Pictured here as a basket of Easter eggs, these chocolate truffles are delicious any time of the year.
1 bag organic, non-dairy, semi-sweet dark chocolate chips
14 vegan marshmallows (I used Dandies)
1 cup coconut milk (just the fat, save the water for another use) NOTE: If you chill a can of coconut milk the fat will solidify and the water will separate. Open the can, pour off the water, scoop out the coconut fat.
1 cup ground almonds
1 cup shredded coconut
1/4 cup powdered sugar
2 tablespoons organic cocoa powder
In a double boiler, heat chocolate slowly until melted. Add marshmallows and heat until combined with chocolate. Add coconut milk and combine. Add all other ingredients slowly until completely combined. Let chill. Roll to desired egg or truffle shape (use a melon baller). In a small bowl sift the powdered sugar and cocoa powder together. Roll the truffles in the sugar/cocoa mixture until coated. Place each truffle in a small baking cup and chill.