12/15
2
Spiced Mexican Truffles

At our wedding we had a late night after party featuring a taco bar, fresh margaritas, and assorted dark chocolate truffles. My favorite truffle that night had a little bit of kick to it. Mexican chocolate features hints of cinnamon and cayenne- a combination I am now in love with. Every time I bite into one of these I picture myself in my wedding dress, on the beach, having the time of my life!

Mexican Spiced Chocolate Truffles

For the truffles:

  • 1 cup ground almonds ( I used the pulp from making almond milk-you could also grind almonds in food processor)
  • ½ cup shredded dried coconut
  • ½ cup cocoa powder (unsweetned!!!)
  • ¼ cup maple syrup
  • 2 T coconut oil
  • 1 tsp vanilla extract
  • ¼ tsp cayenne pepper
  • 2 tsp cinnamon
  • 5 drops liquid stevia

For rolling:

  • 1 cup cocoa powder
  • 1 tsp cinnamon

 

  1. In a large bowl thoroughly combine all truffle ingredients
  2. In another bowl combine the 1 cup coco powder and 1 tsp cinnamon
  3. Use hands to form ½” truffles
  4. Roll each truffle in the coco/cinnamon mixture to coat
  5. Place in refrigerator to set for about 30 minutes. Store in refrigerator.

 

 

 

By Sara

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