Chocolate Cashewgurt® Truffles
¾ cup dark chocolate chips, or chopped dark chocolate
1 teaspoon coconut oil
½ cup Unsweetened Plain Cashewgurt®
2 tablespoons cocoa powder, plus an additional 2 tbsp cocoa powder for topping
Melt chocolate and coconut oil together in a microwave-safe dish, removing the dish every 20 seconds to stir until chocolate is smooth. Alternatively, you can melt them in a saucepan over the stovetop.
Once chocolate is melted, stir Cashewgurt® and cocoa powder into the chocolate, and then place the bowl into the refrigerator for at least 30 minutes or until chocolate has thickened.
Pour 2 tbsp cocoa powder onto a plate and set aside.
Next, use your hands to form chocolate mixture into balls, rolling each one into the cocoa powder before placing the truffles onto a separate plate. Repeat this process until the chocolate is gone. You should end up with 8-10 truffles depending on the size.
Store truffles in the refrigerator for up to a week and enjoy!