Completely avoiding all baked goods may be near impossible this time of year; as such, I like to arm myself with healthier alternatives that don’t make me feel like I’m missing out on the seasonal treats.
0 Adapted from Nom Nom Chocolate Truffles
1 Finely chop the dark chocolate and place in a bowl.
2 Drop the coconut oil in with the dark chocolate.
3 Heat up the coconut milk for about 1 minute in the microwave.
4 Pour into the bowl with the chocolate and coconut oil.
5 Stir until completely melted and smooth.
6 Add the chili powder and salt then stir.
7 Put in the refrigerator for at least 4 hours so that it can harden.
8 Using a melon scoop or a tablespoon, scoop out the truffles from the now-hardened mixture.
9 Drop them into your toppings and roll.
10 (Note: you may have to press the pecans and coconut into the truffles if they’re too cold.)
11 You can try to mold them into a sphere but don’t worry if they don’t look perfect; they’ll taste amazing.
12 Plate immediately or store in the refrigerator for a couple days.
13 You can freeze them (without toppings) if you want to make them in advance.
14 Enjoy!
