Creamy Vegan Paleo Truffles with Only 2 Grams of Sugar Each
AuthorMaya Krampf from WickedSpatula.com
12ozgood quality dark chocolate - I use Green & Blacks 85%
1 1/2cupsfull-fat coconut milk
4bags earl grey tea
Chop the chocolate into shards by cutting diagonally. Place in a bowl with the coconut oil.
In a small sauce pan over high heat bring the coconut milk to a simmer with the tea bags. Once simmering reduce heat to medium and stir softly being careful not to break the tea bags. If you do break them simply use a fine mesh sieve or cheesecloth to strain the coconut milk.
Once the tea has turned the coconut milk brown (about 5-6 minutes) pour milk over chopped chocolate and coconut oil. Stir until creamy and melted. Stir in the salt.
Place a piece of plastic wrap on the top of the chocolate to prevent a film from forming. Allow to come to room temperature. Once it's cooled to room temperature place in the refrigerator for two hours or the freezer for 30 minutes to 1 hour.
When ready to scoop allow the chocolate to come back to room temperature for a few minutes. This will make it easier to scoop. Using a spoon or a melon baller scoop out little balls of chocolate and using your hands to shape them into a ball. Dust with cacao powder. Keep going until you're out of chocolate about 30 truffles later.
Store in the refrigerator up to 1 week
Nutrition facts are provided as a courtesy, sourced from the USDA Food Database. Net carb count excludes both fiber and sugar alcohols (though the latter are rarely seen on this site), because these do not affect blood sugar in most people. We try to be accurate, but feel free to make your own calculations.