Recipe from Dr. Mark Hyman’s Kitchen
•12 ounces unsweetened dark chocolate, chopped
•¼ cup coconut oil
•¾ cup coconut milk (full fat) or coconut cream
•1 teaspoon vanilla extract
•¼ teaspoon sea salt
•Stevia, honey or maple syrup to taste
•For the coating:
½ cup cocoa powder OR coconut flakes OR slivered almonds (optional)
•Using a double boiler, melt the chocolate and coconut oil together, stirring continuously. Add the coconut milk and whisk until smooth.
•Remove from heat, then add the vanilla, salt, and a little bit of the recommended sweetener.
•Chill mixture for 2 hours or until set.
•Using a tablespoon, scoop a spoonful of the mixture, roll into a ball and then roll in coating of your choice.
•Return finished truffles to the refrigerator and chill truffles for at least 10 minutes, then serve. Store in the refrigerator or cool place.