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White Chocolate Maple Truffles

White Chocolate Maple Truffles
Chef:Ashley Melillo

ABOUT THE CHEF

Ashley Melillo is the writer, photographer, and recipe-creator behind Blissful Basil, a blog dedicated to unearthing the happiest side of life through wholesome foods. Being a school psychologist by day and a vegan food blogger by night, Ashley strives to incorporate a wide array of plant-based foods into her recipes in order to promote physical, mental, and emotional well-being.

These White Chocolate Maple Truffles combine coconut butter, coconut milk, maple syrup and raw cacao into decadent truffle balls that are drizzled with a simple mixture of dark chocolate and coconut oil and then dusted with cacao powder. Enjoy!

INGREDIENTS

For The White Chocolate & Maple Filling 

  • ½ cup coconut butter
  • ¼ cup full-fat coconut milk
  • 2½ tablespoons pure maple syrup
  • 2 tablespoons raw cacao butter discs or chips
  • 2 teaspoons vanilla extract
  • ⅛ teaspoon sea salt

For The Chocolate Drizzle

  • ¼ cup dark chocolate
  • 1 teaspoon coconut oil

For The Cacao Dust

  • 2 tablespoons cacao or cocoa powder
DIRECTIONS
  1. For the filling, heat a double boiler to medium, add all the ingredients, and whisk together until completely melted.
  2. Pour the mixture into a small bowl and place in the freezer for 30 minutes (be sure to whisk every 10 minutes to prevent it from freezing completely).
  3. For the drizzle, melt the ingredients in a double boiler and whisk together.
  4. Once the mixture has chilled sufficiently, make the balls by scooping out approximately 1 tablespoon and quickly rolling into a ball.
  5. Add the dusting of cacao or cocoa and the drizzle, and then place on a small pan that has been lined with parchment paper. Repeat until finished with all the balls.
  6. Let the truffles fully form by placing the tray in the freezer for 15 minutes.
  7. Enjoy!

NOTES

Makes 12 truffles. Store in the refrigerator.


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White Chocolate Maple Truffles

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