This recipe comes courtesy of Lisa Turner
These creamy truffles have a subtle, smoky bite from the chipotle powder. If you like a more fiery chocolate, add up to 1/2 tsp. more chipotle powder. You can also substitute regular chili powder for the chipotle.
1/2 cup almond milk
1 Tbs. honey
1 tsp. vanilla extract
1/2 tsp. chipotle powder
12 oz. bittersweet chocolate, shaved or very finely chopped
2 Tbs. coconut oil
1/4 cup unsweetened cocoa powder
1/4 cup finely ground toasted almonds
Combine almond milk, honey, vanilla extract, and chipotle powder in small saucepan, and bring to a simmer. Place chocolate in large bowl, and pour hot milk mixture over it. Stir with rubber spatula until chocolate is melted and smooth. If some hard pieces remain, put bowl of chocolate in pot of very hot water, being careful not to get water into chocolate mixture, and continue stirring until chocolate melts completely. Stir in coconut oil until melted and smooth. Refrigerate 1 to 2 hours, until firm but not hard.
Line baking sheet with parchment paper. Use melon baller or spoon to scoop out balls; roll between your palms until even and smooth. Scatter cocoa powder on one plate, and almonds on another. Roll half of truffles in cocoa to coat; roll remaining truffles in ground almonds.
Serve immediately, or store in an airtight container in the refrigerator.
Per Serving: 183 cal; 3g protein; 13g total fat (8g sat); 19g carb; 0 mg chol; 9 mg sodium; 3g fiber; 14g sugars