Paleo Dark Chocolate Truffles

   Truffles are one of the easiest things to make, for realz.
   A 'regular' truffle consists (basically) of cream, chopped/shaved chocolate, and vanilla extract. This paleo version is just as simple, but I opted out of cream and used coconut oil instead. I have also made truffles with coconut cream (from this site), and they were good, but I wanted to make some on a different occasion and had no coconut milk. So, I just threw some things together and made these....which, after I had made, photographed and eaten them...it came to me...I've made these before, sort of...in October 2013 I wrote a "healthy chocolate treats" post and the chocolate I made then was the same. I tried to re-invent the wheel, and came out at the other end with, have you guest? A wheel. I'm loosing my edge here people, this is serious. Sheesh. Anyway, these are tasty, easy, and apparently my "go to" for a chocolate fix....whether or not I even realize it.....

Paleo Dark Chocolate Truffles

Ingredients:

• 1/4 cup coconut oil 
• 3/4 cup cacao powder 
• 4 tbsp coconut sugar or maple sugar, ground soft (I put mine into my coffee grinder to make into a fine sugar)
• Pinch o' Salt
• Extra cocoa to roll the truffles in

Method:

1. Warm the coconut oil until it's melt-y, but not completely melt-ed. Make sense?  Basically it just needs to be soft and mixable 
2. In a small bowl whisk together the cocoa powder, coconut or maple sugar and salt. Feel free to add/experiment with different flavours (like adding a dash of cayenne, or some instant coffee). 
3. Mix the melt-y coconut oil into the whisked dry ingredients, and mix together until well blended. The mixture will be like frosting...and can be hard to not want to eat at this stage...fair square warning! :)  
4. Put the mixture in the fridge until it is set. If your mixture was very soft going into the fridge, you’ll want to keep it in to cool a little longer. All you need is for the truffle mixture to cool and harden to the point where you can scoop and roll it into balls. Leave it in too long? It'll get super hard. Leave it in for not long enough and you won't be able to scoop and roll it 
5. Place the extra cocoa into a shallow bowl, or onto a plate 
6. Once the mixture has reached that magically perfect consistency, take the mixture out of the fridge and using a small scoop (like the smallest Pampered Chef one, if you have it), or using a teaspoon, scoop out and roll into a ball. This rolling process will make your hands pretty chocolatey, but really, is that so bad?  You can also dust your hands with cocoa to help keep the melted chocolate on your hands to a minimum.
7. Drop each truffle into the cocoa powder, and roll around to coat, then set onto a baking sheet covered in wax paper
8. Once you're finished all your scooping, rolling, and dusting, set the cookie sheet back in the fridge for a time to allow the truffles to re-cool, then transfer them into an airtight container
9. Store the truffles in an airtight container in the fridge for up to 4 weeks. My favourite way to eat them is to take them out of the fridge for about 5 minutes to soften it oh so slightly, then eat with my coffee. :) 

   So easy, right? They are a real treat!
   I have always had a serious sweet tooth, but I have especially always loved chocolate, and so I like to have little chocolate treats available that are a healthier than the sugar and hydrogenated oil filled store bought versions. You can buy some good store bought versions, but the prices are usually whacko! I have more time than I do money, so I'll stick to making my own. 
   Anyway, I didn't plan on posting this today, but here I am, doing it anyway. I'm a rebel without a cause!!! Ok, I'm not, I just want to share a chocolate treat because, well, why the heck not? :) 
   Have a great Tuesday!