Chocolate perfection that takes any guilt out of a little indulgence!
Quick to make albeit a little messy, these are great to share and as a gift for those you really love.

Make approx. 20 truffles pending on the size

Ingredients

• ¾ cup Belsoy non dairy crème
  Found in the natural food section of your grocery store with milk beverage alternatives
Found in the natural food section of your grocery store with milk beverage alternatives
• 350g organic dark chocolate (70 - 85%), chopped;
  Dairy-free versions are available such as Tropical Source Dairy-free versions are available such as Tropical Source
• 2 tsp brandy or Kahlua or 1 tsp pure vanilla extract,
• 2 tsp walnut oil, Maison Orphee’s Périgord Walnut oil
  Omega 3 rich, this oil adds a wow factor to the truffles
• 2 tbsp Nativa raw cacao nibs Adds a great anti-oxidant boost AND/OR
• 1 tbsp crushed coffee beans, plus an additional:
• ¼ cup crushed cacao nibs or chocolate flakes or
• Finely ground dark Sumatra coffee beans to roll truffles in

• 1 oz dark chocolate curls/flakes and small handful of fresh or dried berries

Directions

1Heat the Belsoy non dairy crème in a medium size sauce-pan over medium high heat until just about boiling. Remove from the heat source. Stir in the walnut oil.

3Cover loosely and place in the fridge for a few hours or until the chocolate mixture is firm enough to shape into rounds.

4Using two small teaspoons, shape the chocolate mixture into 1-inch balls, rolling with the palms of your hands and set on parchment paper.

5Pour the crushed cocoa nibs or chocolate flakes onto a plate and roll each truffle to coat completely.

6Refrigerate in an airtight container.

7Serve at room temperature garnishing with the chocolate flakes and berries. Fresh mint leaves are a nice touch as well. This is divinely decadent and deliciously guilt-free