Nut-Free Chocolate Truffles with Seed Coating
These decadent nut-free chocolate truffles are rich and creamy, made with high-quality dark chocolate and a delightful seed coating. Perfect for satisfying your sweet tooth while being safe for those with nut allergies, they make an elegant treat for any occasion.
Cuisine: American
Cooking time: 30 minutes
Serves: 12
Ingredients
- 1 cup dark chocolate chips (dairy-free if needed)
- 1/2 cup full-fat coconut milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/4 cup pumpkin seeds, finely chopped
- 1/4 cup sunflower seeds, finely chopped
Instructions
- 1. In a small saucepan, combine the dark chocolate chips and coconut milk over low heat. Stir continuously until the chocolate is completely melted and smooth.
- 2. Remove the saucepan from heat and stir in the maple syrup and vanilla extract until fully incorporated.
- 3. Transfer the chocolate mixture to a bowl and cover it with plastic wrap. Let it chill in the refrigerator for about 1 hour, or until it is firm enough to handle.
- 4. Once chilled, use a melon baller or your hands to scoop out small portions of the chocolate mixture and roll them into balls.
- 5. In a shallow dish, mix the chopped pumpkin seeds and sunflower seeds together. Roll each chocolate ball in the seed mixture until fully coated and place them on a parchment-lined baking sheet.
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