- 1/2 cup coconut milk
- 1 cup chopped chocolate
- 1/4 cup Evolved Chocolate Roasted Coconut Butter
- 15-20 whole almonds
- 1/2 cup puffed quinoa
- 1/2 cup shredded coconut
- 5 ounces dark chocolate melted
In saucepan, bring milk to light simmer and pour over chopped chocolate and let sit for 30 seconds before whisking into ganache.
Whisk in coconut butter.
Put in fridge to firm up.
Spoon out 1 tablespoon of chilled ganache and push one whole almond into center and roll into a ball.
Immediately roll around in puffed quinoa.
Let set in fridge.
Once set, dip each truffle into melted chocolate and shredded coconut.
Let set again in fridge, and enjoy!
Difficulty Level: Hard