In honor of Valentine’s Day, I decided to make some delicious sweet treats for my hunny, M.
Well, for him and for me….
Thus two flavors of Paleo truffles were born.
Dark Chocolate Orange (for me) and Bourbon Pecan (for M).
The idea of bourbon and chocolate sounds pretty good to me…although I’m not a huge bourbon drinker in real life.
You can tell from the looks of this bottle, however, that someone in my household drinks bourbon…
I used the chocolate truffle from NomNom Paleo as my base.
Then added some fresh squeezed orange juice or bourbon to create the two flavors.
- 5oz (half a bag) of dark chocolate chips
- 2 Tbsp coconut oil
- ½ cup full fat coconut milk
- ½ tsp vanilla extract
- 2 Tbsp fresh squeezed orange juice
- 1 tsp orange zest
- Cocoa powder
- Combine the dark chocolate, coconut oil, orange juice, orange zest and vanilla in a small bowl.
- In a small saucepan, heat the coconut milk until simmering.
- Pour the coconut milk over the chocolate and stir gently until everything is melted.
- Transfer the bowl to the fridge to cool for 5 to 6 hours.
- After the chocolate mix has hardened, scoop out 1 Tbsp of chocolate, roll into a ball and roll in cocoa powder.
- 5oz (half a bag) of dark chocolate chips
- 2 Tbsp coconut oil
- ½ cup full fat coconut milk
- ½ tsp vanilla extract
- 2 Tbsp bourbon
- ½ cup pecans, finely chopped
- Combine the dark chocolate, coconut oil, bourbon and vanilla in a small bowl.
- In a small saucepan, heat the coconut milk until simmering.
- Pour the coconut milk over the chocolate and stir gently until everything is melted.
- Transfer the bowl to the fridge to cool for 5 to 6 hours or overnight
- After the chocolate mix has hardened, scoop out 1 Tbsp of chocolate, roll into a ball and roll in finely chopped pecans.
The bourbon pecan truffles were a little gooey-er than the orange truffles, so they stayed in the fridge overnight to harden.
Both flavors were delicious!
Yes, those are my teeth marks.
We’re definitely going to have a happy Valentine’s day with these babies…
I would love to make these but don’t have coconut milk (I do have coconut oil, though). Do you think I can use almond milk?
You might be able to use almond milk–the full-fat coconut milk is a little bit thicker than almond milk, so I would use a little but less than 1/2 a cup. Let me know how they turn out!
I will! Thanks!
Both sound just scrumptious!