These vegan black tea chocolate truffles are rich and decadent, while still being surprisingly good for you! Black tea with rose petals accentuates chocolate and coconut for a satisfying sweet treat.
Black Tea Chocolate Truffles
Ingredients
- 1 can coconut milk, full fat (refrigerate for 24 hours)
- 1/3 cup dark chocolate chips (vegan)
- 1 tsp coconut oil
- 2 tbsp Midnight Rose black tea
- 4 pitted medjool dates
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
Instructions
- To make the chocolate ganache, remove the solid part of the coconut milk and add into a small saucepan, along with the chocolate chips, coconut oil, and tea.
- Leave on medium-low heat, stirring occasionally until chocolate is melted. Remove from heat and let sit for 5 minutes.
- Sieve and discard the tea leaves. In a food processor, add dates and chocolate ganache. Stir in the vanilla, process until smooth.
- Transfer to a bowl and cover with plastic. Refrigerate for about 2 hours.
- On a plate, sprinkle cocoa powder. Spoon small amount of the ganache into your palm and gently roll into a ball to make the truffle. Roll the truffles in the cocoa powder to coat.
- Garnish with some rose petals from Midnight Rose black tea. Serve and enjoy. Refrigerate any leftovers in an airtight container.
Photo and recipe credit: Sandra Aguirre.
