Simple Chocolate Truffles (Gluten-free, dairy-free)

I wanted to make a fancy little dessert for some company we were having.  I combined a few different recipes I have seen before and made these delightful little treats!  They are amazing! And with only 4 ingredients, they are easy to make.  Overall, I feel like they really aren’t too bad for you.  At least that is how I am justifying eating way more of them than I should!  Yum!

IMG_5578

Simple Chocolate Truffles

Truffle Filling:
1/2 c. pure maple syrup
1/4 c. coconut oil
2/3 c. cacao

Truffle Coating:
1 c. dark chocolate or bitter sweet chocolate chips, divided
1 Tbsp. coconut oil, divided

In a blender or mini-food processor, combine truffle filling ingredients (maple syrup, coconut oil, cacao). Refrigerate until firm. Once cold, scoop out filling into ball shapes. (I used a melon baller for this step making it really simple). Place balls on a sheet of parchment and put in the freezer for 30-60 minutes. If your balls are a little droopy, you can easily reshape them once they are frozen.

Just before you take the balls out of the freezer, melt half of the chocolate chips and coconut oil together. This can be done in a double boiler or in a microwave on a low heat setting. Be careful not to overheat the chocolate.

Remove the filling from the freezer and dip each ball in the melted chocolate and put back on the parchment paper. Once you have used up the first half, melt the second half of the chocolate chips and coconut oil. This just helps to make sure it doesn’t cool down too much before you use it up. Dip remaining truffles in chocolate.

Freeze again until outer shell is hard. Truffles can be kept in the refrigerator until you serve them. I don’t know how long they will last in your fridge because ours only lasted a couple of days. 🙂 Enjoy!!

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