On top of being delicious and wholesome, this recipe is super simple and easy to make at home! (with or without CBD)

There are six simple ingredients:

  • 8oz dark chocolate (I use 81% dark, but any percentage will work!)
  • 1oz organic coconut palm shortening, melted
  • 1 gram CBD distillate
  • 4oz organic coconut cream
  • 1oz invert sugar *this may be a little hard to come by! Invert sugar is a syrup derived from pure cane sugar. The syrup is an alternative to corn syrup, and will add a few weeks of shelf life to your truffles! However, it’s totally optional, and you can make this exact recipe without it by adding 1oz of coconut cream! Just make sure to store in the fridge and enjoy your truffles 1-2 weeks after making them 😉
  • Cocoa powder for rolling

Vegan Dark Coconut Truffle Directions

The first step is making the ganache. If you are using CBD distillate you will want to measure out a gram and thoroughly mix in the melted coconut shortening.  

For the ganache, start by chopping up your dark chocolate into small pieces and place in a medium sized bowl with a tight fitting lid or plate. This will ensure the chocolate melts evenly once you add the hot cream.

Gently heat up your coconut cream in a small saucepan with the invert sugar (if using), and CBD shortening mixture. Once the temperature reaches 160F (or starts to steam but not quite boil) pour into your bowl with the chopped up chocolate, stir slightly, and cover with a plate. 

Let this sit for a minute or so.

Uncover and start to stir with a small spatula. This process is quite beautiful as you will start to see the ganache emulsifying and turn quite smooth. If you have an immersion blender, now is the time to use it for extra creaminess and stability. The ganache will turn silky and slightly lighter in color. Scrape down the sides of the bowl and even out the surface of the ganache. Cover tightly with the lid, or seran wrap and refrigerate for at least 3 hours, up to overnight!

Once your ganache has set, take a small spoon or melon scooper and form little balls. If you want to be extra precise, weigh out your balls between 10 and 11 grams, otherwise you can eye-ball it! 

Once your balls of ganache are rolled and look pretty and round, you can dip them in cocoa powder and place in your truffle candy cups! Store in an airtight container in the fridge. 

*These are best enjoyed at room temperature!

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