Bittersweet Almond Joy Vegan Truffles
Ingredients
- 2.5 Lb Bittersweet Chocolate (70% or higher)
- 1/4 Cup Coconut Oil
- 1.5 Cups Coconut Milk
- 1/4 Cup Agave Syrup
- 2 Cups Chopped Almonds, roasted with skins on
- 1/4 Cup Toasted Shaved Coconut (optional)
- 2 Ounces Amaretto or frangelico
Instructions
- Set up a double boiler by putting about an inch of water in a pot and placing a stainless steel mixing bowl on top. Bring the water to a boil. Heat the coconut milk in the mixing bowl and stir in 2 lbs of Chocolate (save the rest for dipping later), Amaretto, and agave Mix well, until it becomes thick and chocolate. Fold in half of the almonds and the coconut (if using). Refrigerate until it solidifies. If it is still a little loose, reheat and add more chocolate.
- While the truffle mix is chilling, Melt the remaining chocolate and coconut oil in the double boiler until smooth.
- Scoop the truffles into balls and dip them in the chocolate. Place on a baking rack to cool and sprinkle with chopped almonds if desired. Refrigerate until ready to serve and they solidify.