My Little Oilist and I wanted to make something chocolate for her daddy’s November birthday when I came across this recipe for gingerbread truffles. Knowing that Daddy Oilist enjoys variety, we decided to make this healthy dessert for his special celebration.
Following his birthday, those of us at home had to practice discipline because we wanted to eat these while he was away at work! I enjoyed the “holiday” taste of cinnamon, ginger, clove and nutmeg while still eating something good for me – something that was without processed sugar and a lot of carbs. As for Little Oilist, she enjoys anything chocolate and gave this a big thumb’s up!
6 ounces dark chocolate (at least 50 percent chocolate), finely chopped
1 tablespoon coconut oil
1 tablespoon honey or maple syrup (add more to taste if desired)
1/3 cup coconut milk
Pinch of sea salt
2 drops Cinnamon Bark essential oil
2 drops Ginger essential oil
1 drop Clove essential oil
1 drop Nutmeg essential oil
Unsweetened cocoa powder for rolling
· Place the chopped chocolate in a heat-proof bowl and set aside. In this case, I made my own dark chocolate with cocoa powder, butter, vanilla and a little bit of stevia.
· Combine the coconut oil, sweetener, coconut milk and salt in a small saucepan and bring to a simmer (do not boil).
· Pour mixture over reserved chopped chocolate. Let stand for 1-2 minutes; then stir gently until completely melted and smooth.
· Stir in the drops of essential oil.
· Refrigerate until mixture is just set; about 2 hours.
· With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands to smooth.
· Place about ¼ cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated.
· Refrigerate for at least 15 minutes to firm.
· Let stand at room temperature 10 minutes before serving. Enjoy!
Truffles can be refrigerated in a sealed jar or airtight container for up to two weeks.