Dusted Chocolate Mushroom Truffles

Ingredients

• 8 ounces dark chocolate* chopped fine - use above 70%
• 6 tbsp 'full-fat' coconut milk
• 1 tbsp coconut oil
• 1/2 tsp vanilla extract
• 2 tbsp cacao nibs
• Flakey salt
• 3 sachets of NightLight or 6 capsules of Immune Power for coating

Method

• Place all the chopped chocolate in a metal mixing bowl.
• In a small sauce pot, add coconut milk until it is warm.
• Place metal bowl on top of the pot to begin melting the chocolate.
• Pour coconut milk over the chocolate and let it sit for a few min.
• Then slowly stir together until it is smooth and combined.
• Fold in the cacao nibs.

• Add powders to a separate plate or bowl.
• When the chocolate is cool enough to work with, use a tablespoon and roll the chocolate into a ball.
• Place the balls into the dust and roll around to coat and then place on a fresh plate. Do this till you run out of chocolate.
• Refrigerate the truffles for an hour or longer and then enjoy!

They are best when taken out of the fridge for about 10 min before serving.

Optional

Melt some more chocolate and drizzle it on top :) You can also add more toppings like pinches of dried fruit, flakey salt, etc.

Reviewed by Gabe Kennedy

Co-Founder of Plant People, Gabe Kennedy is an acclaimed chef and entrepreneur. Growing up in a house of healers and herbalists, he is passionate about the power of food as a tool for health, and actualized this passion and belief system into his company, Plant People. Named to Forbes 30 under 30 Gabe has shaped menus and cooked his way around the world with his mission to promote a more communal, green and healthy world.

Gabe is a graduate of The Culinary Institute of America and Cornell University School of Hotel Administration. You can learn more about his work at his website.