This recipe is a real winner for all the chocoholics out there!
I recently spent the day in the kitchen with Jenna, one of the food stylists on our new cookbook (which I’m very excited about and maybe even a little more than these chocolate truffles!). We came up with a very simple, easy but mouth-watering recipe for truffles.
It’s also a great one for anyone who is lactose or dairy intolerant. I am not allergic to dairy but I try to avoid it whenever possible as I really do believe my body functions better without it, so I loved the fact that these truffles are completely free of dairy or lactose!
These little gems of dark chocolate goodness, coated in cacao, look so pretty and impressive, will give the impression that you’ve been working hard in the kitchen for ages, when in fact, you haven’t!
They make a great dinner-party dessert, a wonderful gift or even just to keep in the freezer for when you have that chocolate craving you just can’t budge!
I must warn you that these are very moreish and after testing them on Hannah and her dad, Mark, who are both lactose intolerant, I knew we were on to a winner! They absolutely loved them and couldn’t believe they contained no dairy or lactose!
Now, I’m not saying eat these by the dozen, as they are calorific but, the good news is that we’ve tried to use good quality ingredients to keep them as healthy as possible…..!
Recipe For My Cacao Truffles
Ingredients: This Makes 30-35
150g dark chocolate (we used 85% cocoa), finely chopped
150ml coconut milk
1 tsp. Lucy Bee Coconut Oil
1 tbsp. light brown sugar, optional
Place the dark chocolate into a saucepan and add the coconut milk, Lucy Bee Coconut Oil (and brown sugar if using). Gently heat until it is nearly coming up to the boil. Stir with a wooden spoon to combine.
Pour the mixture into a shallow, small dish and leave to set in the fridge until completely firm. To speed this up, you can place it in the freezer.
Once firm, dust a clean work surface with our cacao powder. Using a teaspoon, roll the chocolate mixture into small balls (they are really indulgent, so a small one hits the spot!), then roll in the cacao and transfer to baking sheets lined with baking paper.
Chill again to firm up. Once solid, transfer to an airtight container and store in the fridge.
It’s great to experiment with different toppings. This makes the truffles look really cool and adds different flavours and textures to them.
Popular topping choices are: Lucy Bee Cacao Powder; chopped up hazelnuts; finely cut up dark chocolate; coconut sugar; coconut shreds; cinnamon; almond flakes; pistachios; light sprinkling of Lucy Bee Himalayan Salt; and goji berries.
I hope you enjoy them as much as we all did! Try to save a few to share out to your friends!
About Lucy Bee Limited
Lucy Bee is concerned with Fair Trade, ethical and sustainable living, recycling and eating close to nature with additive free products for health.
Members of the Lucy Bee team are not medically trained and can only offer their best advice. Any information provided by us is not intended to diagnose, treat, cure or prevent disease.
Please note you should always refer your health queries to a qualified medical practitioner.