vegan chili truffles

By Jody

Ingredients

• 1 cup dark chocolate chips 73% cacao
• 1 tablespoon agave nectar
• 1 teaspoon chili powder
• 1/4 teaspoon almond extract
• 1/4 cup coconut milk
• 2 tablespoons toasted almonds, finely chopped
• 1 tablespoon cocoa powder

Preparation

Step 1

1.In a large saucepan, melt chocolate over very low heat
2.Stir in agave, chili, almond extract and coconut milk
3.Refrigerate for 20-30 minutes or until mixture is about the consistency of a thick frosting
4.Scoop mixture into balls and set aside on a parchment lined plate or baking sheet
5.Combine the almonds and cocoa powder in a shallow bowl
6.Roll the truffle balls in the almond-cocoa mixture
7.Serve
Makes 10-12 balls
I based these spicy little truffles on a recipe from The Spice House, though theirs had several ingredients that I shy away from. You can try this with any of your favorite fun flavor combinations.

Store on a plate on the counter for up to 5 days.