These are allergen friendly, no added sugar and immune boosting for a healthy Valentines Day treat! IF any of you are as last minute as I am...go grab the ingredients today...make them tomorrow and pat yourself on the back for being on-time. And to make you feel better about all your knick-of-time habits...I'm still finishing a few Christmas presents--yikes!
Before you look at this recipe and get overwhelmed...watch the video...it is so much easier than it seems. I just wanted to be thorough on instructions!
They store super well in the fridge. You can make a few days ahead and pull them out when you need them. These homemade truffles are sure to impress and actually have nutritional benefits that will give your body the boost that it deserves!
What you need:
2 Bags of Enjoy Life Dark Chocolate Chips
1 Can of Unsweetened Coconut Milk
Coconut oil
Sambucol Elderberry Syrup
Cookie Scooper
Parchment paper
Cookie sheet
Small sauce pan
Medium Saucepan
Small glass heatproof bowl
Small rectangle or square dish
2 teaspoons
Topping of choice—Options: sprinkles, beet root powder, bee pollen, nuts, shaved chocolate
Truffle Filling:
1 1/2 Cups Dark Chocolate Chips (Enjoy Life brand for allergen friendly)
1/2 Cup of canned unsweetened coconut milk
2 TBS Sambucol Elderberry Syrup
Directions:
Turn heat on medium low on your stovetop. Place the medium saucepan on the heat and add the coconut milk and until warm, it will only be a few minutes. Add the chocolate chips, and begin to fold the chocolate into the coconut milk until they are melted and combined. Turn the heat off and stir the elderberry syrup into the mixture. When it is combined, pour the truffle filling into the small rectangle or square baking dish. Make sure the pan is shallow enough for the filling to cool quickly. Pop the baking dish into the freezer for 30 minutes.
While the truffle filling is cooling. Make the chocolate shell that coats the truffles.
Chocolate Shell:
1 cup Enjoy Life dark chocolate chips.
1 TBS coconut oil
Directions:
In the small sauce pan fill it halfway with water. Place it on the stovetop with medium heat. You don’t want to boil the water. You just want it to simmer and steam. Place the small glass heat proof bowl on top of the pan with the chocolate chips. When half of the chocolate chips are melted add the coconut oil. Fold the chocolate until it is completely smooth. Turn the heat off. Use a towel or pot holder to remove the bowl from the sauce pan. Allow the chocolate shell to cool until the truffle filling is done freezing.
How to Assemble:
Set up your assembly line.
The truffle filling first with the cookie scoop.The small bowl of chocolate shell with two teaspoons.The cookie sheet with parchment paper.
Directions:
Use the cookie scoop to get balls of truffle filling. There are two ways that you can dip them into the chocolate shell. The first way is to drop the ball into the chocolate shell and use the two teaspoons to roll around and pick up. The second way is to drop the balls into one of the spoons and use the other spoon to dump the chocolate shell on top of it. I have shown both ways in the video. Lay them on the parchment paper. You can refrigerate or freeze these to help them set up. But the shell will stay hard at room temperature once it has set! Add your toppings!
ENJOY! HAPPY VALENTINES!
Paid partnership with Sambucol
I have tasted these (well actually inhaled them), and they are seriously little bits of heaven!!!!!!!!