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Author Notes: These truffles are rich and decadent, with a satisfying crunch of almond and coconut. Easy to make but impressive! These can also be made days ahead and stored in the refrigerator, and make wonderful gifts.
This is a vegan version of Ina Garten's classic recipe from Barefoot in Paris, with the added flavors of almond and coconut. —Becky Winkler
Makes 20 truffles
- 3.5 ounces bittersweet chocolate
- 3.5 ounces semisweet chocolate
- .5 cups coconut milk
- .5 teaspoons vanilla
- .5 teaspoons almond extract
- 1 tablespoon brewed coffee
- 1 pinch salt
- 4 tablespoons shredded coconut
- 4 tablespoons sliced almonds
- Chop the chocolate into small pieces and place in a medium bowl. In a small saucepan, heat the coconut milk until about to boil. Pour over the chocolates. Whisk until smooth.
- In a food processor, grind the shredded coconut and almonds until finely chopped.
- Add the extracts, coffee, salt, and half the coconut and almond mixture to the chocolate and stir.
- Chill the mixture until firm, about an hour. Using a melon baller or small spoon, form round balls about an inch across and place on parchment paper. Chill again for at least 15 minutes, then roll in coconut and almond mixture to coat. Serve cold or at room temperature. Truffles keep, refrigerated, for up to a week.
- This recipe was entered in the contest for Your Best Coconut