This dairy-free chocolate truffle recipe is just 2-ingredients to a delicious, easy dessert! Use your favorite chocolate (I recommend 70% or higher) and full-fat coconut cream for the dreamiest truffles. Get creative with the toppings. I'm using: cacao powder, freeze-dried raspberries, and shredded coconut on mine! (paleo, gluten-free, vegan, dairy-free, no bake)
9oz.chocolate or chocolate chips, chopped(I like Hu Kitchen and Enjoy Life brands, use whatever your favorite is!)
1/2cupfull-fat coconut milk
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.
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.
Smooth the mixture out and place in the fridge, uncovered, for 2-3 hours until it sets.
Prep your toppings in dipping bowls. For the freeze-dried raspberries, simply add to a food processor and pulse until you have dust!
Bring the chocolate mixture to room temperature or so, at least so you can spoon it without too much difficulty.
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.
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!