Vegan Chocolate Espresso Truffles with Coconut Oil

Okay... if there is one new dessert recipe you're going to try this year, make it this one. Never before have truffles been so easy to make, so decadent to taste, and so indulgent (but healthy) to enjoy. Don't believe us? This recipe uses full fat coconut milk for a creamy texture--loaded with healthy fats to boost metabolism! It uses coconut oil for texture--again, lots of healthy fats and the goodness of coconut, and also dairy free (the coconut milk is, too!). We use dairy free chocolate chips for a sweet chocolate taste, and add coffee grounds for that extra kick--and that's it. Dairy free, gluten free, sugar free, and oh-so-tasty. You have to give these truffles a try!  

To make a comparison for you: there's a popular chocolate treat out on the market with a velvety center, it rhymes with "Mindt". Yep, this homemade recipe for Chocolate Espresso Truffles taste just like those--but better, healthier, vegan, nutritious, and even more delicious. Make a batch for your next gathering or family dinner, treat your family to these chocolate delights, or eat them as you make them--we won't judge!  

• 2 cups Enjoy Life Mini Chocolate Chips
• 1 cup full fat coconut milk
• 1/2 cup coconut oil
• 2 tsp. instant coffee grounds + 2 Tbsp. hot water (optional if you want the coffee flavour)
• cocoa powder for dusting  

Place ingredients on the top of a double boiler over high heat. Stir until melted. Mixture will be very dark, smooth, and glossy. Refrigerate 4 hours or overnight. Scoop out some of the chocolate and roll into 1 inch balls. Roll in cocoa powder and place in the fridge. Recipe by: Sandy Pomeroy

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