Makes 10-12 large truffles
- 1/2 cup coconut oil
- pinch kosher salt
- 1/4 cup maple syrup
- 1 cup cocoa powder
- cold water, as needed
- Optional add-ins:
- 1 tsp vanilla extract
- 1/4 tsp peppermint extract
- Optional toppings:
- cocoa powder
- shredded coconut
- ground nuts
- Melt coconut oil in a pot on low heat, then transfer it to a heat-safe bowl.
- Add salt and maple syrup, and whisk until evenly distributed in coconut oil.
- Add cocoa powder and whisk thoroughly.
- While whisking, add cold water, one teaspoon at a time until you see the mixture thicken.
- Cover the bowl with plastic wrap and put into the fridge for about 20 minutes or until the chocolate mixture sets solid.
- Take the chocolate mixture out of the freezer. It should be solid, but still malleable. If it’s too solid, I microwave for a quick 30 seconds just to soften it up so I am able to roll the truffles.
- Spoon about 1 tbsp of the chocolate mixture and form it into a round truffle with your hands.
- Then, roll each truffle in your desired topping. Place on a parchment-lined baking sheet while you make the rest of your truffles.
- Keep the truffles in the fridge in an airtight container for about a week. They can be kept in the freezer in an airtight container for up to a month.