Spiced Mexican Truffles
At our wedding we had a late night after party featuring a taco bar, fresh margaritas, and assorted dark chocolate truffles. My favorite truffle that night had a little bit of kick to it. Mexican chocolate features hints of cinnamon and cayenne- a combination I am now in love with. Every time I bite into one of these I picture myself in my wedding dress, on the beach, having the time of my life!
Mexican Spiced Chocolate Truffles
For the truffles:
- 1 cup ground almonds ( I used the pulp from making almond milk-you could also grind almonds in food processor)
- ½ cup shredded dried coconut
- ½ cup cocoa powder (unsweetned!!!)
- ¼ cup maple syrup
- 2 T coconut oil
- 1 tsp vanilla extract
- ¼ tsp cayenne pepper
- 2 tsp cinnamon
- 5 drops liquid stevia
For rolling:
- 1 cup cocoa powder
- 1 tsp cinnamon
- In a large bowl thoroughly combine all truffle ingredients
- In another bowl combine the 1 cup coco powder and 1 tsp cinnamon
- Use hands to form ½” truffles
- Roll each truffle in the coco/cinnamon mixture to coat
- Place in refrigerator to set for about 30 minutes. Store in refrigerator.
