Nut-Free Chocolate Truffles with Seed Coating

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. 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. 2. Remove the saucepan from heat and stir in the maple syrup and vanilla extract until fully incorporated.
3. 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. 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. 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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