With Easter coming up, here is a great recipe that is not only mouthwatering but also healthy, from a leader in essential oils, Young Living.
Prep Time – 30 minutes
- 170g 50 per cent dark chocolate, finely chopped
- 1 tbsp coconut oil
- 1/3 cup coconut milk
- 1 pinch sea salt
- 1/2 tsp cloves, ground
- 1 tbsp organic maple syrup
- 2 drops ginger essential oil
- 2 drops cinnamon bark essential oil
- 1 drop nutmeg essential oil
- 1/4 cup unsweetened cocoa powder for rolling
Place the chopped chocolate in a heat-proof bowl and set aside.
Combine the coconut oil, organic maple syrup, coconut milk and salt in a small saucepan and bring to a simmer (do not boil).
Pour the mixture over the reserved chopped chocolate. Let stand for 1-2 minutes, then stir gently until completely melted and smooth. Stir in the ground clove and cinnamon bark, ginger and nutmeg essential oils.
Refrigerate for approximately two hours, until mixture is just set.
With a small scoop or spoon, make 12 balls, rolling each between the palms of your hands until smooth. Place 1/4 cup of cocoa powder in the bottom of a shallow plate or dish. Roll each truffle in the cocoa until coated.
Refrigerate for at least 15 minutes until firm.
Remove from refrigerator and let stand at room temperature 10 minutes before serving.
Makes a dozen truffles.
Truffles can be refrigerated in an airtight container up to two weeks.