Description
These easy 4-ingredient chocolate truffles are loaded with sweet coconut, crunchy hazelnuts, and warm cinnamon for a rich and indulgent holiday treat.Â
Ingredients
Scale
- 10 oz ghiradelli chocolate chips (60% cocoa)
- 7 tablespoons full fat coconut milk
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup unsweetened coconut flakes, finely chopped
- 1/4 cup hazelnuts
- 3 tablespoons cocoa powder
Instructions
- Add chocolate chips, coconut milk, vanilla extract, and ground cinnamon to a bowl.
- Put in microwave and heat up for 30 seconds. Remove and stir. Microwave another 30 seconds, stir until smooth and chips are melted.
- Cover and place in refrigerator for 2-3 hours.
- Using a cookie scoop or a tablespoon, scoop out small balls and try to form into smooth balls. Place on parchment paper lined baking sheet.
- Add hazelnuts to a pan, heat over medium high heat and toast for 2-3 minutes minutes.
- Add hazelnuts to a food processor and blend until finely chopped. Remove and place in a small bowl.
- Roll individual truffles in cocoa powder, coconut flakes, or hazelnuts.
- Serve!
Notes
Recipe slightly adapted from Minimalist Baker
Nutrition
- Serving Size: 17 truffles
- Calories: 100
- Sugar: 7 g
- Sodium: 2 mg
- Fat: 8 g
- Carbohydrates: 9 g
- Fiber: 1 g
- Protein: 1 g
