Vegan, Super-Antioxident-Rich, Pure Love
Here is a beloved vegan dessert recipe from the hi-vibe retreat kitchen at The Sanctuary at Two Rivers in Costa Rica:
Hand-Crafted Dark Chocolate Truffles-v10.0
Serves 8, (3 per person)
1 cup coconut milk (from a room-temperature can, shaken)
8 oz chopped dark chocolate
1 Tablespoon coconut oil
1/4 teaspoon vanilla extract
1/4 cup occonut flakes, toasted
1/4 cup whole almonds, toasted (pulse lightly in food processor—make sure they are chunky)
1/4 cup cocoa or cacao powder
Salt (a pinch goes on top of each ball)
Bring coconut milk almost to a boil in small saucepan. Turn off heat.
Place the chopped dark chocolate in a metal bowl; pour hot coconut milk over. Whisk till smooth.
Stir in coconut oil and vanilla.
Separate ganache into two separate metal bowls. Put ganache in freezer to firm up for at least 2 hours, stirring every 45 minutes to allow it to solidify evenly.
Place ganache bowls in an ice bath while balling! Measure out 1 melon ball scoop, roll into a ball, and cover with toasted coconut, toasted almonds (press and roll to get nuts to stick), and a sprinkle of salt. Put on silpat tray in fridge till ready to serve. Sprinkle with cacao (or cocoa) powder right before serving. Plate truffles in a straight line from 9:00-3:00.
Truffle Timing for a 2 pm Romantic Lunch
10:30 Chop chocolate, and get line up ready to make ganache
11:00 Toast coconut. Process and toast almonds.
12:30 Ball truffles place on silpat tray. Put in fridge until ready to serve!
You are guaranteed to enjoy our version of this crowd pleaser on any of our yoga teacher trainings! #lunchdessert