Instructions

Step 1

Heat the coconut milk in a small pot over medium-low until just simmering, stirring often.

Step 2

Add the chocolate, butter, and salt and turn the heat off. Stir with a spatula until the chocolate has melted and the mixture is completely smooth.

Step 3

Pour into a bowl and cover tightly with plastic wrap. Transfer to the fridge to harden overnight or for at least four hours.

Step 4

Place the almonds on a plate.

Step 5

Remove the truffle mixture and scoop about two tablespoons and form into balls, working quickly before they soften. Roll into the almonds. Place them in a container and store them in the fridge.

Step 6

Leave them out for a few minutes prior to serving. Enjoy!

Notes About Recipe

• Leftovers: Refrigerate for up to five days. Freeze for up to three months.
• Serving Size: One serving is one truffle.
• Make it Vegan: Use plant-based butter instead.
• Additional Toppings: Top with cocoa powder, sprinkles or another type of crushed nut/seed.

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