These creamy and delicious chocolate truffles are made with nothing but natural ingredients yet, they are everything as decadent as the finest of chocolates
Chop the cacao paste very, VERY finely and place it in a medium sized mixing bowl.
Bring maple syrup, coconut milk, salt and scraped vanilla seeds to a slow simmer over medium heat. (You can also throw the empty pod in there to infuse more flavor; just make sure you remove it when you pour this over your chocolate)
As soon as the creamy mixture starts to simmer, pour it over the chopped chocolate and stir delicately until completely melted and smooth. Add ghee and essential oil and stir until well combined.
Place the chocolate in the refrigerator to firm up, about 30 minutes or so.
Using a small ice cream scoop (about the size of a melon baller), scoop out little balls of the chocolate mixture and place them onto a baking sheet that’s been lined with parchment paper, then shape those into perfect little spheres by rolling them between the palms of your hands.
Put these in the fridge to chill while you work on the chocolate coating.
Melt the cacao paste in the microwave in 20-30 second intervals and stir well for an equal amount of time between each interval until it’s completely melted.
When the chocolate is fully melted, add the honey, coconut oil and pinch of salt and stir delicately until smooth.
Remove the truffles from the baking sheet and set a fine meshed cooling tray right over that parchment paper. Dip the truffles one by one in the melted chocolate and place them on the tray to drip. Put them back in the fridge to set for 10-15 minutes then dip them a second time. Place them in the fridge once more until completely set.
If you have a little bit of melted chocolate left, drizzle it over your finished truffles to make cute a little design.
When your truffles are completely set, drop them in a bowl full of cacao powder, move them around a little bit to completely cover them and then take them out. Give them a quick shake to remove any excess and place them in a small paper cup.
Stored in a cool dry place in an airtight container, these will keep for a couple of weeks.