Ingredients
12 oz dark chocolate
1 cup full-fat coconut milk
1 Tbsp maple syrup
1-2 drops Lavender essential oil
Dash of sea salt
1/2 cup cocoa powder for rolling
Instructions:
1. Break up chocolate into if in bark form
2. In a pot, heat coconut milk and chocolate
3. Add maple syrup
4. Mix until combined. the mixture will be thick and look somewhat gooey.
5. Remove from the heat and add dash of Sea salt an Lavender oil
6. Set the bowl in the refrigerator for 5 to 6 hour or in the freezer for 1 hour, until mixture hardens.
7. Set on the counter to soften a few minutes before scooping.
8. Scoop out about 1/2 inch balls with a spoon and lay them out on parchment paper covered board. Refrigerate for about 30 minutes.
9. Roll truffle balls with your hands to make them evenly round.
10. Roll truffles in cocoa powder and serve
REMINDER keep refrigerated when not serving them