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5 from 1 vote

Adaptogenic Chocolate Truffles

These delicious dairy-free and healthy chocolate truffles are easy to make and (thanks to ashwagandha) they are the ultimate chill pill.
Prep Time20 mins

Ingredients

  • 400 g dark chocolate chopped
  • 1 can full-fat coconut milk
  • 1 tbsp B. Powered (or raw honey)
  • 1 tbsp ashwagandha
  • 1/2 cup hazelnut meal
  • 1/2 cup oats
  • 1 tbsp flax meal

Instructions

  • In a small pot, warm coconut milk until it begins to steam (but not to a boil).
  • Place chopped chocolate in a large, preferably glass, bowl. Pour heated coconut milk overtop, and allow to sit for 1-2 minutes to let the chocolate milk. Whisk together until it's well-combined and smooth.
  • Stir in remaining ingredients, and place in the fridge for 2-4 hours to set.
  • When you're ready to scoop, set out truffle mixture to thaw for about 10 minutes. Using a 1-inch cookie scoop, scoop truffles and roll to form even balls.
  • Dust in cacao, sprinkle with sea salt or leave plain--whatever you'd like! Keep refrigerated until ready to serve, or freeze for a treat for later.