These truffles are gluten-free, dairy-free and are suitable for vegans.
This recipe is an adaption of a recipe by The Little Green Spoon.
Hope you enjoy.
100g dark chocolate
100ml full fat coconut Mmlk
4 tbsp caster sugar
2 tbsp instant coffee
2 tbsp almond butter
Pinch of salt
Cocoa powder and icing sugar, for dusting
Melt the chocolate in a large mixing bowl in the microwave or over a saucepan of barely simmering water.
In a small saucepan, heat the coconut milk, instant coffee and coconut sugar until it’s just coming to the boil. Whisk in the nut butter and a pinch of salt until smooth.
Pour the hot coconut milk over the chocolate and stir gently until the chocolate melts fully.
Place a layer of clingfilm over the mixture, making sure that it touches the chocolate (this will stop a skin forming) and chill in the fridge for at least 2 hours or overnight.
Using clean hands, shape into balls and roll in cocoa powder, icing sugar or a mixture of both. Store in the fridge and serve at room temperature.