- 1/2 cup full-fat coconut milk (the canned kind)
- 2 tablespoons coconut oil
- 10 ounces high quality vegan dark chocolate (70% cocoa) – chopped
- 1 teaspoon vanilla extract
- 1/2 teaspoon peppermint extract
- dash of salt
- 1/4 cup cocoa powder
Directions
- In a double boiler, heat coconut oil and coconut milk over a low/medium heat, whisking until just melted and well incorporated.
- Add the chocolate, stirring continuously, not allowing it to heat too quickly.
- As soon as it is melted, remove from the heat and stir very well to make sure it is all well incorporated.
- Add in the vanilla and peppermint extracts and salt.
- Pour into a 8″ baking dish or a pie pan and refrigerate until the mixture is mostly set , but still pliable.
- Using a 1″ melon baller or a tablespoon, scoop out the chocolate and roll into balls using your hands, set them on a parchment paper lined cookie sheet.
- Once all have been rolled, place the sheet into the refrigerator for about 10-15 minutes, up to overnight.
- Place the cocoa power onto a small plate and roll the balls in the cocoa powder to coat, you can also put the cocoa powder in your hands and roll them around that way. Store the finished truffles in the refrigerator.
- These truffles will keep up to two weeks in an airtight container in the refrigerator. Allow to come to room temperature for about 15 minutes, just before serving.
