Paleo + Vegan Coconut Milk Truffles

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A healthy, delicious, and vegan treat!

We know that the holidays are filled with loads of unhealthy + sugary temptations, but who does not love a little chocolate from time to time? These Paleo + Vegan Coconut Milk Truffles sprinkled with organic cocoa are seriously so good! The recipe uses only five clean ingredients that you can easily keep around the house!

The truffles turned out so perfectly rich and tasty that we had to bring them to a holiday party. The truffles were devoured in no time at all! If you are in the mood to make a sweet treat to enjoy all on its own, this is a must-try recipe. The truffles store beautifully in the freezer for months, yes months, so you can have them when the mood strikes!

Paleo + Vegan Coconut Milk Truffles

Ingredients

10 oz. vegan chocolate chips
3 tbsp. coconut oil
1 cup full-fat coconut milk (cold)
1 tsp. vanilla bean paste
1/4 cup unsweetened cocoa

Instructions

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 simmering. Then, pour the coconut milk over the chocolate and coconut oil, and stir. Make sure to stir very slowly so your mixture doesn't get grainy. If it does get grainy, don't worry, your truffles will still taste good!
Add the vanilla bean paste and stir to incorporate.
Transfer the chocolate mixture to a sealed container and chill in the freezer for an hour (or in the fridge for four hours)
Once your chocolate mixture has cooled, using a spoon, collect one spoonful of the mixture and form into a ball using your hands. They are going to start to melt pretty quickly, so don't worry about shaping them perfectly. Place each ball on top of parchment paper.
Once you have rolled all of them, go back to your first one and re-shape it a bit more. It will have firmed up after sitting on the parchment paper.
Coat each truffle in the cocoa after you have rolled it for the second time, and sift the excess through your fingers.
The truffles can be kept in an airtight container for a week in the fridge, or about three months in the freezer.