Coconut Milk Chocolate Truffles
Chocolate….chocolate’s your friend. 

I love Lily’s stevia-sweetened chocolate chips. They don’t pay me a dime to say that, but if they want to, they can pay me in chocolate. Vegan, ethically sourced cocoa, no added sugar, and absolutely delicious, I add these chips to my protein shakes or throw a couple together with a tablespoon of peanut butter. Ohhhh…MY SPIRIT!
Truffles sound decadent, but with no added sugar and coconut milk as the base, these truffles are so not going to throw you off your healthy lifestyle. And they are so beautiful they can easily be added to a holiday cookie platter. I added Vitality oil to my truffles for flavor, and recommend the orange or peppermint. Holla!

Coconut Milk Chocolate Truffles
  • 1 1/2 cups of Lily’s Dark Chocolate Chips (stevia sweetened)
  • 1 cup coconut cream
  • 4-5 drops of Young Living Orange Vitality Essential Oil
  • Optional: chopped pistachios, finely shredded coconut, cocoa powder, sprinkles :) 
In a saucepan, warm the coconut cream over medium heat until its just starting to simmer. Stir it regularly so it doesn’t burn. Pour your chocolate chips into a bowl, and pour the warm cream over the chips. Cover with a dish towel and wait for a few minutes.

Gently (and I do mean ‘gently’) stir the chocolate and cream together. Add in your Vitality Oil and stir a bit longer until completely mixed. Cover the bowl and let cool in the fridge overnight. 

With a melon baller or small ice cream scoop, scoop small portions of the chilled mix. Roll into balls. The mixture might be a tad bit crumbly, so you may need to use your hands to roll them. Toss in cocoa, chopped nuts, or sprinkles. Let chill for another hour or so.



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