Thanks to the lovely guys at Seed and Bean I had the chance to experiment with a few new flavours of their divine dairy free dark chocolates.
I’d been wanting to experiment in making truffles for such a long time, and it was the perfect time to use a high quality flavoured chocolate. Although any chocolate will work, this raspberry and coconut flavour works a treat!
3 simple ingredients are needed to create these rich, delicious truffles. They’re also the perfect homemade gift to your loved ones. Once they’ve been rolled in the cacao powder they looks like the fancy ones you can buy in the shops. For a fraction of the price!
Pop them in the fridge and they’re the perfect after dinner treat. Or if you’re entertaining guests, put them on the table to share with coffee. These delectable handmade chocolates are free from dairy and melt in the mouth. They’re perfect in every. single. way.
makes 16 truffles
takes approx. 3 1/2 hours (including setting time)
8 tablespoons of coconut milk
250g of Dark Chocolate (I used 1 bar of seed and bean coconut and raspberry and the rest dairy free dark chocolate)
cacao powder for dusting
1. In a microwavable bowl melt your chocolate chunks in the microwave for 90 seconds.
2. In a separate microwavable bowl melt your coconut milk for 30 seconds.
3. Pour your coconut milk over your chocolate and let sit for 5 minutes.
4. Mix together and melt in the microwave for further 10 second spells, including mixing in between, until completely combined.
5. Place in fridge for a minimum of 3 hours (I waited overnight).
6. Using your hands roll the mixture in approximately 16 balls and then roll in cacao powder.
Store in an airtight container in the fridge, and consume within 7 days.
Enjoy! – share and tag your creations with me on Instagram @whatluceeats