These beautiful little truffles are super rich (and dairy-free!). Wonderful as holiday snacks or homemade gifts.



Ingredients

Notes

This recipe was adapted from the Decadent Chocolate Truffles from TasteofHealing.com.

Directions

Place coconut milk, oil, and chocolate over a double boiler. Allow chocolate to soften and stir until completely melted. Remove from heat and stir in vanilla, cocoa powder and paprika. Chill until firm, about 4 to 6 hours. Scoop with a spoon or mini scooper and roll into 1 1/2-inch (or so) balls. In one bowl, mix together pistachios and orange zest. Add the Mayan Cocoa to a separate bowl. Coat half of the truffles in the nut mixture and half in the cocoa. Chill until ready to serve.

Yields

24 (1 1/2-inch) truffles

Thanks To

Chef Carol Green - Taste of Healing

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Savory Spice Shop Ingredients
Vanilla Extract Mexican -2floz $10.95
Cocoa Powder, Black Onyx 2 oz bag $5.00
Hungarian Sweet & Spicy Paprika 1 oz bag $2.85
Mayan Cocoa 4 oz bag $7.35
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