250g 70% dark chocolate finely chopped
150ml full fat coconut milk
120g smooth Lifeforce Peanut Butter*
Pinch of salt
70g dark chocolate roughly for coating
1 -2 tsp cacao powder for dusting
1 tbsp finely chopped peanuts for coating
*You can also use smooth almond or cashew butter here if you prefer.
Preparation Time: 20 minutes + Setting Time
Servings: 12 - 15 bites
- Place coconut milk in a pot over a medium heat and allow to heat through until hot to the touch, you don’t want it to boil.
- Place finely chopped chocolate into a wide bottom shallow bowl.
- Pour coconut milk over the chocolate, and leave for just a minute or two before slowly folding together.
- Once combined add in the peanut butter and salt. Once again, slowly fold the mixture together.
- Place a sheet of cling film over the surface of the truffle mixture so that it touches the surface, and place the bowl into the fridge for an hour.
- Remove truffle mixture from the fridge and scoop with a teaspoon to create 12 -15 mounds; if you want them to be even mine weighed about 25g each.
- The mixture will be quite hard. Place each mound between the palms of your hands and quickly press the mixture together and roll it into a ball. At this point you can dust truffles with cacao powder or roll them in chopped peanuts while the surface is a little softer.
- If coating in chocolate place them into the fridge for 15 minutes to allow them to firm up a little more as they will have softened while you were rolling them!
- Melt your chocolate for coating the truffles in the microwave using 30 second increments to prevent burning. It should only take 60 - 90 seconds.
- Dunk a truffle in the melted chocolate using a tablespoon. Lift up with the spoon, transfer over to a fork and place onto a baking paper lined plate or tray to firm up.
- Store truffles in the fridge for up to five days. Allow to soften up for 3 - 5 minutes at room temperature before serving.