Double Chocolate Truffles (Paleo, Vegan)
1 1/2 cups dark chocolate chips or chopped dark chocolate
chocolate shell (see notes for a “from-scratch) version
- Finely chopped almonds or other nuts
- Shredded coconut
In a medium saucepan, combine the chocolate, coconut cream and coconut oil and set heat to very low (you can use a double boiler method for this step as well) stir constantly as the chocolate melts to combine. once mixture is smooth and shiny remove from heat.
Stir in the almond butter, maple, vanilla and salt and mix until very smooth. Refrigerate this mixture for about 15 minutes until it’s firm enough to roll into balls.
Prepare a baking sheet by lining with parchment paper. Roll mixture into balls (try to be quick since things get messy!) and place on parchment. Chill this mixture for about 10 mins while you prepare the chocolate shell.
Dip each truffle in the melted chocolate using a spoon and place back on the baking sheet. Repeat for all truffles. Sprinkle with chopped nuts and shredded coconut as desired, then chill for about 10 mins until chocolate is firm. Serve, or store in an airtight container in the refrigerator for up to a week. Enjoy!