Sugar-free, diary-free, gluten-free vegan chocolate truffles.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 27
Ingredients
Unsweetened Baking chocolate 5.5 ouncesErythritol - to taste- i used about 1/3 cup bc I don't have a sweet toothOrganic Cacao Powder, 4 tbsp Oil (I used Extra Virgin Coconut Oil)- 2 tbsp365 Organic Almond Milk Unsweetened, 8 ozAdd ins: (coconut extract, cherry preserves, sea salt, cayenne, etc.)Nutrition facts are for the base recipe without any add ins.
1.Cut the baker's chocolate into little flakes so it is easier to melt.
2.Place that into a double boiler or chocolate melter. Fondue pots are ok but take longer.
3.Bring out the almond milk and heat it or leave it at room temperature to make sure when you add it to the chocolate it doesn't "seize."
4. Add the oil and stir quickly.
5.Add the cacao powder once that mixture is melted.
6. Slowly pour the almond milk in and incorporate it into the mixture.
7. Add erythritol tbsp by tbsp until you get the taste you like.
8. Keep whisking until it is completely smooth.
9. Pour into a mold and cover and chill for about 30 mins-2 hours depending on how thick your molds are.
Serving Size: Makes 27 1-inch pieces. I used a square mold that held 24 and then 2 "cakepop" molds + testing tastes
2.Place that into a double boiler or chocolate melter. Fondue pots are ok but take longer.
3.Bring out the almond milk and heat it or leave it at room temperature to make sure when you add it to the chocolate it doesn't "seize."
4. Add the oil and stir quickly.
5.Add the cacao powder once that mixture is melted.
6. Slowly pour the almond milk in and incorporate it into the mixture.
7. Add erythritol tbsp by tbsp until you get the taste you like.
8. Keep whisking until it is completely smooth.
9. Pour into a mold and cover and chill for about 30 mins-2 hours depending on how thick your molds are.
Serving Size: Makes 27 1-inch pieces. I used a square mold that held 24 and then 2 "cakepop" molds + testing tastes
Nutritional Info Amount Per Serving
- Calories: 43.0
- Total Fat: 4.2 g
- Cholesterol: 0.0 mg
- Sodium: 8.6 mg
- Total Carbs: 2.4 g
- Dietary Fiber: 1.1 g
- Protein: 0.9 g
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