I recently got my hands all chocolatey with my good friend Sabrina Virdee, Holistic Nutritionist and Healthy Baker Extraordinaire.

So…I just had to share her mouth watering Dairy-Free Chocolate Truffles. Just in time for the Holidays!  

Here’s What You’ll Need:

• 1 bag (255g) dairy free chocolate chips – a great brand is Camino bittersweet chips
• 3 tbsp coconut oil
• 1/2 can of full fat coconut milk – a good brand is Cha’s organics
• 1 tsp vanilla bean paste, vanilla extract or vanilla essential oil of choice
• 1/2 cup unsweetened coconut flakes
• 1 handful of mixed nuts of choice (pecans, hazelnuts and macadamias)
• 2 tbsp of cocoa power or matcha powder or a combo of the both

How To Make:

1. In a bowl, add chocolate with coconut oil
2. In a saucepan, heat up the coconut milk and then pour it into the bowl with the chocolate and coconut oil. Be sure to stir gently until it’s all combined
3. Stir in vanilla of your choice or you can even use a few drops of peppermint oil or extract for a different flavour
4. Cover bowl and place in the fridge to set for at least 4 hours
5. After the 4 hours, when the mixture is almost set, toast the coconut over medium heat for 1-2 minutes until golden brown
6. Repeat for the nuts. Toast for around 2 minutes, let cool and then finely chop
7. Spread out cocoa powder, matcha powder, hemp seeds, nuts etc. – all on separate plates
8. Using a teaspoon, scoop out little balls of truffle mixture and roll in the palm of your hands, placing them on a tray as you go
9. Now it’s time to decorate them. Roll them through the topping choice, making sure they are evenly covered
10. Once they are all decorated, place on the tray and put them in the fridge for another 10 minutes or more

Serve or package them into cute jars for a simple and tasty Christmas or hostess gift.

Try them out and let us know how you like them and for more fun recipes join us on Instagram – @coach_jvb & @sabrinavirdee 

Happy Holidays 🙂