Description
These Mexican Chocolate Truffles have a creamy filling that's lightly spiced and coated in dark chocolate. Paleo, Vegan, nut free and dairy free!
Ingredients
Scale
Filling
- 1/2 cup dark chocolate chips (70-85%)
- 1/2 cup coconut cream*
- 1/2 tsp vanilla
- 1 tsp cinnamon
- 1/4 tsp cayenne pepper
Coating
- 1/2 cup dark chocolate chips
- 1 tsp coconut oil
Instructions
- For the Filling: Place dark chocolate in a small sauce pan and melt over low heat. Stir frequently, until chocolate is fully melted. Remove from heat.
- Mix in coconut cream, vanilla, cinnamon and cayenne pepper. Whisk until smooth.
- Place filling in the fridge for at least 30 minutes to harden (longer is fine).
- Using a small cookie scoop or tablespoon, scoop the fillings and place on a lined baking sheet.
- Freeze the filling for at least 20 minutes.
- For the Coating: Place the dark chocolate and coconut oil in a small sauce pan. Melt on the stove top, over low heat.
- Once fully melted, remove from heat and retrieve the fillings from the freezer. Individually dip each filling piece into the melted chocolate.
- Place the dipped truffles back onto the sheet of parchment paper and add an extra pinch of cayenne and cinnamon on top (flaked salt is delicious too).
- Put truffles in the fridge (or freezer) a couple minutes to set.
- Store truffles in fridge or freezer.
Notes
*Just the cream from a can of full fat coconut milk or coconut cream