- 2 1/ 2 cups dark chocolate, divided
- 1/ 2 cup coconut cream
- 1 tablespoon coconut oil
- 1/ 2 cup peanut butter, or other nut butter
- 1/ 4 cup coconut sugar
- 1 teaspoon vanilla extract
- 1/ 4 teaspoon sea salt
In a small pot combine the 2 cups chocolate, coconut oil and coconut cream until fully melted. Take off the heat and add the coconut sugar, nut butter, vanilla and sea salt. Place the mixture in the fridge for about 30 minutes.
Using a small cookie scoop or a spoon, roll the mixture into a ball and place on a baking sheet lined with parchment paper.
Once you are finished, place the truffles in the fridge to chill for another 15-30 minutes while you prepare the melted chocolate coating.
Melt 1/2 cup chocolate in the microwave in 30 second increments until fully melted. Take the truffles out of the fridge and dip them into the melted chocolate, and place back on the parchment lined sheet. Sprinkle each with a little sea salt.
Store in an airtight container in the fridge.