Finely chop the chocolate and add it to a small to medium sized bowl.
Heat up the coconut cream in a small sauce pan and pour over the cut up chocolate in the bowl.
Cover the bowl with a lid and let sit for a few minutes, then add the vanilla bean extract and stir the mixture with a spatula. All the chocolate should easily melt together with the coconut cream.
Once the chocolate and coconut cream are fully combined, cover the bowl in cling film and let rest in the fridge for at least 4 hours or overnight.
After the truffle mixture has set, take the bowl out of the fridge. Lightly toast some chopped up hazelnuts and grind some pistachios as well as freeze dried strawberries in a mortar and pestle.
With a teaspoon take out some of the mixture and roll it in your hands until it forms a ball. The mixture can be quite solid sometimes. To make life easier, heat up the teaspoon with hot water before digging into the chocolate.
Roll the truffles in your preferred toppings and enjoy!
Nutrition Facts
3-Ingredient Chocolate Truffles
Amount Per Serving (0 g)
Calories 0
* Percent Daily Values are based on a 2000 calorie diet.
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