It’s here! The week of Valentine’s Day and let me start by saying, or if you’ve been here a while you already know, I love any good excuse to celebrate something! Whether something small or on a bigger scale, I just love a good party or celebration. Valentine’s Day is clearly my favorite. Even when I was single. I mean… a day of love and chocolate? Who cares if Hallmark made it, I’m in! Along with my new hobby of DIY homemade cards.
In preparation for Saturday, all of my friends and family are getting truffle gift bags, because there are just THAT good.
I like rolling them in cocoa powder, but unsweetened coconut is delicious as well. Roll them sprinkles for an even more festive treat for those who aren’t super clean eaters!
Optional: 1-2 drops Young Living Lavender Essential Oil
Break up chocolate into pieces if it's in bark form
In a pot heat coconut milk and chocolate
Add in espresso powder and maple syrup
Mix until combined; the mixture will be thick and look somewhat gooey
Remove and add in dash of sea salt and lavender
Set the bowl in the refrigerator for 4-6 hours, or in the freezer for 1 hour or until mixture hardens
Set on the counter to soften for a few minutes before scooping
Scoop out about 1/2 inch balls with a spoon and lay them out on parchment paper covered board. Refrigerate for about 30 minutes
Roll truffle balls with your hands to make them evenly round
Roll truffles in cocoa powder and serve
Keep refrigerated when not in use
One or two truffles are the perfect way to satisfy that chocolate craving. Rich, chocolatey perfection!
Disclosure: This is a sponsored post with Young Living Essential Oils. I was compensated for the time spent developing this recipe. All opinions expressed on Lexi’s Clean Kitchen are 100% always my own. My sponsors help make this blog possible!