! You can easily make these giftable by putting them in mini muffin liners, adding to a festive tin and then wrapping them up for a special someone.

Instructions

1. 1

   Heat coconut cream in a saucepan on medium heat to a simmer.

2. 2

   Add the chocolate to a bowl and pour the heated coconut cream over top. Cover with a tea towel for 5 minutes.

3. 3

   Remove the tea towel and stir until smooth and the chocolate is melted. If there are still some chocolate chunks, microwave for 10-15 seconds.

4. 4

   Refrigerate for 2 - 2.5 hours. Stick a knife through the centre to check if it’s ready. It should come out clean.

5. 5

   Put cacao powder in a bowl or small plate for rolling.

6. 6

   Use a tbsp or tsp (for smaller truffles) to scoop and make into balls with your hands.

7. 7

   Roll each truffle in cacao powder and place on a baking sheet with parchment paper.

8. 8

   Serve right away or refrigerate.

9. 9

   Store in a glass air-tight container in the fridge for up to 1 week.

10. 10

    Notes: If your chocolate doesn’t melt and you don’t have a microwave, add some water to a saucepan on low heat and place the bowl (heat safe glass or stainless steel) on top of a saucepan. Continuously stir until melted. You can use a regular dairy-free dark chocolate bar without salt.