Almond and Coconut Truffles

Handmade dark chocolate truffles combined with toasted coconut and almonds -- easier than you think!

Ingredients

• 4 (3-ounce) bars raw dark chocolate
• 1 cup almond milk
• 1 Tablespoon raw agave nectar + more to taste
• 1 Tablespoon almond extract
• 2 teaspoons vanilla extract
• ½ cup ground toasted almonds
• ½ cup toasted shredded coconut

Instructions

1. Chop chocolate bars roughly and place in a large glass bowl. Set aside.
2. Heat almond milk in a saucepan over low heat until warm. Stir continuously, and do not boil.
3. When almond milk is steaming, whisk in agave nectar and extracts.
4. Pour almond milk mixture over the chocolate and let stand one minute. Whisk until completely smooth.
5. Refrigerate at least 2 hours, or until semi-solid.
6. When chocolate has chilled, scoop out one tablespoon at a time and roll with hands into balls. Roll in either almonds or coconut until covered.
7. Store in the fridge or freezer, as they will melt if left at room temperature. Enjoy!

Yields 30 Truffles

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