These are just bonkers easy to make. Seriously, I almost feel like I’m cheating you out of a recipe with this one.
These are also dairy-free, although you wouldn’t guess it from how gloriously melty and creamy they are. I’m never 100% certain about whether honey is truly vegan or not but if you need to you can switch it to a light amber maple syrup.
I love the slightly peppery flavour from the extra virgin olive oil and salt with dark chocolate is always a winner for me.
Like all truffles these do get a little messy when you are actually shaping them but that’s half the fun. The other half is eating them of course!
130g high quality dairy-free chocolate (60% cocoa or more) chopped
3 tbsp extra virgin olive oil
2 tbsp honey
big pinch coarsely ground sea salt
cocoa powder to coat
Melt everything together but the cocoa powder and stir it well. Short bursts in a microwave does this quickly and easily. Pop the truffle mixture in the fridge to cool and set.
Once it has set firm use a teaspoon to scoop out little balls of the truffle mixture, gently roll them into balls between your palms and then roll them in the cocoa powder to coat them. Put them on a baking tray or plate and pop them back in the fridge to firm up again before enjoying.