Ingredients:
- 125g (1 cup) heat-treated all-purpose flour
- 85g (6 tbsp) softened grass-fed butter
- 100g (1/2 cup) coconut sugar or monk fruit sweetener
- 30ml (2 tbsp) unsweetened almond milk
- 5ml (1 tsp) vanilla bean paste
- 2g (1/2 tsp) fine sea salt
- 90g (1/2 cup) mini dark chocolate chips (70% cacao)
- 170g (6 oz) dark chocolate melting wafers
- 5ml (1 tsp) refined coconut oil
Instructions:
- Heat-treat the flour by spreading it in a microwave-safe bowl and heating in 30-second intervals, stirring in between, until the temperature reaches 160°F (71°C). Sift the flour to remove clumps and ensure no hard lumps form.
- In a medium bowl, use a hand mixer to cream the softened butter and sweetener until the mixture is pale and aerated.
- Beat in the almond milk and vanilla bean paste until the mixture reaches a thick, frosting-like consistency.
- Slowly fold in the heat-treated flour and sea salt until a dough forms, then stir in the mini dark chocolate chips.
- Using a small cookie scoop (1-tablespoon capacity), shape the dough into 20 balls and place them on a parchment paper-lined baking sheet.
- Melt the dark chocolate wafers with coconut oil. Using a dipping fork, coat each ball in chocolate.
- Refrigerate the truffles for 15 minutes until the chocolate shell is set and snappy.