Dairy Free Dark Chocolate Coconut CBD Truffles!
 
Prep time
Total time
 
Author:
Serves: 32-36
Ingredients
  • 1½ cups unsweetened shredded coconut
  • 8oz Dark chocolate at least 72%
  • ½ cup full fat canned coconut milk
  • 1 tsp. vanilla extract
  • ¼ tsp. coconut extract
  • ½ tsp. salt
  • 2 tsp. CBD Oil (refined)
  • 1 tbsp. date nectar (optional)
  • Chocolate Coating:
  • 8oz. dairy free semi-sweet chocolate (I used Enjoy Life)
  • 1 tbsp. non-hydrogenated organic vegetable shortening (I use Spectrum)
Instructions
  1. Toast the Coconut:
  2. In a dry medium skillet over medium heat add the shredded coconut to toast. Stirring frequently until golden brown. Don't walk away, it goes quick. Remove from heat on a plate and set aside.
  3. Can be made ahead of time and stored in air-tight container at room temp for a couple weeks.
  4. For the Ganache:
  5. Finely chop the dark chocolate and place in a heat proof bowl. Add the salt, date nectar if using and extracts.
  6. In a small saucepan over medium heat bring the coconut milk up to almost a boil. The edges will just begin to bubble.
  7. Pour over the chopped chocolate. Allow to sit for 2 to 3 minutes then whisk starting from the center outward until the chocolate is completely melted shiny and smooth.
  8. Stir in the CBD oil.
  9. Allow to sit at room temp for about 15 minutes. Cover with plastic wrap pressing down to touch the top of the ganache and place in the fridge to firm up for at least 2 hours. Mine stayed in overnight. When ready to roll the truffles allow the set ganache to sit at room temp for 20 to 30 minutes so you can scoop out balls.
  10. Make the truffles:
  11. Line a baking sheet with parchment paper and set aside.
  12. Place the toasted coconut in a shallow bowl.
  13. Scoop out the set ganache using about ½ a tbsp. You can make smaller if you wish. Roll in-between your hands to form a smooth ball. Roll each truffle in the toasted coconut. Set on parchment lined baking sheet.
  14. Once all the truffles are rolled, pop in the freezer for 15 minutes.
  15. At this point you can make the chocolate coating. I left some of the truffles with just the toasted coconut and coated others.
  16. For the Coating:
  17. In a medium heat proof bowl add the semi-sweet chocolate chips and the shortening. Microwave on high in 30 second intervals, stirring in-between each until the chocolate is completely melted and smooth.
  18. Allow to cool slightly, about 5 minutes.
  19. Pull the truffles out of the freezer and using a fork or chocolate dipping tool, dip the truffles into the chocolate and tap against the side of the bowl so the excess drips off. Place back on the lined baking sheet and top with a little more shredded coconut.
  20. Once you have dipped all the truffles you wish to coat, allow them to set in the fridge for 30 minutes.
  21. Store covered in air-tight container in the fridge for up to 2 weeks.
  22. Enjoy!
Recipe by Social Buttercream at http://socialbuttercream.com/2019/06/01/dairy-free-dark-chocolate-coconut-cbd-truffles-feel-good-indulging-your-sweet-tooth/