Dairy Free Chocolate
Optional Toppings: hemp seeds, shredded coconut or sea salt.
Using a fork; mix nut butter, maple syrup and vanilla.
Slowly add flour, cacao powder, cannamon & salt.
Scoop out 1/2 tablespoon-sized dough; roll it into a ball, repeat.
Add to lined baking sheet & place in the freezer for 10-15 minutes.
Melt chocolate & coconut oil; using a spoon dip the truffles and return to pan.
Zig zag any remaining chocolate on top; return to freezer for 10-15 minutes.
Top with hemp seeds, shredded coconut or sea salt. Serve & enjoy!
Coat with white chocolate for scrumptious snowballs.
Hu’s Kitchen Gems OR Lily’s Sweets are recommended dairy-free chocolate brands.
These vegan truffles can be stored in the freezer for 2-3 months!