MAKES 72 TRUFFLES
Make these for friends and family to enjoy or give away as gifts. No need to say “special diet”—just “yummy!”
1 cup canned unsweetened coconut milk (not lite), unshaken
4 tablespoons coconut oil
-Pinch of sea salt
2 ⅓ cups chocolate chips
1 teaspoon pure vanilla extract
-Unsweetened cocoa powder, for rolling, optional
-Unsweetened coconut flakes, for rolling, optional
-Unsalted seeds or chopped nuts, for rolling, optional
1. Open the can of coconut milk and skim the thick “cream” off the top to measure 1 cup. (Save any watery milk on the bottom of the can for another use.) Place coconut cream in a heavy-bottom saucepan over medium heat. Add coconut oil and salt and bring to a simmer.
2. Remove pan from heat and add chocolate chips, stirring until all chips are completely melted. Add vanilla.
3. Pour mixture into a 9x12-inch glass pan and place pan in the refrigerator to cool quickly.
4. Scoop mixture with a small ice-cream scoop or teaspoon, forming into balls. Roll them in cocoa powder and/or coconut flakes or topping of choice. Store in the refrigerator.
Each truffle contains 41 calories, 3g total fat, 4g saturated fat, 0g trans fat, 1mg cholesterol, 7mg sodium, 4g carbohydrate, 0g fiber, 0g sugars, 1g protein, 0Est GL.
For Peppermint Truffles, replace vanilla extract with ½ teaspoon peppermint extract. Roll balls in crushed peppermint candies.
For Orange Chocolate Truffles, replace vanilla extract with 1 teaspoon orange extract. Add 2 teaspoons orange zest to coconut milk before heating.
For Cookie Truffles, roll balls in crushed gluten-free, dairy-free cookie crumbs.