Dairy-Free Chocolate Truffles

Ingredients

• 9 oz. chocolate or chocolate chips, chopped (I like Hu Kitchen and Enjoy Life brands, use whatever your favorite is!)
• 1/2 cup full-fat coconut milk
• OPTIONAL TOPPINGS
• freeze-dried raspberries
• shredded coconut
• cacao powder
• chopped nuts

Directions

1. Chop chocolate or chocolate chips as finely as you can (this will help it melt quicker), add to a large heat-safe mixing bowl (not plastic, glass, ceramic, or metal would be best).

Over medium heat, bring coconut milk to a simmer.

1. Pour heated coconut milk over the chocolate, and with a spatula or wooden spoon, mix the chocolate until everything has melted. If there are some stubborn pieces that won’t melt down, you can place the heat-safe bowl over a pot of boiling water to create a double-boiler and mix there so it will melt.
2. Smooth the mixture out and place in the fridge, uncovered, for 2-3 hours until it sets.
3. Prep your toppings in dipping bowls. For the freeze-dried raspberries, simply add to a food processor and pulse until you have dust!
4. Bring the chocolate mixture to room temperature or so, at least so you can spoon it without too much difficulty.
5. Using a tablespoon or small cookie scooper, scoop out evenly sized balls and roll them to even out the shape with your hands. The mixture shouldn’t leave much of a stain on your hands; if it does… it’s too soft.
6. Roll your chocolate balls into the toppings and place on a parchment-lined tray to set in the fridge for 30 mins or so before serving. Store your truffles in an air-tight container in the fridge!