Figuring out how to make classic recipes a little healthier has to be one of the wellness community’s favourite pastimes these days, and we’re all in. Make these dairy free beauties anytime you want something seriously decadent that is also relatively health-conscious. This simple recipe makes delicious classic truffles, but is also the perfect base for including health-benefitting or flavour-enhancing ingredients such as marine collagen or grass-fed collagen, maca, ashwagandha, mint, ginger, orange zest, sea salt or even chili. You get the idea; put your latest food or health obsession in these and you can hardly go wrong.
PREP TIME: 10 min / COOK TIME: 15 min / TOTAL TIME: 25 min, plus 2-3 hr chill time
- 1 cup very finely chopped good quality dark chocolate, dairy free if you like
- 2 tablespoons raw cacao powder
- Optional inclusions: 20 grams marine or grass-fed collagen, 1-2 teaspoons maca or ashwagandha, a teaspoon or so of mint, ginger or orange zest, or a pinch of sea salt or chili
- 5 tablespoons room temperature full fat coconut milk (well shaken)
- In a small saucepan over medium heat, heat the coconut milk until it is steaming but not boiling.
- Place the finely chopped chocolate in a heat safe bowl.
- Pour the hot coconut milk over the chocolate and cover the bowl for 3 minutes with a saucepan lid, plate or towel.
- Gently stir together the chocolate and coconut milk until is smooth and the chocolate is fully melted and incorporated. If there are still a few lumps of chocolate, place the bowl over a pan of simmering water and stir the chocolate until fully melted.
- Cover and place in the fridge for 2-3 hours until firm.
- Use a teaspoon or mini ice-cream scoop to scoop heaping mounds of the mixture into your hands, then roll each truffle into a ball then roll gently in the cacao powder. Set each truffle on a plate or in a container.