CACAO DUSTED HU DARK CHOCOLATE TRUFFLES
by Flora & Vino
Recipe type: Dessert
Cuisine: Paleo, Vegan, Gluten Free, Refined Sugar Free
Serves: 12-16 Truffles
5 Hu Chocolate Cashew Butter & Raspberry Jelly bars, finely chopped
½ cup light coconut milk
2 TBS raw cacao powder + more as needed
Place finely chopped chocolate in a medium-sized heat-safe mixing bowl.
Heat the coconut milk in a small saucepan over medium heat until it starts to simmer.
Immediately add coconut milk to chocolate bowl and loosely cover with a lid to trap the heat inside. Allow to melt completely for the next 3-5 minutes. Lift the cover and use a mixing spoon to gently stir. Continue stirring until completely melted, creamy, and smooth.
NOTE: If, for some reason, you have unmelted pieces left, pop the mixture in the microwave for 10-15 seconds to encourage more melting.
Set the mixture in the refrigerator to chill uncovered for 2-3 hours, or until almost completely solid.
Use a cookie scoop, scoop out ~1 TBS balls of the chilled mixture then use your hands to roll the chocolate into balls. If the truffle dough sticks to your hands, try wetting them with a splash of water before rolling out.
Toss in balls in cacao powder to coat and shake off excess. There should be about 12- 16 truffles, depending on how large you make them.
Enjoy truffles immediately, or refrigerate for 1-2 hours to continue to firm up.
Store truffles covered in the refrigerator for up to one week and freeze for longterm storage.
For best serving, let the truffles sit outside of the fridge for 10-15 minutes before serving to soften.