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

INGREDIENTS

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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.

ITEMS IN THIS RECIPE

Pure Mexican Vanilla Extract

89

Out of Stock

Black Onyx Cocoa Powder

191

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Hungarian Sweet & Spicy Paprika

165

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Mayan Cocoa

95

Select Size