These creamy truffles come together in no time at all!
1/2 teaspoon espresso powder
1 cup unsweetened cocoa powder
1 cup dairy free dark chocolate, melted
2/3 cup light agave
2 teaspoons vanilla extract
2/3 cup coconut oil, melted
1/4 teaspoon kosher salt
Matcha or Cocoa Powder for dusting
Method of Preparation:
Dissolve the espresso powder in 3/4 cup of hot water, stir in the cocoa powder and let stand for 5 minutes. Pour the cocoa mixture into the bowl of a food processor.
Add the chocolate, agave, vanilla, coconut oil and salt, then process until the mixture is smooth and no lumps remain.
Refrigerate until the mixture is firm enough to scoop and shape, at least 2 hours. Using a small ice cream scoop, scoop the ganache and roll into rounds. You may need to dust your hands with cocoa powder to prevent them from sticking.
Once all of the ganache is rolled into balls, roll them into additional cocoa powder or matcha for a pop of green!
Store in the refrigerator until ready to enjoy!