INGREDIENTS
- 12 oz dark chocolate
- 1 cup full-fat coconut milk
- 1 Tbsp maple syrup
- 1-2 drops Lavender Vitality essential oil
- Dash sea salt
- 1/2 cup cocoa powder for rolling
INSTRUCTIONS
- Break up chocolate into pieces if it’s in bark form.
- In a pot, heat coconut mil and chocolate.
- Add maple syrup.
- Mix until combined. The mixture will be thick and look somewhat gooey.
- Remove from the heat and add a dash of sea salt and Lavender Vitality essential oil.
- Set the bowl in the refrigerator for 4-6 hours or in the freezer for 1 hour (until mixture hardens).
- Set on the counter to soften for a few minutes before scooping.
- Scoop out about 1/2-inch balls with a spoon and lay them out on a parchment paper-covered board. Refrigerate for about 30 minutes.
- Roll truffle balls with your hands to make them evenly round.
- Roll truffles in cocoa powder and serve.
Note: Keep refrigerated when not in use.
Source: The Essential Edge, February 2015