Chocolate Mint Truffles
12 oz. unsweetened, vegan dark chocolate, broken in pieces
2 tsp. peppermint spirits
3 tbsp. coconut oil
4 tbsp. xylitol
1 tbsp. stevia
1 tbsp. vanilla
1 cup of coconut cream
Pinch of Himalayan pink salt
Finely ground coconut for coating truffles
1) Add all ingredients (other than finely ground coconut for coating truffles) together in double boiler over low heat, whisking continuously until chocolate mixture resembles a thick, fudge-like paste. If mixture becomes too runny, take off of stove for a couple of minutes and whisk continuously until it thickens.
2) Remove chocolate mixture from stove, scoop out heaping teaspoons of chocolate mixture, roll into balls and place on a plate.
3) Coat truffle balls with ground coconut.
4) Place in refrigerator overnight, or until firm.
5) Serve and enjoy!
Makes approximately 25 truffles.