Easy Dairy Free Chocolate Truffles

---

I absolutely adore chocolate and these creamy, dreamy dark luxurious truffles are so decadent, yet so incredibly easy to make.  You can do it!!!!

I even make them dairy free by using luscious, full fat coconut milk instead of cream.  You can certainly use cream if you prefer, but this works for me.

YOU DON'T NEED MANY INGREDIENTS FOR GOOD TRUFFLES. JUST GOOD INGREDIENTS □

LOTS OF FUN ROLLING THEM IN WHATEVER YOU WANT

I chose Lilly's dark chocolate chips to make these a no sugar treat that won't wallop your blood sugar, so I'd put these in my healthy snack category and they're so rich that one or two will satiate that chocolate craving.  Lilly's happens to be made with a Stevia and erythritol blend. You can use your preferred chocolate, but I highly recommend ensuring it's dark chocolate.

EVEN THE ONES THAT AREN'T PERFECTLY ROUND ARE PERFECTLY DELICIOUS

These make a very special gift for Valentine's Day or any special occasion that requires the gift of something homemade with love.  They keep well in your fridge for a couple of weeks in an airtight container, but are best served at room temperature to get the ultimate creamy, rich chocolate experience.

You can roll these in so many different toppings.  It's quite fun.  My favorite is probably chopped pistachios.  I love the emerald green against the dark chocolate.  Colorful sprinkles are fun too, or classic cocoa powder.

YUM

You can even get the kids involved in the stirring and rolling.  This is fun for the whole family.
Wrap them up in cute little cello packages with an adorable bow and let the chocolate gifting ensue.

These pyrex measuring cups re perfect for melting the chocolate in.  Microwave safe!

A loaf pan is the exact size to chill the truffle ganache,

Easy Dairy Free Chocolate Truffles

9 ounces dark chocolate chips (I used Lilly's to make these very low sugar as Lilly's chocolate chips are made with Stevia)
1/3 to 1/2 cupfull fat coconut milk (I used canned coconut milk)
2 teaspoons instant espresso powder (optional)
1 teaspoon vanilla (I love to use vanilla paste)
2 tablespoons creamy almond or cashew butter (optional)


For coatings:
Cocoa powder
Sprinkles
Chopped nuts (love pistachios for this)


Line a loaf pan with plastic wrap, leaving overlapping edges.

Add chocolate chips, coconut milk and instant espresso powder to a microwave safe bowl or large pyrex measuring cup and heat at 30 second increments until the chocolate begins to melt and you can stir to a creamy consistency.
Add in the vanilla and almond or cashew butter (if using) and continue to stir until very smooth.  If mixture seems too thick, add a bit more coconut milk, up to 1/2 cup.

Pour into the lined loaf pan, using the overlapping edges to cover the top.

Add to your fridge for a couple hours to let set, or to the freezer for about half an hour.

Uncover and use a small cookie scoop to scoop out equal sized balls of the creamy ganache.
Roll gently between your hands to get them as round as possible.

If too soft, set them back in the fridge to further set.  If they're too hard, leave them on the counter until the consistency is more like soft play dough.

Roll in your preferred coating.

Serve immediately or store in an airtight container in the fridge for a couple of weeks, but they're best eaten when they've nearly come to room temperature so they're not too hard.