Vegan, Super-Antioxident Rich, Pure Love

Here is the actual working recipe from our hi-vibe vegetarian retreat kitchen in Costa Rica:

Hand-Crafted Dark Chocolate Truffles-v10.0

Serves 8, (3 per person)

Ingredients:

1 c Coconut milk (room temp can, shaken)

8 oz chopped Dark Chocolate

1 T Coconut Oil

1/4 t Vanilla Extract

1/4 c Coconut Flakes, toasted

1/4 c whole almonds, toasted (pulse lightly in processor, make sure they are chunky)

1/4 c Cocoa Powder

Pinch of salt on top of each ball

Method:

Bring coconut milk almost to a boil in small sauce pot. Turn off heat.

Pour into the metal bowl that contains the chopped dark chocolate.

Whisk till smooth.

Add coconut oil and vanilla.

Put ganache in freezer for at least 2 hours, using two separate metal bowls. The chocolate needs to firm up. (stir every 45 minutes to allow ganache to solidify evenly)

Put ganache in an ice bath while balling! Measure out balls with 1 melon ball scoop and roll in a ball and cover one with toasted coconut, toasted almonds (press and roll to get nuts to stick), cacao powder (put on right before serving)

Place on Silpat on top baking tray and sprinkle with salt and put in fridge till ready to serve! Plate truffles in a straight line from 9:00-3:00.

Truffles Timing for 2:00 Romantic Lunch

10:30 Chop chocolate, and get line up ready to make ganache

11:00 Toast coconut. Process & toast almonds.

12:30 Ball truffles place on silpat tray. Put in fridge until ready to serve!