Chocolate Cashewgurt® Truffles

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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!

Maude Manoukian