Dark Chocolate Truffles
|Total Fat||3.9 g|
|Total Carbohydrate||8.3 g|
|Dietary Fiber||1.0 g|
In a double-boiler, melt the chocolate until smooth. Stir in the almond milk, vanilla, and sea salt, and whisk well until smooth. Remove from heat and add the butter or coconut oil. Stir to combine.
Spoon the mixture into a silicon chocolate mold. You can add a little almond butter as a filling here if you'd like. Place in the fridge to harden, about 1 hour.
Gently remove from the mold and sprinkle with your favorite toppings like shredded coconut, cocoa powder, dark chocolate almonds with toasted coconut flakes, or edible glitter.
Store in the fridge.
- No chocolate mold? No worries! Place in the fridge to slightly harden (about 30 minutes) and use a melon ball scoop and your hands to roll into balls.
Courtesy of: The Fitnessista
- 1 1/2 bars of your favorite dark chocolate (approx. 5.25 oz)
- 1/3 cup Almond Breeze Original (or for extra creaminess use Almond Breeze Almondmilk Cashewmilk Blend Original Unsweetened)
- 1 teaspoon vanilla
- Pinch of sea salt
- Almond butter; for filling (optional)