Ingredients
Units
Scale
- 1 organic vegan dark chocolate bar, at least 70% cocoa (3.2–3.5 ounces)
- 3 1/2 tablespoons virgin coconut oil
- 1 tablespoon raw organic honey (or natural sweetener of your choice; can be omitted if desired)
- 1 1/2 teaspoons organic prepared coffee (I just save some from my morning coffee)
- 1/2 teaspoon organic pure vanilla extract
- 1 small pinch fine sea salt, such as Real Salt
- Organic unsweetened dark cocoa powder for sifting, about 1/4 cup
Instructions
- Prepare a cup of coffee and reserve 1 1/2 tsp of the coffee (or save 1 1/2 tsp from your morning coffee.) Set aside. You could also substitute 1/2 teaspoon of instant coffee powder if that’s easier.
- Create a double-boiler with a small pot and heat-safe glass bowl or stainless steel bowl.* While you’re waiting for the water to boil, cut or break the chocolate into very small pieces using a sharp knife to help it melt easily. Once the water in the double-boiler is at a high simmer, add the chocolate and stir often with a wooden spoon until it’s melted; this should take about 3 minutes. A double-boiler is recommended instead of a microwave to prevent overcooking the chocolate.
- Once the chocolate is almost all melted, add coconut oil and keep stirring until the mixture is well combined and smooth. Once smooth, remove the glass bowl to the counter and add the rest of the ingredients to the bowl. Stir well, another 2 minutes, until all ingredients are well combined and smooth. At this point, the mixture should be cool enough to taste – but be very careful not to burn yourself. Taste the mixture to double-check the flavor; add more honey or vanilla if desired.
- Put the bowl in the refrigerator for about 1 hour (more if needed) until the chocolate is set. It will be firm but easily scoopable – a.k.a. the texture of a truffle. If it becomes too firm, just set it out at room temperature for 10 minutes. Scoop teaspoon size balls from the mixture and set on a parchment-lined baking sheet. A melon baller works perfect for this, or use a teaspoon and your fingers to shape the balls for a more rustic look. Coconut oil melts on contact with your fingers so using your hands and fingers might get a little messy – just be sure to work quickly so the truffles don’t melt too much.
- Alternatively, you can pour the melted truffle mixture into molds and let it set in the refrigerator; I don’t have any molds handy so I just let it set then scoop it out.
- Once all truffles are on the sheet, dust them all with the unsweetened cocoa powder using a sieve. (If coating with chia seeds, roll them in chia seeds before sifting.) Place the truffles back in the refrigerator at least 2 more hours to set and keep in the refrigerator until served. They will start to melt after about an hour at room temperature so it’s important to keep them in the refrigerator until ready to serve. They’ll keep in an airtight container in your refrigerator for up to 3 weeks.
Notes
*Create a double-boiler by placing a tightly-fitting heat-safe glass bowl or stainless steel bowl on top of a pot of simmering water. The water should not touch the bowl; the steam from the water will heat the bowl and melt the chocolate. If you use glass, be sure to use tempered (aka heat-safe) glass so it doesn’t shatter.
