- 1 cup semi sweet chocolate
- 6 tablespoons coconut milk solids scooped from top of can. dispose of liquid
- 2 tablespoons coconut milk (we used so delicious unsweetened)
- 1 tablespoon room temp unsalted butter (we used earth balamce vegan butter)
- Ground nuts for dusting
- 1 teaspoon maple syrup
- 20-30 blueberries
For the Chocolate Ganache:
Line a small sheet tray with parchment paper and fill a small bowl with almond flour or meal. Set aside.
Chop chocolate, place in a small bowl and set aside.
In a small pot, add the coconut fat and coconut milk. Bring to boil and pour over the chopped chocolate. Let stand for 1 minute.
Using a spatula, stir until completely smooth.
Add the soft vegan butter while mixture is still warm and mix until completely combined. Then stir in the maple syrup.
With a spoon, scoop out chocolate ganache in little portions onto a prepared sheet tray.
Then place 2-3 blueberries into the center and spoon another small dollop of chocolate ganache on top of blueberries.
Place in fridge uncovered for 10-20 minutes.
Once out of the fridge, with gloved hands, take each chocolate blueberry portion individually into your hands and roll into a ball quickly (This is to prevent too much melting).
Drop each ball into the bowl with the almond meal/flour and shake bowl until round in completely coated. Repeat for each.
Store in the fridge in an airtight container for up to a week. Enjoy!