- 300 g dairy-free dark chocolate morsels
- 3 tablespoons coconut oil
- 240 ml light coconut milk
- 1 teaspoon vanilla bean paste , or vanilla extract
- 1 handful of shredded coconut
- Choice of nuts, such as pecans, hazelnuts and macadamias
- Cocoa powder
- Chambord
- Grand Marnier
- Baileys
- Place morsels into a bowl with the coconut oil. Heat the coconut milk in a small pan over a low heat, then pour into the bowl and stir gently to combine.
- Add 1/2 Tablespoon your choice of liquor to flavor if desired and allow the alcohol to cook off.
- Stir in the vanilla bean paste or vanilla extract. Cover the bowl with cling film, then place in the fridge to set for at least 4 hours.
- When the truffle mixture has almost set, toast the coconut under the broiler until lightly browned.
- Using a miniscoop, scoop out little balls of the truffle mixture and roll in the palm of your hands. .
- Roll the truffle ball in your choice of topping (cocoa powder, chopped nuts, coconut etc)
- Return to the refrigerator to firm
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