Decadent Chocolate Truffles

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Bite-size, creamy cacao parcels.
(original recipe published on HuffPost


1 tin of coconut milk (full fat, refrigerate overnight to make it easier to separate the cream)

2 ¼ cups dark chocolate minimum 70%, chopped (approx. 300g)

½ tsp. vanilla

Pinch of Himalayan pink salt

Optional: 3 tbsp. finely chopped almonds, ¼ tsp. cinnamon, black pepper, or chilli for different flavours, 1 tbsp. cacao powder, ¼ tsp. sea salt to roll the truffles in


  1. Scrape out the separated coconut cream from the tin and add to a saucepan on gentle heat on the stove.
  2. While the coconut cream is heating, finely chop the chocolate and add to a large heatproof bowl.
  3. Once warmed, remove the coconut cream from the heat, add the vanilla and pink salt, then pour over the chopped chocolate.
  4. Whisk everything together until smooth. If you're adding any extras to the mix, do this now before setting in the fridge for 2 hours or until firm.
  5. Remove from the fridge and using a spoon, scoop out the chocolate and form into balls. Roll in your desired toppings and keep in the fridge until ready to enjoy!