Paleo Truffles

Ingredients

10 ounces paleo dark chocolate chips (I use Enjoy Life brand)

3 tablespoons coconut oil

1 cup full fat coconut milk (additive, emulsifier, and gum free; I use Embe brand)

1 teaspoon vanilla extract

1/4 cup finely shredded unsweetened coconut

1/4 cup unsweetened cacao powder

Directions

Place the chocolate chips and coconut oil in a medium bowl and set it aside.

Heat the coconut milk in a small saucepan over medium heat until it reaches a simmer.

Pour the hot coconut milk over the chocolate and coconut oil, and let the mixture sit for a couple of minutes. Then, gently stir with a stainless steel spoon until the chocolate is mostly melted.

Switch to a whisk and stir well until the chocolate mixture transforms into a velvety smooth emulsion that resembles a thick, shiny chocolate pudding. If your ganache breaks (i.e., it looks curdled or oily), you can whisk in a little bit more heated coconut milk to reform the emulsion.

Add the vanilla extract and stir to incorporate.

Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours).

Meanwhile, spread the shredded coconut on a parchment-lined baking tray or glass casserole dish and toast it in a 300°F oven for 3 to 5 minutes or until golden brown. Transfer the coconut to a shallow bowl when cooled. Pour cacao powder into a separate bowl.

Using a small (1-inch in diameter) melon baller or stainless steel spoon, scoop out small balls of chocolate. Roll each ball of chocolate between your palms to form a smooth ball.

Coat each truffle in the toasted coconut or cocoa and sift the excess through your fingers. Enjoy!