Well, it's been a hot second since I last shared a drool-worthy recipe. Adjusting back to managing school, work, and everything else in between has sure been a balance. I've been learning how to create a wellness program for a diverse population- and applying what I learn in school to real-life, is actually pretty cool.
On the academic side, I've been exploring food, history and anthropology and learning about food entrepreneurship- because hey, you never know when hannah's bananas will become a store-front.
But enough about work and school, since a balance is totally necessary. Let's talk Valentines Day. My first V-day with Mr. Cookie Monster I received roses (after dropping hints of I REALLY LIKE SUNFLOWERS AND GERBER DAISIES ever so subtly) accompanied with an adorable poem. Each year we also cook something fun together. Whether lamb meatballs and spaghetti, delicious pizza, or our amazing crunchy challah french toast- we like to show our love with food.
This year I wanted to create a decadent treat for Valentines Day- and what better way to do that than with truffles! Of course they needed a little healthy spin- these sweet bites are dairy free and vegan friendly!
If wanting to make something sweet for your bae or bring these to be the fav at Galentine's, get that chocolate melting!
- 2 bags of dairy free chocolate chips (semi-sweet). I used Enjoy Life
- 1 Can of full fat coconut milk
- 2-3 tablespoons of coconut oil
- 1 teaspoon of finely ground coffee (instant coffee or espresso works great too!)
- Melt 1 bag of the chocolate with 1 tablespoon of coconut oil. I like to do this in 20-30 second increments in the microwave.
- Heat the coconut milk in a sauce pan until it just begins to bubble.
- Whisk in the coconut milk to the melted chocolate.
- Cover with plastic wrap and chill for 4-6 hours, but preferably overnight. If is doesn't sem to come together you can freeze it instead.
- Once set, scoop out the ganache, and roll it into balls. To help with the mess you can coat you hands in cocoa powder just as you would flour.
- Chill the balls in the freezer on wax paper.
- While the ganache sets, melt the remaining chocolate with another tablespoon of coconut oil.
- Using two forks, dip the ganache balls in the melted chocolate until they are full coated. Set them aside on wax paper.
- While still wet, add your desired toppings. I used a hot chocolate mix, chia seeds, bee pollen, and toasted coconut.
- Keep truffles in the freezer until ready to eat.