Organic Gingerbread Dark Chocolate Truffles
We love the delicious flavors of gingerbread! We have four ingredients that will knock your Christmas socks off! This is the perfect family recipe!
Course
Dessert
Cuisine
American
Prep Time
5
Minutes
Cook Time
30
Minutes
Prep Time
5
Minutes
Cook Time
30
Minutes
Ingredients
6
oz
Organic Extra Dark Chocolate
finely chopped
1
tbsp
Organic Unrefined Coconut Oil
Nutiva
1
tbsp
Organic Maple Syrup
Hidden Springs Maple Syrup
1/3
C
Organic Coconut Milk
Pinch
Pink Himalayan Salt
San Francisco Salt Co
2
Drops
Organic Greek Yogurt
wagneroils.com
2
Drops
Organic brewed strong coffee
wagneroils.com
1
Drop
Organic Eggs
wagneroils.com
1
Drop
Organic Oats
wagnernoils.com
Organic Cocoa Powder
For Dusting
Instructions
Place the chopped chocolate in a glass bowl and set aside.
Combine the coconut oil, maple syrup, coconut milk, and salt in a small saucepan and bring to a simmer (do not boil).
Pour mixture over reserved chopped chocolate. Let stand for 1–2 minutes, and then stir gently until completely melted and smooth.
Stir in the essential oils.
Refrigerate until mixture is just set, about 2 hours.
With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands to smooth.
Place about 1/4 cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated.
Refrigerate for at least 15 minutes to firm and serve.
Truffles can be refrigerated in an airtight container up to 2 weeks; let stand at room temperature 10 minutes before serving.