Merry Christmas, everyone! Whichever holiday you celebrate, I hope you’re filled with comfort and joy and the love of family this week.
Speaking of feeling warm inside, I wanted to make a holiday treat this year that was pretty much accessible to everyone, no matter what their dietary needs. Paleo brownies are great, but usually require a palate that isn’t used to a lot of refined sugar; my grain-free ginger cookies tasted too much like almond flour to truly be delicious; my all-time favorite Austrian Nut Butter Sandwich Cookies, as made by my mother, are full of everything that is both delicious and tummyache-inducing.
These truffles may give you a sugar rush, and you’ll have to buy the right chocolate to avoid the soy, but otherwise, these are relatively harmless. And they’re perfect for sharing — rich, fudgy, and sure to make everyone merry.
- 8 ounces bittersweet chocolate
- 2 ounces unsweetened chocolate
- 3 tablespoons coconut oil
- 1 cup of full-fat coconut milk
- 1 teaspoon vanilla extract
- ½ cup unsweetened cocoa
- Start by cutting the chocolate into small shards. Place the chocolate and coconut oil in a medium bowl and set it aside.
- Heat the coconut milk in a small saucepan over medium heat until simmering. Pour the coconut milk over the chocolate and coconut oil in a bow and stir very gently to combine.
- Add the vanilla extract and stir to incorporate. Transfer the chocolate mixture to a sealed container and chill in the fridge until solid (at least 4 hours). (If you want to make fudge, pour this into an 8×8 square pan, freeze until solid, then cut.)
- Pour cocoa powder into a bowl. Using a measuring spoon or similar, scoop out balls of chocolate. Roll between hands (this will get messy!) to form a ball.
- Drop in cocoa powder and coat, sifting off excess. Serve, or store in fridge up to a week.